Back to Coffee Shop Corn Muffins

Print Options


Card Sizes


Coffee Shop Corn Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 each) equals 270 calories, 15 g fat (2 g saturated fat), 19 mg cholesterol, 233 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.