Longfellow’s Wayside Inn Corn Muffins are the BEST! Really. I have been craving these delicious muffins for a week. I finally broke down and made them today. I used only honey and no sugar. Oh, my! These are such a delicious treat and so easy to make. I like to spread spun honey on them and eat them that way. Ummmmmm.

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Longfellow’s Wayside Inn is in Sudbury, Massachusetts. It has a restaurant, gift shop, lodging, and its own grist mill still in service. You can’t find better corn meal in the country than their stone-ground cornmeal. It’s not real fine like the stuff out of the bag at the grocery store.

It has smaller chunks in it that give some crunch to recipes. I love the texture. I got spoiled when we lived in Massachusetts. We could easily swing by the gift shop and pick up several bags and store them in the freezer to use whenever I wanted to.

I really miss not being able to pick up their stone-ground corn meal. Well, what do you know??? As I was linking their website, I realized they have an online gift shop now. I can purchase their corn meal, whole wheat flour, honey and other things any time I desire! Yay!

The main reason I purchased their cookbook years ago was because of the delicious corn muffins they serve with dinner. They also serve Pumpkin Muffins in the fall. They’re out of this world too. The cookbook is stocked full of many of their famous recipes. If you ever have an opportunity to stop in for dinner, I highly recommend it.

It’s not like anything else you’ll ever experience. The food is fabulous anytime. But they have some great meals they put together around the holidays that are fantastic, too. The site is a historic landmark in Massachusetts and the grounds are very beautiful. We loved going there.

I love these muffins. Obviously, they are superior when you use sugar in the recipe as called for. Since I am trying to cut out sugar as much as possible, I wanted to see how these would turn out if I only used honey. They turned out really well. Honey isn’t as sweet in recipes as sugar that’s why I increased the honey in the recipe and also add a little bit of spun honey spread on mine. These are supposed to be a sweet muffin. This is NOT cornbread.

If you’re looking for the BEST Corn Muffin recipe around anywhere, then try Longfellow’s Wayside Inn Corn Muffins at your earliest possibility. They’re great for breakfast or as a side for hot soups. They are especially delightful in the fall and winter months.

When I first posted this recipe in September 2012, it was the very early days of my food blogging experience. The pictures were taken with a cheap iPhone 3. The pictures weren’t as clear as they could be even though the presentation wasn’t all that bad. I recently remade these lovely muffins for our church’s spring barbecue (April 2015), so I retook the pictures.

This time I decided to make the muffins in a miniature muffin pan rather than full-sized muffins. I also followed the original recipe and included sugar instead of using all honey. On top of that, we were in Massachusetts last fall (October 2014), so I picked up three bags of Wayside Inn’s corn meal. I put the bags in our freezer so I could enjoy delicious cornbread and corn muffins any time.

These delightful Longfellow’s Wayside Inn Corn Muffins were snatched up pretty quickly by everyone at our spring barbecue. I received a dozen or more compliments from those who enjoyed them. I’m sure you’ll have the same experience if you make them for your family as well.

Longfellow’s Wayside Inn Corn Muffins are the BEST corn muffins I’ve ever eaten!

These are great Corn Muffins for holiday breakfasts.

Longfellow’s Wayside Inn Corn Muffins are great plain, spread with butter, or spread with spun honey. 

Here’s what I did.

These are the ingredients you will use. 

Combine sugar, honey, eggs, salt, baking powder, bread flour, corn meal and part of the milk.

Whisk ingredients to combine.

Add remaining milk and oil.

Combine ingredients until smooth.

Spray muffin tins with  cooking spray. Fill muffin tins a little more than 3/4 full. 

Bake regular sized muffins at 400 for 15-20 minutes. My original batch tested done at 20 minutes. When a toothpick inserted in center comes out clean, the muffins are ready.

Bake miniature corn muffins about 8-10 minutes at 400. Be careful not to overcook the miniature muffins, start checking after 8 minutes. You don’t want the muffins drying out.

We love these spectacular corn muffins. They’re a great muffin for big country breakfasts, too.

