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 photo by Bev I Am
photo by Bev I Am
Ready In:
10-12 Muffins




  • 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.

Questions & Replies

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  1. BogeysMom
    Wowsers. That's my son's review. These are really delicious. Moist, a little sweet, very good. Thanks for sharing.
  2. FrancineM
    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!
  3. grungezombie
    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!
  4. Tebo3759
    Real nice texture and taste to these muffins. Easy to do and they freeze well too.
  5. Roosie
    YUM. These were fabulous. I didn't even need any butter. Good for breakfast, lunch or dinner. *drool*


  1. WeBees
    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".
  2. cakewalk
    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!
  3. Liara
    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!



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