Copycat Jiffy Corn Muffin Mix Recipe

Introduction

If you love the convenience of Jiffy Corn Muffin Mix but want to make it from scratch, this copycat recipe is perfect. It combines simple pantry ingredients to create tender, golden cornbread muffins that bake quickly and taste delicious.

Ingredients

• ⅔ cup all-purpose flour
• ½ cup yellow cornmeal (medium grind recommended)
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 tablespoons oil
• 1 egg
• ⅓ cup milk

Instructions

1. Step 1: To make the muffin mix, whisk together the flour, cornmeal, sugar, baking powder, and salt in a bowl.
2. Step 2: Add the oil and mix until fully combined with no lumps. Store this dry mix in a mason jar or a zip-top bag until ready to use.
3. Step 3: When ready to bake, preheat your oven to 400°F and grease a muffin tin with butter or your preferred method.
4. Step 4: Combine the prepared muffin mix with the egg and milk, stirring until well combined.
5. Step 5: Let the batter rest for about 3 minutes, stirring a couple of times during the rest period.
6. Step 6: Divide the batter evenly into 6 wells of the muffin tin. A 3-tablespoon cookie scoop works well for portioning.
7. Step 7: Bake for 14 to 18 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.

Tips & Variations

• For extra flavor, try stirring in a handful of shredded cheddar cheese or chopped jalapeños before baking.
• Use melted butter instead of oil for a richer taste.
• If you prefer a finer crumb, swap medium grind cornmeal with a finely ground one.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or toast briefly until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use buttermilk instead of regular milk?

Yes, substituting buttermilk will add a slight tang and tenderness to the muffins. Use it in the same quantity as the regular milk.

Is it possible to make this recipe gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Keep the cornmeal and other ingredients the same.

Copycat Jiffy Corn Muffin Mix Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This Copycat Jiffy Corn Muffin Mix recipe delivers the convenience of a store-bought mix with fresh homemade flavor. Whip up fluffy, golden corn muffins using simple pantry ingredients, perfect for breakfast or as a side dish. This easy mix can be prepared ahead and stored, then quickly transformed into delicious muffins by adding just an egg and milk.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Mix

• ⅔ cup all purpose flour
• ½ cup yellow cornmeal (medium grind)
• 3 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 2 Tablespoons oil

For Muffins

• 1 egg
• ⅓ cup milk
• Butter or oil for greasing muffin tin

Instructions

1. Prepare Muffin Mix: In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add the oil and stir until fully combined with no lumps. Store the mixture in an airtight mason jar or zip-top bag for future use.
2. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a 6-cup muffin tin using butter or oil to prevent sticking.
3. Make Muffin Batter: In a mixing bowl, combine the prepared muffin mix, the egg, and milk. Stir well until the batter is uniform and smooth.
4. Rest the Batter: Let the batter rest for about 3 minutes, stirring occasionally. This allows the cornmeal to hydrate, improving texture.
5. Fill Muffin Tin: Using a 3 tablespoon cookie scoop or spoon, evenly divide the batter into the six muffin wells.
6. Bake the Muffins: Place the tin in the preheated oven and bake for 14 to 18 minutes, or until the muffins are golden brown on top and a toothpick inserted comes out clean.
7. Cool and Serve: Remove muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

• For best results, use medium grind cornmeal as it balances texture and moisture.
• You can substitute milk with buttermilk for a tangier flavor.
• Mix can be stored for up to 1 month in an airtight container at room temperature.
• Add extras like shredded cheese or jalapeños to the batter for variation.
• Adjust baking time slightly if using mini or jumbo muffin pans.

Keywords: corn muffins, jiffy corn muffin mix, copycat, homemade muffin mix, easy cornbread, muffin recipe