20 Delicious Jiffy Corn Muffin Mix Recipes Sweet Treats

Who knew a box of Jiffy Corn Muffin Mix could unlock a world of sweet possibilities? Whether you’re whipping up a quick breakfast, craving a cozy dessert, or looking for the perfect potluck contribution, these 20 delicious recipes are about to make your life a whole lot yummier. From classic comforts to creative twists, get ready to transform that humble mix into something extraordinary. Let’s bake some memories!

Honey Butter Jiffy Corn Muffins

Viral on every brunch table, these Honey Butter Jiffy Corn Muffins **steal the show** with their golden tops and melt-in-your-mouth centers. **Whip them up** in minutes for a sweet, buttery bite that pairs perfectly with any meal.

Ingredients

• 1 box Jiffy corn muffin mix (the classic yellow box)
• 1/3 cup whole milk (creamy and cold)
• 1 large egg (farm-fresh, room temperature)
• 1/4 cup honey (raw and golden)
• 4 tbsp unsalted butter (melted, slightly cooled)
• 1 tbsp granulated sugar (for a sparkly top)

Instructions

1. **Preheat** your oven to 400°F (200°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, **combine** the Jiffy corn muffin mix, whole milk, and egg. Stir until just mixed—don’t overdo it!
3. **Fold in** the honey and melted butter gently, keeping the batter slightly lumpy for tender muffins.
4. **Divide** the batter evenly among the muffin cups, filling each about 2/3 full.
5. **Sprinkle** a pinch of granulated sugar on top of each muffin for a crispy, sweet crust.
6. **Bake** for 15-18 minutes, or until the tops are golden and a toothpick comes out clean.
7. **Cool** in the pan for 5 minutes, then transfer to a wire rack. Serve warm for the best experience.

Rich with honey and butter, these muffins **offer a crumbly yet moist texture** that’s irresistible. **Try them** split and toasted with a smear of extra butter for breakfast, or alongside a bowl of chili for dinner.

Maple Glazed Jiffy Cornbread

Just when you thought cornbread couldn’t get any better, this Maple Glazed Jiffy Cornbread swoops in. Sweet, sticky, and utterly irresistible—it’s the side dish that steals the show.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan with butter or cooking spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, and farm-fresh egg until just combined—don’t overmix for a tender crumb.
3. Pour the batter into the prepared pan, smoothing the top with a spatula.
4. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
5. While the cornbread bakes, combine the pure maple syrup, melted unsalted butter, and sea salt in a small saucepan over low heat. Stir until the mixture is smooth and slightly thickened, about 3 minutes.
6. As soon as the cornbread comes out of the oven, poke holes all over the top with a toothpick and pour the maple glaze evenly over it.
7. Let the cornbread sit for 5 minutes to absorb the glaze before slicing and serving.

Buttery edges meet a moist, fluffy center, all drenched in that glossy maple goodness. Serve it warm with a dollop of whipped cream or alongside your favorite BBQ for a match made in heaven.

Sweet Vanilla Jiffy Corn Muffins

Elevate your snack game with these Sweet Vanilla Jiffy Corn Muffins—soft, fluffy, and just the right amount of sweet. Perfect for breakfast or as a side, they’re a breeze to whip up with pantry staples.

Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1 tbsp rich, melted unsalted butter
• 1 tsp pure vanilla extract
• 2 tbsp granulated sugar

Instructions

1. Preheat your oven to 400°F (204°C) and grease a 6-cup muffin tin or line with paper liners.
2. In a large mixing bowl, combine the Jiffy Corn Muffin Mix, milk, egg, melted butter, vanilla extract, and sugar. Stir until just combined; avoid overmixing to keep the muffins tender.
3. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full for the perfect rise.
4. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
5. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Crave-worthy with a moist crumb and a hint of vanilla, these muffins pair wonderfully with a dollop of honey butter or your morning coffee. For a twist, try adding a handful of blueberries to the batter before baking.

