Copycat Jiffy Corn Muffin Mix Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/copycat-jiffy-corn-muffin-mix-recipe/
