Best Jumbo Corn Muffins Recipes

JUMBO CORN MUFFINS

Steps:

• Heat oven to 450º.
• Grease a 6 cup jumbo muffin pan with nonstick spray.
• Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
• In a small bowl, whisk together buttermilk, oil and egg.
• Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
• Fold in corn.
• Divide batter evenly among muffin cups.
• Bake at 450º for 22 minutes or until tops are golden.
• Remove muffin to wire rack and cool.
• Serve slightly warm or at room temperature.

JUMBO BAKERY STYLE CORNBREAD MUFFINS

Steps:

• 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.

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

DELUXE CORN MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

RICH AND BUTTERY CORN MUFFINS

Steps:

• Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
• In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
• In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
• Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.