Jiffy Jalapeno Corn Muffins
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If you’re craving a quick and spicy side, this Jiffy Jalapeno Corn Muffin recipe is just what you need! Made with a box of Jiffy mix and jalapenos, these muffins bring the perfect blend of sweet and heat. Whether you’re pairing them with a hearty chili or enjoying them as a snack, they’re simple to make and packed with flavor.
Be sure to check out more of my side dish recipes! You can never go wrong with a classic cornbread recipe with a little cinnamon honey butter!
Why You’ll Love this Recipe
- Easy side dish for any time of year – perfect for BBQs, chili nights, or holiday gatherings.
- Customizable – add cheese, scallions, creamed corn, green chilies, or whatever you like to make it your own!
- Only 5 ingredients – quick, simple, and made with pantry staples.
You guys, these Jiffy jalapeno cornbread muffins are an absolute lifesaver when you need something quick and delicious. They are only five ingredients—yes, five! You toss everything together, pop them in the oven, and boom—fresh, fluffy corn muffins with just the right amount of spicy jalapeno kick. Whether you’re making these as a side for dinner or sneaking one as a snack, they come together in no time and taste amazing.
The best part? That perfect blend of sweet and spicy. The jalapenos add a little heat, but the sweetness of the corn muffin mix balances it out so beautifully. Plus, if you’re feeling fancy, you can throw in some cheese, green chilies, or whatever’s in the fridge. Trust me, once you try these, they’ll be your go-to side dish for everything!
Ingredients for Jalapeno Cornbread with Jiffy Mix
To whip up these delicious Jiffy jalapeno cornbread, you only need five simple ingredients that come together in a snap. Here’s a quick breakdown, along with a few tips to make sure your muffins turn out perfect every time:
- Jiffy Corn Muffin Mix: This classic box mix is the star of the show. It’s sweet, fluffy, and ready to go—no need to measure out flour or cornmeal!
- Egg: Adds structure and helps the muffins rise beautifully. Make sure it’s room temperature for best results.
- Milk: Keeps the muffins nice and moist. I usually go for whole milk, but any kind will do in a pinch!
- Cheese: You can’t go wrong with some shredded cheddar or Monterey Jack. It melts into the muffins and adds a little extra flavor and texture.
- Pickled Jalapenos: These give just the right amount of heat without being too overpowering. Plus, since they’re pickled, they add a bit of tang that balances out the sweetness.
Variations and Substitutions
Looking to mix things up with your Jiffy mix jalapeno cornbread? Here are some fun variations and easy substitutions to make this recipe your own:
- Buttermilk instead of regular milk: Absolutely! Subbing in buttermilk will give the muffins a little extra tang and make them even more tender. Just swap it in for the same amount of milk.
- Different cheeses: While cheddar is a classic choice, you can switch things up with pepper jack for more heat, or go for a mild cheese like mozzarella if you want a more subtle flavor.
- Add-ins like scallions, spices, and more: Feel free to toss in some chopped scallions for a fresh bite, or sprinkle in spices like cumin or smoked paprika to boost the flavor. You can even throw in a dash of garlic powder if you’re feeling adventurous!
- Canned creamed corn: Want extra moisture and a touch more sweetness? Fold in some canned creamed corn—about ½ cup will do. It’ll add a slightly richer texture and more corn flavor.
These variations make it easy to customize the muffins to your taste and switch things up depending on what you have on hand!
How to make Jiffy Jalapeno Corn Muffins
This jalapeno cornbread is the perfect mix of sweet and spicy, and they’re ready in no time! Plus, they’re super customizable, so you can make them your own with a few simple add-ins!
- Preheat: Set oven to 400°F and line a muffin pan with six liners.
- Mix: In a bowl, combine Jiffy mix, egg, and milk. Stir until just combined.
- Add: Fold in the shredded cheese and jalapenos.
- Bake: Divide the batter between liners and bake for 15 minutes, or until a toothpick comes out clean. Don’t overbake!
