Copycat Jiffy Cornbread Muffins
Copycat Jiffy Cornbread Muffins
Ingredients
For the Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
For the Wet Ingredients
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2/3 cup buttermilk
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
⏱️ 2 min•🌡️ 400
- 2
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well distributed.
⏱️ 3 min
- 3
In a separate small bowl, whisk together the melted butter, eggs, and buttermilk until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min
- 6
Bake for 15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 400
- 7
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Jiffy Cornbread Muffins
For the Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
For the Wet Ingredients
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2/3 cup buttermilk
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
⏱️ 2 min•🌡️ 400 - 2
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well distributed.
⏱️ 3 min - 3
In a separate small bowl, whisk together the melted butter, eggs, and buttermilk until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min - 6
Bake for 15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 400 - 7
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min