Jumbo Corn Muffins
These jumbo corn muffins are moist, sweet, and tender. They are a wonderful side dish to make with your jumbo muffin tin!
Servings: 6 jumbo muffins
Calories: 311kcal
Cost: $5
Equipment
- Jumbo muffin tin
- Muffin liners
- Large mixing bowl
- Mixer
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional information is an estimate only.
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.
Nutrition
Serving: 1muffin | Calories: 311kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 551mg | Potassium: 161mg | Fiber: 2g | Sugar: 11g | Vitamin A: 412IU | Vitamin C: 0.3mg | Calcium: 139mg | Iron: 2mg