Cinnamon Sugar Jiffy Cornbread

Unlock the secret to the most irresistible side with this Cinnamon Sugar Jiffy Cornbread—moist, fluffy, and just the right amount of sweet.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and grease an 8-inch baking pan with olive oil.
2. In a large bowl, whisk together the Jiffy mix, milk, and egg until just combined—don’t overmix for the fluffiest texture.
3. Pour the batter into the greased pan and smooth the top with a spatula.
4. Bake for 15-18 minutes, or until the edges are golden and a toothpick comes out clean.
5. While the cornbread bakes, mix the sugar and cinnamon in a small bowl.
6. Right after removing the cornbread from the oven, brush the top with melted butter and sprinkle generously with the cinnamon sugar mixture.
7. Let it cool for 5 minutes before slicing to allow the flavors to meld perfectly.

Flaky on the outside, tender on the inside, this cornbread is a dream. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an unexpected dessert twist.

Blueberry Jiffy Corn Muffins

Make your morning unforgettable with these Blueberry Jiffy Corn Muffins—bursting with juicy berries and a golden, buttery crust.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1 cup fresh blueberries, washed and dried
• 2 tbsp melted unsalted butter
• 1 tbsp granulated sugar for sprinkling

Instructions

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the Jiffy corn muffin mix, whole milk, and farm-fresh egg until just mixed—avoid overmixing for tender muffins.
3. Gently fold in the fresh blueberries to distribute evenly throughout the batter.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
5. Drizzle the melted unsalted butter over the tops of the muffins for a golden finish.
6. Sprinkle each muffin with a pinch of granulated sugar for a subtle crunch.
7. Bake for 15-18 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Ready to dive in? These muffins boast a moist, fluffy interior with pops of sweet blueberries and a crispy, buttery top. Serve warm with a dollop of honey butter for an extra indulgent treat.

Chocolate Chip Jiffy Cornbread

Just when you thought cornbread couldn’t get any better, we’re tossing in chocolate chips for a sweet surprise. This twist on a classic is your next obsession—easy, indulgent, and irresistibly moist.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/2 cup semi-sweet chocolate chips, melty and rich
• 2 tbsp unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, and farm-fresh egg until just combined—don’t overmix for tender cornbread.
3. Fold in the semi-sweet chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
4. Pour the melted unsalted butter into the batter and stir lightly to incorporate, adding a layer of richness.
5. Transfer the batter to the prepared pan, spreading it evenly with a spatula for uniform baking.
6. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean—watch closely to avoid overbaking.
7. Let the cornbread cool in the pan for 5 minutes before slicing, allowing it to set perfectly.

Out of the oven, this cornbread boasts a crispy edge with a soft, cakey center, punctuated by gooey chocolate chips. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra decadent treat.

Pumpkin Spice Jiffy Corn Muffins

Yearning for a cozy, spice-kissed bite? These Pumpkin Spice Jiffy Corn Muffins blend sweet, savory, and spice in every forkful—perfect for your next brunch or bake sale.

Ingredients

• 1 box Jiffy Corn Muffin Mix (the classic, golden-yellow box)
• 1 large farm-fresh egg (room temperature for best blend)
• 1/3 cup whole milk (creamy and rich)
• 1/2 cup canned pumpkin puree (smooth and velvety)
• 1 tsp pumpkin pie spice (warm and aromatic)
• 2 tbsp melted unsalted butter (golden and nutty)

Instructions

1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly with butter.
2. In a large mixing bowl, whisk the Jiffy Corn Muffin Mix and pumpkin pie spice together to combine.
3. In a separate bowl, beat the egg lightly, then stir in the milk, pumpkin puree, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix to keep muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these muffins boast a moist crumb with a crisp edge, swirling with autumnal spices. Serve warm with a dollop of whipped honey butter for an extra indulgent twist.

Apple Cinnamon Jiffy Cornbread

Hit the sweet spot between cozy and craveable with this twist on classic cornbread. **Apple Cinnamon Jiffy Cornbread** blends juicy chunks of apple with warm cinnamon for a dessert-like treat that’s impossibly easy.

Ingredients

• 1 box Jiffy corn muffin mix (use the 8.5 oz size for perfect proportions)
• 1 large farm-fresh egg (for richness and lift)
• 1/3 cup whole milk (creamy and lush)
• 1 cup finely diced Honeycrisp apples (crisp, sweet, and tart)
• 1 tsp ground cinnamon (warm and aromatic)
• 2 tbsp melted unsalted butter (golden and nutty)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined—don’t overmix for tender cornbread.
3. Fold in the diced apples and cinnamon gently, ensuring even distribution without crushing the fruit.
4. Pour the batter into the prepared pan and drizzle the melted butter over the top for a golden crust.
5. Bake for 18-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Let cool for 5 minutes in the pan, then slice and serve warm. Tip: For extra flair, dust with powdered sugar or drizzle with caramel.

