Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Course Breakfast, Side Dish
Cuisine American
Keyword Corn Muffins, cornbread, jumbo muffins
Servings 6muffins
Calories 464cal
Author Muffin Tin Recipes
Cost $3
Equipment
6 count jumbo muffin tin
large mixing bowl
medium mixing bowl
Hand Mixer
ice cream scoop
spoon
baking spray
Ingredients
⅔cupstone ground corn meal
1 ⅔cupsall-purpose flour
1 ½tablespoons baking powder
¼teaspoonkosher salt
½cupgranulated sugar
¼cupbutter softened
¼cuphoney
2largeeggs
1cupwhole milk
2tablespoonsvegetable oil
Instructions
Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.
Prepare the jumbo muffin tin with 6 liners.
Whisk together the flour, corn meal, baking powder, and salt.
In a 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. Use a hand mixer, or wooden spoon to combine.
Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner ¾ 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.
Storage
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.