Copycat Jiffy Corn Muffins
Copycat Jiffy Corn Muffins Mix Recipe. Simple to make and delightful to eat, they combine essential ingredients like flour, cornmeal, sugar, baking powder, and salt with vegetable oil, egg, and milk.
The result is a cornbread muffin that’s moist on the inside, crisp on the outside, and suitable for any occasion.
Whether you’re planning a weekend brunch or a casual dinner with family, corn muffins can complement main dishes like roasted chicken or grilled vegetables.
You can even enjoy them with a dollop of butter and a sprinkle of honey for a quick and satisfying breakfast.
What sets this recipe apart is its ease and adaptability. It’s not just for experienced bakers; even a novice in the kitchen can whip up a batch with minimal fuss.
By following some simple tips and tricks, such as preheating the oven to the right temperature and using non-stick cooking spray, you’ll ensure perfect muffins every time.
Feel free to experiment with additional ingredients like cheese or herbs to add your unique twist.
Tips and Tricks
Ingredient Tips
For a richer flavor, consider using buttermilk instead of regular milk in the muffin batter. Buttermilk adds a slight tang and makes the muffins extra moist.
Mixing Tips
When mixing the batter, avoid overmixing. Overmixing can make the muffins dense. Mix just until the ingredients are combined and no more.
Baking Tips
To ensure even baking, fill the muffin cups evenly. Use a cookie scoop or spoon to distribute the batter equally among the muffin cups.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. When you’re ready to eat, thaw at room temperature or warm in the microwave.
Related Recipes
Cornbread Made In A Cast Iron Skillet
Simple Cheddar And Broccoli Cornbread
Spicy Jalapeno Hush Puppies
Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.
Need to upgrade your kitchen organization? Check out these Pantry Organization Canisters
If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
Copycat Jiffy Corn Muffins
Ingredients
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon vegetable oil
To Make Muffins add:
- 1 egg
- ⅓ cup milk
Instructions
For the Mix:
- In a large mixing bowl, place the flour, cornmeal, sugar, baking powder, and salt.
- Using a wire whisk, mix these ingredients well until they're evenly distributed.
- In the same bowl, add the vegetable oil.
- Continue to whisk the mixture until it's smooth and there are no more lumps.
For the Corn Muffins
- Preheat your oven to 400F (200C) for the Corn Muffins.
- Prepare your muffin pan by spraying it with non-stick cooking spray.
- In the bowl with your dry mixture, now add an egg and milk.
- Mix these ingredients well with your whisk until everything is nicely combined.
- With a spoon, carefully fill each muffin pan cup half full with your mixture.
- Place the pan in the preheated oven and bake your muffins for 15 to 20 minutes. Check if they're done by inserting a toothpick in the center of a muffin. If it comes out clean, your muffins are ready! If not, give them a few more minutes.
Notes
Nutrition
Frequently Asked Questions
Yes, you can experiment with additional ingredients like cheese, herbs, or even chopped jalapeños to give them a unique flavor.
Corn muffins are versatile and can be served with roasted meats, salads, or as a breakfast item with butter and honey.
Yes. Once cooled, place them in an airtight container, and they can be frozen for up to three months.
You can check by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. If not, give them a few more minutes in the oven.
You May also Like:
- Orange Glazed Pumpkin Spice Cake
- Creamy Avocado Egg Salad That Will Change Your Lunch Game
- The Buttery Kentucky Cake Everyone’s Obsessed With
- Best Italian Pasta Salad
- Avocado Tacos with Easy Jalapeño Hot Sauce
