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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

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

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Reviews

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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.