Best Corn Muffin Recipes

JIFFY CORN MUFFIN MIX COPYCAT

Steps:

• Combine first 5 ingredients in a bowl, mix well.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• Combine mix with egg and milk, mixing well.
• Fill muffin pan 1/2 full, bake for 15-20 minutes.

CORN MUFFIN PANCAKES

Steps:

• Prepare a skillet with cooking spray and place over medium-high heat.
• Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
• Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

JIFFY CORN MUFFIN MIX COPYCAT USING BISQUICK

Steps:

• Using whisk, mix dry ingredients in mixing bowl.
• Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
• If making corn muffins:.
• Preheat oven to 400-F.
• Stir in milk and egg. Stir until lumps are gone.
• Fill standard muffin cups half full.
• Bake 15-20 minutes or until muffin tops are slightly browned.
• Makes 6 muffins.

CORN MUFFIN HAM & CHEESE

Steps:

• Cut each muffin in half horizontally. In a small bowl, combine the mayonnaise, bacon bits, dill and parsley. Spread over muffin bottoms. Layer with ham, cheese and cucumber. Replace muffin tops.

PERFECT CORN MUFFIN MIX

Steps:

• Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.

CORN MUFFIN CROUTONS

Steps:

• Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
• Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

CORN DOG MUFFIN BITES

Steps:

• Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
• For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
• In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
• (Alternatively, if using cornbread mix, follow the directions on the package.)
• Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
• Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
• Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.

CORN MUFFIN CASSEROLE

Steps:

• In large bowl, combine first four ingredients well.
• Stir in corn muffin mix.
• Pour into 9x13-inch pan.
• Drizzle melted margarine over top and sprinkle with sugar.
• Bake in preheated 350°F oven for 55-60 minutes.

CORN MUFFIN

Steps:

• Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
• In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
• Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
• Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

CORN MUFFIN MIX... A JIFFY MIX COPYCAT

Steps:

• 1. Using a whisk, mix dry ingredients into a bowl. Use above dry ingredient if making recipes calling for a ...box of Jiffy Corn Mix.
• 2. If making corn muffins: Preheat oven to 400F. Stir in milk and eggs..Stir till lumps are gone. Fill standard muffin cups half full. Bake 15 minutes until muffin tops are slightly browned..

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

MUFFIN-CUP CORN DOGS

Steps:

• Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened., Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin., Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.

JIFFY CORN MUFFIN MIX COPYCAT USING BISQUICK

Steps:

• Using whisk, mix dry ingredients in mixing bowl.
• Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
• If making corn muffins:.
• Preheat oven to 400-F.
• Stir in milk and egg. Stir until lumps are gone.
• Fill standard muffin cups half full.
• Bake 15-20 minutes or until muffin tops are slightly browned.
• Makes 6 muffins.

BREAKFAST IN A CORN MUFFIN

Steps:

• Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners.
• In a bowl, whisk eggs well and season with salt and pepper.
• In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins.
• In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk.
• Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.
• Fill muffin cups 2/3 full.
• Bake 15 minutes, or until a toothpick inserted in center comes out clean.
• Let cool in pan 5 minutes before removing.

CORN MUFFIN CHURROS

Steps:

• Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
• Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
• Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

OVEN FRIED CORN MUFFIN CHICKEN

Steps:

• Preheat oven to 425.
• Coat jellyroll pan with cooking spray.
• Pour buttermilk into bowl.
• In separate bowl combine dry muffin mix and next 6 ingredients.
• Dip chicken in buttermilk, then coat with breadcrumb mixture.
• Place on pan and spray chicken with cooking spray.
• Bake 40 to 50 minutes.

HOMEMADE JIFFY CORN MUFFIN MIX

Steps:

• 1. 1 Combine first 5 ingredients in a bowl, mix well.
• 2. 2 Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• 3. 3 If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• 4. 4 To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• 5. 5 OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• 6. 6 Combine mix with egg and milk, mixing well.
• 7. 7 Fill muffin pan 1/2 full, bake for 15-20 minutes.

TURKEY POT PIE WITH CRANBERRY-ORANGE CORN MUFFIN TOPPING

Steps:

• Heat the broiler with the rack in the upper third of the oven.
• Toast the walnuts in a small pan over medium heat until fragrant.
• Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
• Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes.

CORN DOG MUFFIN BITES

Steps:

• Preheat the oven to 425 degrees F. Grease 2 mini muffin pans with cooking spray.
• Mix the cornmeal, flour, baking powder, baking soda and salt together in a bowl. Whisk the buttermilk, honey, oil and eggs together in a separate bowl. Pour the dry mixture into the wet ingredients and thoroughly combine with a whisk.
• Pour 1 tablespoon batter into each prepared mini muffin cup. Lay hot dog slices cut-side down in the center of each batter-filled muffin cup. Top each with an additional tablespoon of batter.
• Bake for 14 minutes, then serve.

FENNEL CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.
• Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.