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

Reviews for Coffee Shop Corn Muffins

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

"My husband just loves these!"

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

"what can i replace the buttermilk with?"

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."

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!"

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!"

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."

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."

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."

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."

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."

mgreenfield User ID: 5238149 202524
Reviewed Nov. 2, 2010

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

linzerbug User ID: 161685 20834
Reviewed Sep. 5, 2010

"To die for."

rmjjjamadori User ID: 1039593 50579
Reviewed Jun. 11, 2010

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

dfwwlinda User ID: 4441693 20833
Reviewed Apr. 13, 2010

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

Napc User ID: 92531 21374
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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