Perfect Corn Muffin Mix

Recipe from Magnolia Bakery

Adapted by Julia Moskin

Updated Feb. 28, 2024

Perfect Corn Muffin Mix
Hiroko Masuike/The New York Times
Total Time
About 30 minutes
Rating
4(565)
Comments
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Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form. —Julia Moskin

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Ingredients

Yield:12 standard-sized muffins

    For the Muffin Mix

    • 6ounces yellow cornmeal (if you don't have a scale, you can measure 1¼ cups)
    • 5ounces all-purpose flour (1¼ cups)
    • 3ounces sugar ( ⅓ cup)
    • 1tablespoon baking powder
    • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

122 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 2 grams protein; 92 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1½ cups milk (not skim) and 1½ sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.

Ratings

4 out of 5
565 user ratings
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Comments

HankYarbo

You do realize that there are other parts of the country besides The South? And *gasp* we put sugar in our cornbread. I make cornbread from scratch often and always add sugar, or when I'm feeling frisky, maple syrup, you know, that fantastic sweet stuff that we Northerners put on our pancakes.

Wait a sec, you Southerners put that Aunt Jemima junk on your pancakes don't you? There outta be a law against that!

Susan

Any thoughts on buttermilk instead of whole milk?

Pacific NWer with deep Southern kudzu roots

Yum! These proportions are nearly identical to the cornbread recipe I've used for years.
I use olive oil instead of butter, use plain yogurt instead of milk, and cook it in a preheated cast-iron pan. (Mine is a riff off a recipe from a old NC Jr. League cookbook.) I like medium grind cornmeal from a bulk bin -- adds good texture and corn taste.
I recommend keeping it in the freezer to keep the cornmeal from going rancid.
(And all my Southern relatives put a bit of sugar in their mix.)

Francis

I love it! this is from M.J.S.

Wendy Z

Delicious! Poured 15, could have made 12. Cooked for 22 mins. Recipe was spot on, family loved it.

Leslie Dumont

I’m wondering what grind of cornmeal is best - medium or fine?

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Credits

Adapted from Magnolia Bakery

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