These jumbo corn muffins are moist, sweet, and tender. They are a wonderful side dish to make with your jumbo muffin tin!
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The jumbo muffin recipes are on their way! Using my jumbo muffin pan is one of my new favorite ways to make muffins. These jumbo corn muffins do not disappoint. They are moist, slightly sweet, and so easy to make. They go perfect with a bowl of soup or chili.
💭 Why you’ll love this recipe
These corn muffins are so easy to make and taste great. They are a simple, no fuss recipe.
🥣 Ingredients needed
For this recipe, you will need:
- Cornmeal: Make sure you use cornmeal and not corn flour or corn starch.
- All purpose flour
- Baking powder and baking soda
- Sour cream
- Butter: I recommend using unsalted butter. If you only have salted butter you may want to reduce the amount of salt being added or leave out the salt.
You can add diced jalapeños or green chilis to your muffins for some spice!
🔪 Equipment needed
You will need a large mixing bowl and a jumbo muffin tin. You can grease your tin well or use jumbo muffin tin liners.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 425 degrees. Line a jumbo muffin tin with jumbo liners or grease it well.
In a large mixing bowl combine your dry ingredients. Stir well (image 1).
Add in your wet ingredients. Mix with a hand mixer until well combined (image 2). Do not over mix.
Pour into your jumbo muffin tin. Fill each about ⅔rds the way up (image 3). Do not overfill.
Bake for 15 to 20 minutes or until the tops are golden and a toothpick comes out clean from the middle.
🥗 What to serve with this recipe
A big bowl of chili (like this Copycat Wendy’s Chili in the Crockpot, Crockpot White Chicken Chili, or Amish Chili) or soup (like this Copycat McAlister’s Tortilla Soup) go great with these corn muffins!
- Make sure you use cornmeal and not corn flour or corn starch.
- Do not over mix. Mix until well combined but no more.
🥡 How to store leftovers
Store your muffins in an airtight container at room temperature. They will be good for three days after making. You can extend their life by keeping them in your fridge for up to four days.
To freeze these muffins, double wrap each muffin in aluminum foil. They will be good for up to three months in your freezer.
📋 Recipe FAQs
Cornbread is usually baked in a skillet whereas corn muffins are baked in a muffin tin. Corn muffins are usually sweeter than cornbread too.
There is no need to soak the cornmeal before making these corn muffins or cornbread.
More recipes that you’ll love
If you tried these Jumbo Corn Muffins or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Jumbo Corn Muffins
- Jumbo muffin tin
- Muffin liners
- Large mixing bowl
- ¾ cup yellow cornmeal
- 1 cup all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sour cream I recommend using full fat sour cream
- ¼ cup milk
- 1 large egg beaten
- 2 tablespoons unsalted butter melted and cooled
- Begin by preheating your oven to 425 degrees.
- Line a jumbo muffin tin with jumbo liners or grease it well.
- In a large mixing bowl combine your dry ingredients. Stir well.¾ cup yellow cornmeal, 1 cup all purpose flour, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Add in your wet ingredients. Mix with a hand mixer until well combined. Do not over mix.1 cup sour cream, ¼ cup milk, 1 large egg, 2 tablespoons unsalted butter
- Pour into your jumbo muffin tin. Fill each about ⅔rds the way up. Do not overfill.
- Bake for 15 to 20 minutes or until the tops are golden and a toothpick comes out clean from the middle.