Community Pick
Coffee Shop Cornbread Muffins
"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."
photo by Bev I Am
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
10-12 Muffins
ingredients
- 1 1⁄4 cups yellow cornmeal
- 1 cup unsifted flour
- 1⁄3 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup packed brown sugar
- 1 egg
- 1 cup buttermilk
- 3⁄4 cup oil
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.
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Reviews
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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!
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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*
see 30 more reviews
Tweaks
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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". -
Tasty goldensweet gems! I cut the oil back to 1/4 cup and used 1/2 cup applesauce. Also subbed a tbsp of lemon juice and skim milk for the buttermilk. What a delightful treat. Don't wait until the holidays to try these!
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These were very good! Light and tasty. I omitted the 1/3 cup white sugar and used butter instead of canola oil. I also added a cup of dried cranberries. I love corn muffins and will make this often. Thank you!
RECIPE SUBMITTED BY
Steve P.
United States
