Coffee Shop Corn Muffins Recipe

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Clare Masyada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1-1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup vegetable oil

Nutritional Facts

1 each: 270 calories, 15g fat (2g saturated fat), 19mg cholesterol, 233mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 3g protein


  1. In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Coffee Shop Corn Muffins in Quick Cooking May/June 1998, p19

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Reviewed Jan. 23, 2016

"By far my favorite corn muffin recipe, love the texture, flavor and moistness. I make my own "buttermilk" with lemon juice and milk and they are always yummy!"

Reviewed Jan. 16, 2016

"Everyone liked these! I used real buttermilk and they are yum! Adding them to my recipe box!"

Reviewed Dec. 2, 2012

"I had to post a 2nd time because I failed to give this recipe a star rating and found no way to go back and edit my initial review to include it."

Reviewed Dec. 2, 2012

"Followed this recipe to the letter with the exception of using Canola Oil and powdered buttermilk. Neither of which should have made a negative difference. But I found them only acceptable. They did indeed crumble and were barely sweet. I also didn't like the darkened color caused by the addition of brown sugar instead of white."

Reviewed Feb. 27, 2012

"My late mother-in-law made it our business to try corn muffin recipes we liked as well as the Jiffy mix. When I finally found this recipe in a ToH mag years ago, we knew it was a keeper. Everyone loves it. I miss Ruth very much and I think of her whenever I fix these muffins for my family."

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