Copycat Jiffy Corn Muffin Mix Recipe

Introduction

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

Ingredients

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

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until fully combined.
2. Step 2: Add the oil to the dry ingredients and mix thoroughly until there are no lumps. This is your muffin mix. You can store it in a mason jar or a zip-top bag for later use.
3. Step 3: When ready to bake, preheat your oven to 400°F (200°C) and grease a muffin tin with butter or oil.
4. Step 4: In a separate bowl, combine the prepared muffin mix with the egg and milk. Stir gently until the batter is smooth and well blended.
5. Step 5: Let the batter rest for about 3 minutes, stirring once or twice during this time. Then, evenly divide the batter into 6 muffin wells, using a 3-tablespoon scoop or spoon.
6. Step 6: Bake the muffins in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 15–20 minutes.

Tips & Variations

• Replace milk with buttermilk for a tangier flavor and extra moist texture.
• Stir in ½ cup of corn kernels or shredded cheddar cheese for added texture and flavor.
• Make mini muffins by using a mini muffin tin and reducing baking time to about 10-12 minutes.
• Ensure your baking powder is fresh for the best rise; expired baking powder can result in dense muffins.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in a low oven until heated through. Muffins can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

While all-purpose flour works best for texture, you can substitute whole wheat flour, but the muffins will be denser and have a nuttier flavor. Adjust liquid slightly if needed.

Can I make this recipe dairy-free?

Yes, use a dairy-free milk alternative like almond or oat milk and choose a neutral oil. The muffins will still be delicious without traditional dairy ingredients.

Copycat Jiffy Corn Muffin Mix Recipe

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★★★★★

4.5 from 237 reviews

This Copycat Jiffy Corn Muffin Mix recipe recreates the beloved classic corn muffin from scratch, featuring a simple homemade mix of flour, cornmeal, baking powder, and sugar. Easy to store and use, it delivers moist, tender corn muffins with a slightly sweet flavor, perfect for breakfast or as a side to your favorite meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 6 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Mix Ingredients

• 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

To Make Cornbread Muffins

• 1 egg
• ⅓ cup milk

Instructions

1. Make the Muffin Mix: In a bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined. Add the oil and mix thoroughly until there are no lumps. This mix can be stored in an airtight mason jar or zip-top bag until ready to use.
2. Preheat the Oven: Set your oven to 400°F (204°C) and grease a muffin tin using butter or your preferred grease to prevent sticking.
3. Prepare the Muffin Batter: In a separate bowl, combine the prepared muffin mix with one egg and ⅓ cup of milk. Stir until the batter is well combined and smooth.
4. Rest the Batter: Allow the batter to rest for about 3 minutes to help hydrate the cornmeal and improve muffin texture. Stir the batter once or twice during this time.
5. Fill the Muffin Tin: Evenly divide the batter between 6 wells in the greased muffin tin, using a 3-tablespoon cookie scoop if available for uniform size muffins.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Remove muffins from the oven, let them cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.

Notes

• You can substitute vegetable oil for other neutral oils like canola or light olive oil.
• If you prefer sweeter muffins, increase sugar slightly up to ¼ cup.
• Medium grind cornmeal gives a nice texture, but fine or coarse can be used depending on preference.
• The mix can be stored at room temperature for up to 2 weeks or refrigerated for longer shelf life.
• For dairy-free, substitute milk with almond milk or other plant-based milk.

Keywords: corn muffin, copycat jiffy, cornmeal muffin, homemade muffin mix, easy cornbread, classic American muffins