Preheat the oven to 400 degrees Fahrenheit. Line a 12-hole muffin pan with cupcake liners.

Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, whisk Breakstone’s Butter, avocado oil, and maple syrup at medium speed until creamy, about three minutes. Add sour cream, and egg and keep whisking for two more minutes until well combined (the mixture may look curdled).

Fold in the corn.

Add the flour mixture and combine it by hand using a spatula. Mix until just combined, don’t overmix.

Pour evenly into the cupcake liners. Optional: sprinkle the top of the muffins with a few corn kernels, shredded cheddar cheese and cracked black pepper.

Bake at 400 degrees Fahrenheit for 20 minutes or until a toothpick inserted comes out clean.

Let the cornbread muffins cool before eating.