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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.

Reviews for Coffee Shop Corn Muffins

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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."

Reviewed Jan. 10, 2012

"These are very good muffins - lightly sweet and somewhat moist. They keep well at room temperature so they are great to send in a "care package" to college students, especially when you include a small container of honey with them."

Reviewed Jan. 2, 2011

"These are the best! I make them with powdered buttermilk, just add it to the dry ingredients. Add water in place of the buttermilk."

Reviewed Nov. 2, 2010

"This is a family favorite. They are awesome!"

Reviewed Sep. 5, 2010

"To die for."

Reviewed Jun. 11, 2010

"Have made these many times. I recently discovered that canola oil makes them even better. AA++"

Reviewed Apr. 13, 2010

"these muffins are moist and flavorful and they do not crumble. i use this recipe a lot"

Reviewed Jun. 30, 2008

"I tried these muffins and just loved them,they are fast to mix up and bake quick also, the flavor of the cornmeal is good. this recipe is a keeper. thank you Napc"

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