This cornbread is **moist with juicy apple bits** and **perfumed with cinnamon**. Try it toasted with a smear of cream cheese for breakfast or alongside a scoop of vanilla ice cream for dessert.

Banana Nut Jiffy Corn Muffins

Nailing the perfect breakfast or snack just got easier with these Banana Nut Jiffy Corn Muffins. Packed with flavor and ready in a flash, they’re your new go-to.

Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1 ripe banana, mashed to creamy perfection
• 1/3 cup whole milk, creamy and cold
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup chopped walnuts, toasted to golden crunch
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp honey, pure and golden

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, combine the Jiffy Corn Muffin Mix, mashed banana, whole milk, and beaten egg. Stir until just mixed; overmixing leads to tough muffins.
3. Fold in the toasted walnuts and drizzle in the melted butter, mixing gently to distribute evenly.
4. Spoon the batter into the prepared muffin tin, filling each cup 2/3 full to allow for rising.
5. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
6. While still warm, brush the tops with honey for a glossy, sweet finish.

Fresh out of the oven, these muffins boast a moist crumb, nutty crunch, and a hint of banana sweetness. Serve them warm with a dollop of butter or alongside your morning coffee for a comforting treat.

Caramel Drizzle Jiffy Cornbread

Y’all, this Caramel Drizzle Jiffy Cornbread is the sweet, buttery bite you didn’t know you needed. Perfectly moist with a crispy edge, it’s a game-changer for any meal.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup rich caramel sauce, plus extra for drizzling
• 1 tbsp granulated sugar, for a subtle sweetness

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with butter or non-stick spray.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, whole milk, and farm-fresh egg. Stir until just combined—overmixing leads to tough cornbread.
3. Pour in the melted unsalted butter and stir gently to incorporate, creating a rich, smooth batter.
4. Transfer the batter to the prepared baking pan, spreading it evenly with a spatula for uniform thickness.
5. Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
6. While still warm, drizzle the rich caramel sauce over the top, allowing it to seep into the cornbread for extra moisture and flavor.
7. Sprinkle the granulated sugar lightly over the caramel drizzle for a subtle crunch and added sweetness.
8. Let the cornbread cool for 5 minutes before slicing to ensure clean cuts and perfect servings.

Get ready to savor every bite of this Caramel Drizzle Jiffy Cornbread—its melt-in-your-mouth texture and buttery caramel flavor make it irresistible. Serve it warm with a scoop of vanilla ice cream for an indulgent dessert twist.

Lemon Glazed Jiffy Corn Muffins

Viral doesn’t even begin to cover it—these Lemon Glazed Jiffy Corn Muffins are the tangy, sweet bite you didn’t know you needed. Perfect for brunch or a snack, they’re ridiculously easy and outrageously good.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup creamy whole milk
• 1 large farm-fresh egg
• 1 tbsp vibrant lemon zest
• 1/2 cup powdered sugar, sifted
• 1 tbsp fresh lemon juice, squeezed from ripe lemons

Instructions

1. Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, and egg until just combined—don’t overmix to keep the muffins tender.
3. Fold in the vibrant lemon zest for a bright flavor boost.
4. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
5. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
6. While the muffins cool slightly, whisk together the sifted powdered sugar and fresh lemon juice until smooth for the glaze.
7. Drizzle the lemon glaze over the warm muffins, letting it soak in for maximum flavor.

The glaze sets into a sweet, crackly shell, while the muffin stays moist and fluffy. Serve these with a dollop of whipped cream for an extra indulgent twist.

Raspberry Swirl Jiffy Cornbread

Raspberries burst into this classic cornbread, swirling their tangy sweetness into every buttery bite. Transform your Jiffy mix into a showstopper with just a few twists.

Ingredients

• 1 box Jiffy cornbread mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/2 cup fresh raspberries, mashed
• 2 tbsp granulated sugar
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and grease an 8-inch baking pan with the melted unsalted butter.
2. In a medium bowl, whisk together the Jiffy cornbread mix, whole milk, and farm-fresh egg until just combined. Tip: Don’t overmix to keep the cornbread tender.
3. In a small bowl, mash the fresh raspberries with granulated sugar until juicy and slightly chunky.
4. Pour half of the cornbread batter into the prepared pan, then dollop half of the raspberry mixture on top. Swirl gently with a knife. Repeat with the remaining batter and raspberry mixture. Tip: Use a toothpick for finer swirls.
5. Bake for 18-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Check at 18 minutes to prevent overbaking.

