Jumbo Corn Muffins

Jumbo Corn Muffins
Yield: 12 muffins Prep 10 mins Bake 400°F 20 mins


  • 2 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs, separated
  • 1 1/2 cups buttermilk
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons sugar (for sprinkling on top)

Make It

1. Heat oven to 400 degrees F. Coat 12 jumbo-size muffin-pan cups with nonstick cooking spray.

2. Mix flour, cornmeal, 2/3 cup sugar, baking powder, baking soda and salt in large bowl.

3. Beat egg whites on high speed in small bowl until frothy. Gradually beat in the remaining 1/3 cup sugar until stiff, moist peaks form. Set aside.

4. Mix egg yolks, buttermilk and 2 tablespoons melted butter in medium-size bowl. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently fold beaten whites into cornmeal mixture until no white streaks remain. Spoon rounded 1/3 cup batter into each prepared cup.

5. Gently brush tops with remaining melted butter. Sprinkle with remaining 1-1/2 teaspoons sugar, dividing evenly.

6. Bake in 400 degree F oven for 20 minutes or until wooden pick inserted in centers comes out clean. Remove muffins from pan to rack; let cool. Makes 12 muffins.

Nutrition Facts

Amount Per Serving: cal. (kcal): 240, Fat, total (g): 5, chol. (mg): 62, sat. fat (g): 2, carb. (g): 43, fiber (g): 1, pro. (g): 6, sodium (mg): 495, Percent Daily Values are based on a 2,000 calorie diet.