Save on Pinterest

Coffee Shop Corn Muffins

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
    1 dozen


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • Grammy Debbie
    Apr 4, 2020

    My favorite cornbread recipe--I most often bake it in an iron skillet in which I have melted butter in the oven and pour the batter in once the butter is melted and the skillet is hot. For my large iron skillet, I double the recipe. We absolutely love this cornbread!

  • kmpatch
    Mar 3, 2019

    I did not care for this recipe. They have a very tender, almost cake-like, texture and they are a little on the sweet side for me. I did not like the brown sugar in it, and I prefer a coarser texture.

  • allencher
    Feb 5, 2018

    I’ve been baking these cornbread muffins for at least 10 years and they are my absolute favorite! They are on the sweet-side and are very moist and tender, the way I prefer cornbread. Many times I just pour the batter into a greased 11x7” baking dish, bake for 22-25 minutes, let cool and then cut into squares. I used to make my own so-called buttermilk by combining milk and vinegar as I always had these two ingredients on-hand. I have since discovered powdered buttermilk (it IS made from real buttermilk) and I find the taste and texture of these muffins are even better when I use it, following the directions on the back of the container. Note that the “buttermilk” in your grocery store’s dairy section may not be true buttermilk; I always thought it was—check out its ingredients.

  • Ham_Sammich
    Dec 30, 2017

    I was looking for a super quick and super tasty cornbread to throw together with leftovers and this recipe fit the bill! Instead of vegetable oil, I used a mix of half unsweetened applesauce and half orange olive oil and an IN LOVE with the results!!! Can’t wait to eat the leftovers for breakfast over the next few days!!!

  • vmcelroy19
    Aug 6, 2017

    My husband just loves these!

  • Linda
    Mar 22, 2017

    what can i replace the buttermilk with?

  • Robert
    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.

  • BeverlyLynn
    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!

  • love2cooktoo
    Jan 16, 2016

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

  • colorlady
    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.