Cool slightly before slicing. The cornbread is moist with pockets of jammy raspberry, perfect warm with a scoop of vanilla ice cream or a drizzle of honey for breakfast.

Peach Cobbler Jiffy Corn Muffins

Craving a twist on classic comfort? These Peach Cobbler Jiffy Corn Muffins mash up sweet, juicy peaches with the hearty crunch of cornbread—bake them in 30 flat.

Ingredients

• 1 cup Jiffy corn muffin mix
• 1/2 cup granulated sugar
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup ripe peaches, diced into small chunks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the Jiffy corn muffin mix, granulated sugar, ground cinnamon, and sea salt.
3. In another bowl, beat the farm-fresh egg, then mix in the whole milk, melted unsalted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
5. Gently fold in the diced ripe peaches, distributing evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Relish in the muffins’ moist crumb and bursts of peach sweetness, perfect with a dollop of whipped cream or a drizzle of honey for an extra indulgent touch.

Strawberry Shortcake Jiffy Cornbread

Dig into this twist on a classic where sweet meets savory in the most unexpected way. Strawberry Shortcake Jiffy Cornbread is your next obsession—easy, quirky, and downright delicious.

Ingredients

• 1 box Jiffy cornbread mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1/2 cup heavy cream, whipped to stiff peaks
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch baking pan with melted butter.
2. In a large bowl, whisk together the Jiffy cornbread mix, whole milk, and farm-fresh egg until just combined. Tip: Don’t overmix to keep the cornbread tender.
3. Gently fold in the diced strawberries and granulated sugar into the batter. Tip: Coating strawberries in sugar before adding enhances their sweetness.
4. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
5. Let the cornbread cool for 10 minutes, then serve warm with a dollop of whipped heavy cream on top.

Zesty and moist, this cornbread pairs the rustic charm of Jiffy with the juicy burst of strawberries. Serve it at brunch with a drizzle of honey or as a dessert with extra whipped cream for a decadent touch.

Cherry Almond Jiffy Corn Muffins

Viral-worthy and utterly delicious, these Cherry Almond Jiffy Corn Muffins blend sweet and nutty flavors into a bite-sized treat. Perfect for breakfast or a snack, they’re a breeze to whip up with Jiffy mix as the base.

Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/2 cup dried cherries, plump and juicy
• 1/4 cup sliced almonds, toasted to golden perfection
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure almond extract for a fragrant punch

Instructions

1. Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the Jiffy Corn Muffin Mix, milk, and egg until just combined. Tip: Overmixing leads to dense muffins.
3. Fold in the dried cherries and sliced almonds gently to distribute evenly throughout the batter.
4. Stir in the melted butter and almond extract until the batter is smooth and homogenous.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform muffins.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Bursting with chewy cherries and crunchy almonds, these muffins offer a delightful contrast in textures. Serve them warm with a dollop of honey butter for an extra indulgent twist.

Coconut Lime Jiffy Cornbread

Make your taste buds dance with this zesty twist on classic cornbread. Coconut Lime Jiffy Cornbread blends tropical vibes and homestyle comfort in every bite.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup creamy coconut milk
• 1 large farm-fresh egg
• 1 tbsp freshly squeezed lime juice
• 1 tsp finely grated lime zest
• 2 tbsp melted unsalted butter
• 1/4 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with butter or cooking spray.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, creamy coconut milk, and the large farm-fresh egg. Stir until just combined; avoid overmixing to keep the texture light.
3. Fold in the freshly squeezed lime juice, finely grated lime zest, and melted unsalted butter into the batter for a moist and flavorful base.
4. Gently mix in the sweetened shredded coconut, distributing it evenly throughout the batter for a subtle crunch and sweetness.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
6. Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 5 minutes before slicing to allow it to set properly.

Crunchy on the outside, tender on the inside, this cornbread packs a punch of tropical flavor. Serve it warm with a drizzle of honey or alongside a spicy chili for a sweet and savory contrast.

