These slightly sweet Jumbo Bakery Style Cornbread Muffins are jumbo in size and pair perfectly with your favorite BBQ or chili meal. Whether you enjoy them for breakfast or brunch, they are sure to please.
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Confession- I might have been hooked on boxed corn muffins mix. Ever since I was younger, I have always enjoyed corn muffins because they had a sweet & savory appeal.
You can enjoy corn muffins for a breakfast, brunch, snack, or as a side to Pressure Cooker Chili. Sometimes, we even pair our corn muffins with tasty BBQ Ribs.
Regardless of how you enjoy your corn muffins, you must be looking for a tasty, yummy recipe to make your own.
Lately, I have been on a jumbo muffin kick. I bought this Wilton Jumbo Muffin pan and have been on a baking spree!
I have baked Jumbo Pumpkin Muffins, Jumbo Zucchini Chocolate Chip Muffins, and now these Bakery Style Jumbo Corn Muffins.
Ingredients
This corn muffins are a favorite because they use very common pantry staples. There is nothing fancy going into these 6, jumbo muffins.
The most key ingredient in this muffin recipe is the corn meal. You will need to use stone ground corn meal. Do not use corn flour which is super fine, or corn coarse corn meal which is grittier. I used the Indian Head Old Fashioned Stone Ground Corn Meal.
These muffins have a sweetness, but it is not mega overpowering. Honey and granulated sugar are used in moderation to bring the sweetness to these muffins.
You will also need all-purpose flour, baking powder, salt, whole milk, butter, and vegetable oil.
How to Make
Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.
Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.
Gather all your ingredients and measure them out. If you are looking for a convenient measuring spoon system, I love these.
You will also need a large bowl, and a medium bowl for mixing the dry/wet ingredients.
Whisk together the flour, corn meal, baking powder, and salt. When baking, or cooking, Kosher salt is the best to use because it is not overpowering “salty”.
In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds) and sugar. Add in the milk, oil, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.
Spoon in the wet batter into the dry batter, and combine until light and fluffy.
Using a large ice cream scoop, fill each muffin tin 3/4 way with batter.
Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.
Freezing / Storing
These muffins can be frozen once cooled. They will last up to 30 days when stored in an airtight container or freezer bag.
They will also store for about 3-4 days at room temperature, stored in an air-tight container.
Foods to Pair With
These corn muffins can be enjoyed any time of the day and pair well with a coffee, tea, or tall glass of milk.
You can also pair them with savory dishes like BBQ chicken, chili, or you BBQ favorites.
I love to enjoy a pad of butter, and extra honey on my corn muffins.
Jumbo Bakery Style Cornbread Muffins
Equipment
- 6-count jumbo muffin tin
- large mixing bowl
- medium mixing bowl
- Hand Mixer
- ice cream scoop
- spoon
Ingredients
- 2/3 cup stone ground corn meal
- 1 2/3 cups all-purpose flour
- 1 1/2 tbsps. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup granulated sugar
- 1/4 cup butter softened
- 1/4 cup honey
- 2 large eggs
- 1 cup whole milk
- 2 tbsps. vegetable oil
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.
- Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.
- Whisk together the flour, corn meal, baking powder, and salt.
- In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium power) and sugar. Add in the milk, oil, honey, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.
- Spoon in the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin tin 3/4 way with batter.
- Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.
Oops…..meant to say more cornmeal than flour.
I made these this morning and they came out great. I used organic natural sugar.
I particularly like these because they do not fall apart like most corn muffins that have more corn meal than sugar.
On interesting note – My batter made 12 regular size muffins and enough for 2 jumbo muffins, and I don’t know why but the jumbo ones baked up nice and high in the middle but the regular size did not, they finished baking with flat tops. The jumbos took a 2-3 minutes longer than the smaller ones.
Hello, you can!
Yes, you can! Shortening also works!
I don’t have the large cupcake liners, can I use nonstick spray?
Can I reduce the honey, I made them as directed and they were SUPER sweet.
These corn muffins came out perfect, I did have to bake them a little longer than 20 minutes.I will be making them again, thank you for showing this receipt!
Hello, I just updated that! Sorry, it is added with the wet ingredients, and YES that is the correct amount :)
When do you add the honey? It is not mentioned in your instructions.
Also is one and a half TABLESPOONS correct for the baking powder?