Ingredients for Coffee Shop Cornbread Muffins
- Yellow Cornmeal
- Unsifted Flour
- 1/2 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup packed brown sugar
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
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How to Make Coffee Shop Cornbread Muffins
- Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 1/2 cups cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup buttermilk, and 1/4 cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm, at room temperature, or toasted.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
60g
Fat
12g
Carbs
12g
