Coffee Shop Corn Muffins Recipe

5 15 11
Publisher Photo

Coffee Shop Corn Muffins Recipe

Read Reviews
5 15 11
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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.
Originally published as Coffee Shop Corn Muffins in Quick Cooking May/June 1998, p19

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Reviews forCoffee Shop Corn Muffins

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vmcelroy19 User ID: 2947071 271435
Reviewed Aug. 6, 2017

"My husband just loves these!"

MY REVIEW
Linda User ID: 9116060 263764
Reviewed Mar. 22, 2017

"what can i replace the buttermilk with?"

MY REVIEW
Robert User ID: 9045967 260010
Reviewed Jan. 20, 2017

"I have not made these yet but they seem to be what I'm looking for. baking recipes must be followed to the T, it's a science. ie. buttermilk is LIQUID NOT powdered. Powdered is NOT Liquid. Just my 2 cents."

MY REVIEW
BeverlyLynn User ID: 8711153 242371
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!"

MY REVIEW
love2cooktoo User ID: 6135750 241895
Reviewed Jan. 16, 2016

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

MY REVIEW
colorlady User ID: 7001842 50638
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."

MY REVIEW
colorlady User ID: 7001842 45707
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."

MY REVIEW
HeyJulieBaby User ID: 2744038 51120
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."

MY REVIEW
chocolatecookies User ID: 1014884 20835
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."

MY REVIEW
luv2cook44 User ID: 169823 23049
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."

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