Jumbo Bakery Style Cornbread Muffins Recipes

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FLUFFY BAKERY-STYLE CORNBREAD MUFFINS



Fluffy Bakery-Style Cornbread Muffins image

Ultra fluffy bakery-style cornbread muffins that are full of flavor. Ditch the box and make these instead!

Provided by Jenn Laughlin

Categories     Side Dish

Time 33m

Number Of Ingredients 9

1 + 2/3 cup all-purpose flour
2/3 cup stoneground cornmeal ((finely ground))
1.5 TBSP reduced-sodium aluminum-free baking powder* ((see notes))
1/4 tsp salt
1/2 cup sugar
1/4 cup butter (softened)
1 cup milk ((I used a coconut-almond blend; any milk works!))
2 TBSP oil ((olive, coconut, avocado))
2 large eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Combine flour, cornmeal, baking powder and salt in a medium bowl.
  • In a large bowl, cream together butter and sugar with an electric hand mixer.
  • Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
  • Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
  • Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
  • Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

Nutrition Facts : Calories 204 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 38 mg, Sodium 103 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

BAKERY STYLE CORNBREAD MUFFINS



Bakery Style Cornbread Muffins image

Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.

Provided by Muffin Tin Recipes

Categories     Breakfast     Side Dish

Time 25m

Number Of Ingredients 10

⅔ cup stone ground corn meal
1 ⅔ cups all-purpose flour
1 ½ tablespoons baking powder
¼ teaspoon kosher salt
½ cup granulated sugar
¼ cup butter ( softened )
¼ cup honey
2 large eggs
1 cup whole milk
2 tablespoons vegetable oil

Steps:

  • 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 3/4 way with batter.
  • Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 464 kcal, Carbohydrate 71 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 194 mg, Fiber 3 g, Sugar 31 g

JUMBO CORN MUFFINS



Jumbo Corn Muffins image

You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle.

Provided by Lvs2Cook

Categories     Quick Breads

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tablespoons vegetable oil
1 large egg
2/3 cup corn kernel

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.

Nutrition Facts : Calories 247.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 36.3, Sodium 524.9, Carbohydrate 37.3, Fiber 2.1, Sugar 5.7, Protein 5.9

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