Skip the pricey little box and keep this copycat Jiffy corn muffin mix in the pantry instead. One batch makes enough dry mix for about 6 tender, lightly sweet corn muffins with that familiar soft crumb and golden top.
This version works as a make-ahead jar mix, so when dinner needs a fast side, you only add the milk and egg, stir, and bake. It pairs especially well with chili, soups, and stew, and the batter also makes a smart base for mix-ins like cheddar, corn kernels, or diced jalapeño.
Ingredients for Homemade Jiffy Corn Muffin Mix
For the dry mix, you will need all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. To bake the muffins, add vegetable oil, milk, and one egg.
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/3 cup milk
- 1 egg
If you like keeping homemade baking mixes on hand, this one fits neatly in a pint jar. It sits right alongside Copycat Jiffy Cornbread Mix and turns into a quick side dish without much fuss.
How to Make Homemade Copycat Jiffy Cornbread Muffins from Scratch
Mix the dry ingredients first, then work in the oil until the mixture looks evenly moistened and no oily clumps remain. When you are ready to bake, add the egg and milk, stir lightly, and let the batter rest before it goes into the oven.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
- Preheat the oven to 400°F.
- In a small bowl, combine 1 batch of the mix with the egg, milk, and vegetable oil stirring just until blended.
- Let the batter rest for about 15 minutes so the cornmeal can hydrate.
- Lightly butter a 6-cup muffin tin or line it with paper liners.
- Divide the batter evenly among the muffin cups.
- Bake for about 15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then serve warm.
Do not overmix the batter. Baking powder starts working when it meets liquid and again in the oven, which is why gentle stirring gives you a softer crumb and better rise. King Arthur Baking explains that double-acting baking powder reacts in two stages, making quick breads and muffins especially sensitive to overmixing and delays once the batter is mixed in this baking powder guide.
Tips for Best Muffins
Rest the batter. That 15-minute pause gives the cornmeal time to soften, which improves texture and keeps the crumb from feeling gritty.
Butter the pan if you want deeper color. Butter helps the edges brown a little more and adds a richer flavor than paper liners alone.
Fill cups evenly. A level fill helps all 6 muffins bake at the same rate, so you do not get one pale muffin and one overbaked brick.
Watch the clock at the 13-minute mark. Ovens vary. Pull the muffins as soon as the centers test done so they stay moist.
Easy Variations
This basic mix is useful because it bends easily without turning into kitchen roulette.
- Cheddar corn muffins: Fold in 1/2 cup shredded cheddar before baking.
- Sweet corn muffins: Add 1/2 cup drained corn kernels for more texture.
- Spicy version: Stir in 1 to 2 tablespoons finely diced jalapeño.
- Honey finish: Brush warm muffins with a little melted butter and honey.
- Meal idea: Use the baked muffins as the side for Corn Dog Muffins night leftovers or serve them with a pot of soup.
Storage and Shelf Life
Dry mix: Store the prepared dry mix in an airtight jar or container in a cool, dry cupboard for up to 6 months for best quality. That is a conservative estimate based on the shortest practical life of the blended ingredients once opened, especially baking powder. Utah State University Extension notes that opened baking powder keeps best for about 6 months, while cornmeal stored cool and dry keeps about 1 year, so the leavener is the limiting factor here.
Baked muffins at room temperature: Once fully cooled, store them tightly covered for up to 2 days.
Refrigerator: For a more conservative food-safety window, refrigerate baked muffins in an airtight container and use within 3 to 4 days. USDA guidance for leftovers uses that 3 to 4 day window when refrigerated at 40°F or below.
Freezer: Freeze cooled muffins in a freezer-safe bag or container for up to 3 months for best quality. Thaw at room temperature or warm briefly in the microwave.
Make-ahead note: If you store the dry mix in a jar, label it with the date and the wet ingredients needed: 1 egg and 1/3 cup milk.
Serving Suggestions
These muffins shine next to chili, bean soup, chowder, pulled pork, or a simple roast chicken dinner. They also work well with butter and a drizzle of honey for breakfast.
If you want to keep the muffin theme going, try Award Winning Blueberry Muffins for a sweeter bake or use this corn version when supper needs a fast starch that does not come from a cardboard tube.