Storage and Freezing Instructions
To store, let the muffins cool completely, then place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, store them in the fridge for up to a week.
For freezing, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 3 months.
When you’re ready to enjoy them, just let them thaw at room temperature or pop them in the microwave for 20-30 seconds to warm them up!
Expert Tips:
Don’t overmix: When combining the Jiffy mix, egg, and milk, stir just until combined. Overmixing can make your muffins dense instead of light and fluffy.
Room temperature ingredients: Make sure your egg and milk are at room temperature for a smoother batter and better rise.
Cheese choice matters: Use a cheese that melts well, like cheddar or Monterey Jack, for a gooey texture. For extra flavor, try a sharp cheddar or spicy pepper jack!
Adjust the heat: Control the spice level by adding more or fewer jalapenos. If you prefer a milder version, remove the seeds or use pickled jalapenos for a tangy twist.
Check for doneness: Start checking your muffins around the 13-minute mark. Insert a toothpick in the center; if it comes out clean, they’re done. Overbaking can lead to dry muffins, so keep an eye on them!
What to Serve with Jiffy Jalapeno Cornbread Muffins
These Jiffy Jalapeno Corn Muffins pair perfectly with all your favorite comfort foods. Here are a few delicious options to serve them with:
- Slow Cooker Chicken Enchilada Chili: The spicy, savory flavors of this chili are a match made in heaven with the sweet heat of the muffins.
- Classic Chili: A tried-and-true pairing, these muffins add the perfect balance of sweetness to a hearty bowl of chili.
- Broccoli Cheese Soup: The muffins bring a touch of spice that complements the creamy richness of this soup.
- Beef Stew: Dunk these muffins into a bowl of slow-cooked beef stew for a satisfying, cozy meal.
- Garlic Butter: Spread some homemade garlic butter on the muffins for an extra burst of flavor!
These muffins are versatile and work beautifully with any warm, comforting dish.
Recipe FAQ’s
If your muffins are crumbly and fall apart, it could be because there’s not enough moisture in the batter. Try adding an extra egg, a little more milk, or even a spoonful of sour cream or yogurt to help bind the muffins and make them more tender.
Yes, you can substitute milk in Jiffy corn muffin mix. Water can also work, but milk adds more richness and flavor. If you’re looking for a creamier texture, you can use buttermilk or even plant-based milk like almond or oat milk.
Yes, Jiffy cornbread does rise during baking! The baking powder in the mix helps the muffins rise and become fluffy. Just make sure not to overmix the batter, as that can affect the rise.
Cornbread and corn muffins are essentially the same, with the main difference being the shape and serving style. Cornbread is typically baked in a skillet or pan and cut into squares, while corn muffins are baked in individual portions using a muffin tin. The texture and flavor are usually the same.
More Easy Side Dish Recipes
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Jiffy Jalapeno Corn Muffins
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- 3/4 cup cheddar (shredded)
- 2 tablespoons pickled jalapenos (chopped)
Instructions
- Start by preheating your oven to 400°F. While it’s heating, line a muffin pan with six paper liners to prevent sticking and make cleanup easier. If you don’t have liners, lightly grease the muffin pan instead.
- In a medium-sized mixing bowl, combine the Jiffy corn muffin mix, egg, and milk. Stir gently with a spoon or whisk until the mixture is smooth and free of large lumps. Be careful not to overmix, as this can make the muffins tough.
- Fold in the shredded cheese and chopped pickled jalapenos, ensuring they are evenly distributed throughout the batter. If you like more or less spice, adjust the jalapeno amount to your taste.
- Use a spoon or small scoop to divide the batter evenly between the six muffin liners. Each liner should be about two-thirds full.
- Place the muffin pan in the preheated oven and bake for about 15 minutes. The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean.
- Be sure to keep an eye on them toward the end to avoid overbaking, as this can dry them out.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
