Pre-heat oven to 375°F. Line a 12-cup muffin tin with muffin liners.

In a large bowl, whisk together flour, cornmeal, maple sugar, baking powder, baking soda, and salt until well combined.

In a medium bowl, whisk together eggs, oil, and buttermilk.

Pour the liquid mixture into the flour mixture and stir until combined. Fold in corn.

Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes.

Remove the muffins from the pan, transfer to a wire rack, and cool.

Serve warm or at room temperature.