Jiffy Cornbread Muffins

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This jiffy cornbread muffins recipe only needs 4 ingredients. They bake up so moist, fluffy and tender, the perfect side dish.

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• How To Make Jiffy Cornbread Muffins
• Jiffy Corn Muffin Mix Add-Ins 
• Tips & Suggestions
• Step By Step Instructions and Photos 
• Jiffy Cornbread Muffins

How To Make Jiffy Cornbread Muffins

This jiffy cornbread muffins recipe levels up the box directions by substituting ingredients that adds so much flavor that bakes up so moist and fluffy. The Best Jiffy Cornbread Muffins Ever!! 

Check Out These Delicious Jiffy Recipes - Jalapeno Cornbread, Pumpkin Cornbread, Sweet Potato Cornbread, TikTok Cornbread, TikTok Corn Casserole and Sausage Stuffing Muffins. 

Ingredients and Substitutions 

Mix - One Box of Jiffy Cornbread Mix.

Egg- One large whole eggs.

Butter - Salted or unsalted will be delicious. Substitute neutral oil like vegetable or corn oil for a super moist texture. 

Cream - Heavy whipping cream or full fat sour cream. I like to use a combination of both. Substitute buttermilk or plain yogurt if preferred. 

Jiffy Corn Muffin Mix Add-Ins 

If you would like a savory or sweet muffins try these extra flavor options. 

• Brown Sugar
• Honey
• Maple Syrup
• Fresh or Jarred Jalapeño Peppers
• Canned Green Chiles 
• Sun Dried Tomatoes
• Pimentos 
• Olives 
• Fresh or Dried Herbs - Green Onions, Chives, Thyme, Dill or Parsley. 
• Spice and Blends - Garlic and Onion Powder, Cajun or Old Bay.  
• Bacon or Sausage - Fully Cooked. 
• Canned or Frozen Whole Sweet Corn 
• Canned Cream Style Corn
• Jams and Jelly
• Fresh, Frozen or Dried Fruit - Cherries, Blueberries or Cranberries.
• Canned Fruit Fillings 
• Extracts- Vanilla, Almond or Lemon. 
• Cheese - Cheddar, Colby, American, Mozzarella, or Parmesan 

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

Don’t forget togrease the muffin pan well or use cupcake liners. 

Fill the muffin pan wells or liners about ⅔ way with the batter. 

If you prefer not to use a jiffy corn muffin mix, useany 8oz cornbread mix of choice.

Don’t over mixthe batter, mix until combined for tender and fluffy results. 

The mix can be lumpy when poured from the box. I like to sift it or use a whisk to break up most of the clumps. 

If you have the time after mixing the batter let it rest for 15-20 minutes. This allows the cornmeal to absorb the liquid and soften up.

Make Ahead and Leftovers

This recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or placed in freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. 

They can be easily reheated individually in the microwave or oven.

Step By Step Instructions and Photos 

1. Grab the ingredients and prep them.
2. Preheat oven to 375°F.

3. Grease or line the muffin or cupcake pan.

4. Place the jiffy cornbread mix into a sieve or strainer.

5. Sift to remove any lumps for a smooth batter. Set aside.

6. To a small mixing bowl add sour cream, heavy cream, egg and melted butter or oil.

7. Mix the wet ingredients well.

8. Add wet mixture into the sifted jiffy mix. Using a rubber spatula mix until combined. Try not to overmix the batter.

9. If you have the time after mixing the batter let it rest for 15-20 minutes.

10. Portion the batter into the muffin wells about ⅔ way with a spoon or portion scoop. Place into the oven.

11. Bake for 18-20 minutes or until golden brown.

12. Remove from the oven and brush with butter if preferred.

13. Let the corn muffins fully cool and carefully remove them from the muffin pan. Serve with extra butter and honey. Enjoy.