💸 Budget101® Price Breakdown: Copycat Jiffy Corn Muffin Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
All-purpose flour |
$2.96 |
2/3 C. |
$0.10 |
|
Yellow cornmeal |
$3.16 |
1/2 C. |
$0.08 |
|
Granulated sugar |
$2.98 |
3 T. |
$0.06 |
|
Baking powder |
$1.24 |
1 T. |
$0.06 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
|
Vegetable oil |
$3.36 |
2 T. |
$0.07 |
|
Milk |
$2.52 |
1/3 C. |
$0.05 |
|
Egg |
$1.47 |
1 large |
$0.12 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost (makes 6 servings) |
$0.55 |
👨👩👧👦 Cost Per Serving (~1 Muffin) |
$0.09 |
🏪 Jiffy Corn Muffin Mix |
$0.72 (~$0.12/serving) |
💰 You Save Per Batch |
~$0.17 |
💰 You Save Per Serving |
~$0.03 |
📅 Walmart prices last verified August 14, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb
- Yellow Cornmeal, 5 lb
- Granulated Sugar, 4 lb
- Baking Powder, 8.1 oz
- Plain Salt, 26 oz
- Vegetable Oil, 48 fl oz
- Whole Milk, 1 Gallon
- Large Eggs, 12 count
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Copycat Jiffy Corn Muffin Mix
Yes. Pack the dry ingredients in an airtight pint jar or other sealed container and keep it in a cool, dry cupboard. For best rise, use it within 6 months because baking powder loses strength faster than the flour or cornmeal. Label the jar with the date plus the wet add-ins: 1 egg, 1/3 cup milk, and 2 tablespoons oil if you prefer adding the oil later instead of storing it in the mix.
A 15-minute rest gives the cornmeal time to absorb liquid, which softens the grain and improves the final crumb. Without that short rest, the muffins can taste slightly gritty. The batter also thickens a bit, which helps it bake up with a more even dome.
You can, but the muffins will lose some richness, color, and tenderness. Milk adds protein and a little sugar, which helps browning. If you need a substitute, use the same amount of water in a pinch, or swap in 1/3 cup buttermilk, evaporated milk diluted 1:1 with water, or an unsweetened plain dairy-free milk for a closer texture.
Yes. Use the same 2-tablespoon amount. Neutral oils like canola or vegetable oil keep the classic texture, while melted butter adds better flavor but a slightly firmer crumb once cooled. If you use coconut oil, make sure the milk and egg are not cold or the oil can seize into little solid bits.
Stir only until the flour disappears. Overmixing develops gluten in the flour, which makes quick breads chewy instead of tender. A few tiny lumps in the batter are fine. Also bake just until a toothpick comes out clean, because overbaking dries the crumb and makes the edges hard.
Yes. Double every ingredient exactly and bake in two 6-cup muffin pans or one standard 12-cup pan. Keep the oven at 400°F and start checking around 15 minutes. If your oven is crowded or runs cool, the doubled batch may need 1 to 3 extra minutes.
Good add-ins include 1/2 cup shredded cheddar, 1/2 cup corn kernels, 2 tablespoons diced jalapeño, or 1 to 2 tablespoons honey. Try to keep total add-ins around 1/2 cup so the batter still rises properly and does not turn heavy in the center.
Cool them completely first, then store them covered at room temperature for up to 2 days or refrigerate for 3 to 4 days. For longer storage, freeze them up to 3 months. Reheat one muffin for about 10 to 15 seconds in the microwave or warm several in a 300°F oven until heated through.
Test 1 teaspoon baking powder in 1/3 cup warm water. If it bubbles right away, it still has enough lift for baking. If not, replace it. That matters here because this recipe uses a full tablespoon, so weak baking powder leads to flat, dense muffins instead of a light rise.
They are best with hearty meals that need a fast bread on the side, such as chili, taco soup, beef stew, ham and beans, or barbecue. For breakfast, split one warm muffin and serve it with butter and honey or fruit preserves. The mild sweetness also balances spicy mains nicely.
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🖨️ Print-Friendly Copycat Jiffy Corn Muffin Mix
Copycat Jiffy Corn Muffin Mix
Ingredients
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- ⅓ cup milk
- 1 large egg
Equipment
Instructions
- Preheat the oven to 400°F.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl.2/3 cup all-purpose flour1/2 cup yellow cornmeal3 tablespoons granulated sugar1 tablespoon baking powder1/4 teaspoon salt
- In a small bowl, combine the mix with the egg and milk and vegetable, stirring lightly just until blended.2 tablespoons vegetable oil1/3 cup milk1 large egg
- Mix the liquid into the flour/cornmeal mixture until it is fully incorporated and no lumps remain.
- Let the batter rest for 15 minutes.
- Lightly butter a 6-cup muffin tin or line it with paper liners.
- Divide the batter evenly among the muffin cups.
- Bake for about 15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool briefly and serve warm.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