Pineapple Upside Down Jiffy Corn Muffins

Just when you thought Jiffy corn muffins couldn’t get any better, we flipped the script—literally. These Pineapple Upside Down Jiffy Corn Muffins are a sweet, tangy, buttery dream, with a caramelized pineapple topping that’ll have you reaching for seconds.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 can (8 oz) pineapple rings in juice, drained
• 6 maraschino cherries, halved

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 6-cup muffin tin with non-stick spray.
2. In a medium bowl, whisk together the Jiffy corn muffin mix, whole milk, and farm-fresh egg until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Divide the melted unsalted butter evenly among the muffin cups. Sprinkle the light brown sugar over the butter.
4. Place a pineapple ring in each cup, pressing down gently. Add a halved maraschino cherry to the center of each pineapple ring.
5. Spoon the corn muffin batter over the pineapple and cherries, filling each cup about 2/3 full. Tip: Use a small ice cream scoop for even distribution.
6. Bake for 15-18 minutes, or until the muffins are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then invert onto a serving plate. Serve warm.

Fluffy, moist corn muffins meet the caramelized crunch of pineapple and brown sugar in every bite. Serve these upside-down delights with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Orange Cranberry Jiffy Cornbread

Rush to mix up this zesty twist on classic cornbread that’s bursting with tangy cranberries and a hint of orange. Perfect for brunch or as a sweet side, it’s a foolproof crowd-pleaser.

Ingredients

• 1 cup Jiffy corn muffin mix
• 1 large farm-fresh egg
• 1/3 cup whole milk
• 1/2 cup dried cranberries, plump and juicy
• 1 tbsp orange zest, freshly grated
• 2 tbsp unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined—don’t overmix for tender cornbread.
3. Fold in the dried cranberries and orange zest gently to distribute evenly throughout the batter.
4. Pour the melted butter into the batter and stir lightly to incorporate, adding a rich flavor and moist texture.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 5 minutes before slicing to allow it to set properly.

Unleash this cornbread’s vibrant flavors by serving it warm with a dollop of honey butter. The crumb is delightfully moist, with pops of cranberry and a citrusy aroma that’s irresistible.

Peanut Butter Cup Jiffy Corn Muffins

Kickstart your baking adventure with these Peanut Butter Cup Jiffy Corn Muffins—where sweet meets savory in a bite-sized delight.

Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1/3 cup creamy peanut butter
• 1/4 cup mini chocolate chips
• 1 large farm-fresh egg
• 1/3 cup whole milk
• 12 mini peanut butter cups, unwrapped

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the Jiffy Corn Muffin Mix, peanut butter, chocolate chips, egg, and milk until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Scoop the batter into the prepared muffin tin, filling each liner halfway. Tip: Use an ice cream scoop for even portions.
4. Press one mini peanut butter cup into the center of each muffin, then cover with more batter until the cups are three-quarters full.
5. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Rotate the tin halfway for even baking.

Serve these muffins warm for a gooey center that contrasts beautifully with the crumbly cornbread exterior. Perfect for breakfast or as a sweet snack, they’re sure to disappear fast.

S’mores Jiffy Cornbread

Kick your cornbread game up a notch with this insanely delicious S’mores Jiffy Cornbread. It’s the perfect mashup of classic campfire flavors and Southern comfort, ready in under an hour.

Ingredients

• 1 box Jiffy cornbread mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp melted unsalted butter

Instructions

1. Preheat your oven to 400°F and grease an 8-inch baking pan with butter.
2. In a large bowl, whisk together the Jiffy cornbread mix, milk, and egg until just combined. Tip: Don’t overmix to keep the cornbread tender.
3. Fold in the mini marshmallows, crushed graham crackers, and chocolate chips gently into the batter.
4. Pour the batter into the prepared pan and drizzle the melted butter on top for a golden crust.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
6. Let the cornbread cool for 5 minutes before slicing. Tip: Serve warm for the best melted chocolate and marshmallow experience.

Serve this gooey, chocolatey masterpiece with a scoop of vanilla ice cream for an extra indulgent treat. The contrast of the crispy edges and soft center is downright addictive.

Conclusion

We hope this roundup of 20 delicious Jiffy Corn Muffin Mix recipes inspires your next sweet treat! From classic favorites to creative twists, there’s something for every home cook to enjoy. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the joy of baking. Happy cooking!