Longfellow’s Wayside Inn Corn Muffins are a great brunch item for special occasions.

I love eating these muffins for breakfast!

Here’s the recipe.

LONGFELLOW’S WAYSIDE INN CORN MUFFINS

(Recipe adapted from Wayside Inn Cookbook, Sudbury, Massachusetts)

Longfellow's Wayside Inn Corn Muffins

Teresa Ambra

These delectable muffins are the ones served at Longfellow's Wayside Inn in Sudbury, Massachusetts. The corn muffins are so mouthwatering you won't want to stop eating them. This recipe is great for holiday breakfasts, special occasion brunches and to serve as a side to chili or soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Calories 199 kcal

Equipment

• 2 muffin tins (24) or 60 total miniature muffin tins
• 1 mixing bowl
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 3/4 cup honey
• pinch salt I used 1/4 tsp.
• 2 heaping tablespoon baking powder
• 3 3/4 cups bread flour don’t use all-purpose flour
• 1 cup corn meal the corn meal they grind at their mill is the best (try to find a stone-ground corn meal)
• 4 large eggs
• 1 1/2 cups 2% milk
• 1/3 cup canola oil or use coconut oil or avocado oil

Instructions

 

• Combine granulated sugar, honey, salt, baking powder, bread flour, cornmeal, eggs and 1 cup of the milk in a large mixing bowl until well mixed.
• Add remainder of the milk and canola oil and stir through.
• Spoon into well greased or sprayed muffin tins, filling almost full.
• Bake at 350° for about 15-20 minutes or until lightly browned.

Notes

NOTE: This recipe can be cut in half easily if you don’t want to make that many muffins.

 

NOTE: This recipe makes about 5 dozen miniature muffins. Bake at 400° for about 8-10 minutes or until a toothpick inserted in center comes out clean.

 

Recipe adapted from Wayside Inn.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 199kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 32mgSodium: 29mgPotassium: 79mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg

Keyword bread, breakfast, corn, corn muffins, muffins

Tried this recipe?Let us know how it was!

Longfellow’s Wayside Inn Corn Muffins turn out great every time. They’re also great as a side to chili and soup.

Longfellow’s Wayside Inn Corn Muffins are good dunked in coffee, too!

Every bite of these muffins will have you drooling!

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Longfellow’s Wayside Inn Corn Muffins

Teresa Ambra

These delectable muffins are the ones served at Longfellow’s Wayside Inn in Sudbury, Massachusetts. The corn muffins are so mouthwatering you won’t want to stop eating them. This recipe is great for holiday breakfasts, special occasion brunches and to serve as a side to chili or soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Calories 199 kcal

Equipment

• 2 muffin tins (24) or 60 total miniature muffin tins
• 1 mixing bowl
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 3/4 cup honey
• pinch salt I used 1/4 tsp.
• 2 heaping tablespoon baking powder
• 3 3/4 cups bread flour don’t use all-purpose flour
• 1 cup corn meal the corn meal they grind at their mill is the best (try to find a stone-ground corn meal)
• 4 large eggs
• 1 1/2 cups 2% milk
• 1/3 cup canola oil or use coconut oil or avocado oil

Instructions

 

• Combine granulated sugar, honey, salt, baking powder, bread flour, cornmeal, eggs and 1 cup of the milk in a large mixing bowl until well mixed.
• Add remainder of the milk and canola oil and stir through.
• Spoon into well greased or sprayed muffin tins, filling almost full.
• Bake at 350° for about 15-20 minutes or until lightly browned.

Notes

NOTE: This recipe can be cut in half easily if you don’t want to make that many muffins.

 

NOTE: This recipe makes about 5 dozen miniature muffins. Bake at 400° for about 8-10 minutes or until a toothpick inserted in center comes out clean.

 

Recipe adapted from Wayside Inn.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 199kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 32mgSodium: 29mgPotassium: 79mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg

Keyword bread, breakfast, corn, corn muffins, muffins

Tried this recipe?Let us know how it was!