Jumbo Bakery Style Cornbread Muffins
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.
Servings: 6 muffins
Calories: 464cal
Cost: $3
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.
Notes
Nutritional values may vary and are meant to be a guide.
Freezing/Storing these muffins
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.Nutrition
Serving: 1muffin | Calories: 464cal | Carbohydrates: 71g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 194mg | Potassium: 551mg | Fiber: 3g | Sugar: 31g | Vitamin A: 392IU | Calcium: 223mg | Iron: 3mg