Coffee Shop Cornbread Muffins Recipes

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COFFEE SHOP CORN MUFFINS



Coffee Shop Corn Muffins image

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."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 270 calories, Fat 15g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 233mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

COFFEE SHOP CORNBREAD MUFFINS



Coffee Shop Cornbread Muffins image

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.

Provided by Steve P.

Categories     Quick Breads

Time 30m

Yield 10-12 Muffins

Number Of Ingredients 9

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

Steps:

  • 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.

DELUXE CORN MUFFINS



Deluxe Corn Muffins image

These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee

Provided by Taste of Home

Time 35m

Yield 1 dozen (1/2 cup butter).

Number Of Ingredients 14

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
HONEY BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons honey

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

Nutrition Facts :

CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

COFFEE SHOP CORN MUFFINS



COFFEE SHOP CORN MUFFINS image

Categories     Bread     Breakfast

Yield 12 muffins

Number Of Ingredients 9

1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

Steps:

  • 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.

COFFEE SHOP CORN MUFFINS



Coffee Shop Corn Muffins image

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.'

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups cornmeal
1 cup all-purpose flour
⅓ cup packed brown sugar
⅓ cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 cup buttermilk
¾ cup vegetable oil

Steps:

  • 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 degrees F for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 31.9 g, Cholesterol 16.3 mg, Fat 14.7 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 216.2 mg, Sugar 12.8 g

COFFEE SHOP CORN MUFFINS RECIPE



Coffee Shop Corn Muffins Recipe image

Provided by cookmichele

Number Of Ingredients 9

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

Steps:

  • 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 degrees for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

RANCH CORNBREAD MUFFINS



Ranch Cornbread Muffins image

Combine buttermilk ranch dressing and shortcut cornbread in this easy and delicious muffin recipe.

Provided by By Stephanie Wise

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup buttermilk ranch dressing
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
Sliced jalapeño chiles, if desired

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.
  • In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.
  • Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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