Coffee Shop Cornbread Muffins

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Yield: 10-12 Muffins
  • About This Recipe

    “Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.”

    Ingredients

  • 1 1/4 cupsyellow cornmeal
  • 1cupunsifted flour
  • 1/3 cupsugar
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/3 cuppacked brown sugar
  • 1egg
  • 1cupbuttermilk
  • 3/4 cupoil
  • Directions

  • In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
  • In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
  • Add liquid ingredients to dry ingredients all at once, stirring just until blended.
  • Spoon into well greased muffin pans, filling about ¾ full.
  • Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
  • Enjoy warm, cooled to room temperature or split and toasted.
  • Reviews

  • “Wowsers.That’s my son’s review.These are really delicious.Moist, a little sweet, very good.Thanks for sharing.”

  • “my dad and boyfriend (who is obsessed w/ corn muffins) gave two thumbs up!i liked them with a little i cant believe it’s not butter spray! and i used red. fat buttermilk, 1/2 sugar and 1/2 splenda, and some applesauce in place of the oil…still delicious!”

  • “Awesome tasty recipe! I used this recipe for cornbread, corn muffins and mini corndog muffins, and its always works great! However, the first time I made this they nearly burned; I had to pull them out 5 minutes early. I’m not sure why, but I only ever need to bake for about 15 minutes, so keep an eye on the time until you know how your oven will handle it!”

  • “Real nice texture and taste to these muffins.Easy to do and they freeze well too.”

  • “YUM.These were fabulous. I didn’t even need any butter.Good for breakfast, lunch or dinner.*drool*”

  • “These were great!I only used the brown sugar and left out the white.I still found them just a little two sweet, but that is just personal preference.The brown sugar did give them a wonderful flavor.Super easy.Thanks!”

  • “We fell in love with these.The brown sugar gave them extra flavor.Will not use the box mixes any more, they are so easy to make.Thanks Steve.”

  • “Excellent recipe – this is a keeper and the directions are perfect.”

  • “Found it! Finally found it! LOVE these and they are my new go-to, never stray cornbread muffins. Slid out of the muffin tins like a dream. Nice and crumbly, crusty exterior. YES!”

  • “Wow, I had no luck with this recipe.I did think some of the ingredients were a bit odd, but I tried it last-minute before lunch when I couldn’t find my old stand-by, and it was a disaster!I baked the muffins for 15 minutes, and they were done enough.But they were like dense bricks that were far too sweet and barely tasted like cornbread at all.Thankfully, I taste-tested them – they went straight in the garbage.I had just enough time to make another batch of a different recipe that turned out perfectly.I may have botched this one or something, but I definitely won’t be using this recipe again.”

  • “December 1, 2010OH these are are seriously GOOD!I love cornbread and I make a lot of them.This is one good recipe.I think it’s the buttermilk.Excellent.These are sweet, more like dessert.Per other reviewers, I baked for 15 minutes.Perfect.I could see adding blueberries, cranberries or chocolate chips to these to make them breakfast corn muffins.Thank you.
    December 7, 2010.I made these with fresh cranberries and some with fresh blue berries.Yum.They are so good.Some of us prefer the cranberries because they are more tart, love the zing.Some of us liked the blue berries better.Jan 23,2011 – I’ve made this many times and they’re all good but I never bake for more than 15 minutes.They are perfect.Thank you.”

  • “These were great!I was really in the mood for sweet cornbread and these were exactly what I needed!Thanks for sharing!!”

  • “Easy to make, great flavor.A keeper for sure!”

  • “That’s sum gud stuff thare manard!!!…lolI put a tad less of the sugar’s in..came out great.”

  • “I made these muffins and they were a beautiful compliment to our chili dinner.Of course now, my family wants these all the time.I made them in a silicone pan so I didn’t use muffin cups and they turned out wonderfully.Thanks so much for a great recipe!These have also become a favorite at the breakfast table.When we make them for breakfast we make them without cups in the mini muffin tin for bite sized deliciousness!This recipe is fantastic!”

  • “Very good muffins!These are not your typical cornbread muffins.With the brown sugar and white this recipe produces a much sweeter and more dense in texture muffin that would very easily lend itself to being served with a cup of coffee. Thank you, 1Steve!”

  • “Much better than coffee shop cornbread muffins – these were the saving grace of an overcooked BBQ crockpot meal at my house yesterday. I like that they came together so quickly and had a subtle sweetness that I like in my cornbread. The only problem I had was that I checked them at 15 mins and they were already a little too golden brown. They almost looked like popovers – really delicious but because they were a tad overcooked they were kind of crumbly the next day – but most cornbread is anyway. Great flavor though – will definitely make again. Thanks 1Steve!”

  • “These were really good — a hit with the whole family.They were really quick and simple to put together.I even made them again in a pie pan and they turned out great that way too!Very versitile and great with chili!Thanks for posting!”

  • “Fabulous muffins!I like my cornbread sweet and these were just what I was craving.I made them in my muffin-top pan and it made 6 very large muffins and then 3 regular sized muffins.Thank you for posting!”

  • “These were really great.I used 1/2 applesauce and honey instead of the brown sugar.I also added 1/2 C each dried cranberries and chopped pecans and zest from 1/2 an orange.This really made these special and I think you could alter them in lots of ways. They dissapeared quickly when I took them to our local farm’s “muffin-luck”.”

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