Andy, these weren't exactly the Stop n' Shop bakery muffins, taste and texture wise, but they were delicious! Moist and cakey in their own way, with a beautifully domed muffin top . I wasn't sure how long to bake the jumbo muffins since the recipe only gave directions for a pan of cornbread, so I baked them at 350 for 35 minutes. I think maybe 400 for 20-25 minutes might be better, although everyone said these were incredible! (I want them just a teeny bit 'stickier', if you know what I mean LOL)
Also, I wasn't using the best cornmeal, as I've heard that whole-grain Arrowhead Mills finely ground cornmeal is the best for cornbread and corn muffins. Any opinion?
Thank you so much for this recipe..as I've definitely found the best and closest recipe to the S and S muffins..and my family calls it a keeper :)