Coffee Shop Corn Muffins are simple to stir up, quick to bake and moist and delicious!
Coffee Shop Corn Muffins are so moist and delicious. They are a great breakfast to have for company, easy to take when traveling and always welcome anywhere breakfast or snacks are needed. These muffins often go along with soup when I take a family a meal after sickness, surgery or having a baby.
They are also easily made dairy free. Just substitute the milk for soy, almond or coconut milk when making the buttermilk. To see how to make buttermilk, look HERE. You can of course buy buttermilk but this way you can make just how much you need.
I got this recipe years ago from Taste of Home magazine. I triple it so I can freeze some for later. Simply put them in the freezer in a ziploc bag and pull out what you need when you want them.
To print the recipe for Coffee Shop Corn Muffins click HERE.
3 ¾ cups cornmeal
3 cups flour
1 cup packed brown sugar
1 cup sugar
1 Tbsp. baking soda
1 ½ tsp. salt
3 cups buttermilk **
2 ¼ cups vegetable oil
Combine dry ingredients.
In another bowl, mix eggs, buttermilk and oil.
Stir into dry ingredients with a wooden spoon just until blended.
Fill greased muffin cups ¾ full. A 1/3 cup measuring cup works well for this.
Bake at 400 degrees for 12-15 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing to wire rack.
Makes about 4 dozen muffins
**To make buttermilk; put 1 Tbsp lemon juice or vinegar in measuring cup, then add milk to make one cup. Or 3 Tbsp and then add to make 3 cups; soy, coconut or almond milk also works fine.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.