When it comes to comfort food, nothing beats a warm, freshly baked corn muffin. And if you’re looking for a gluten-free version of those beloved Jiffy cornbread muffins, look no further! I’m excited to share my yellow corn muffin recipe that’s gluten-free and tastes just like the classic Jiffy muffins, but with a homemade twist.
This easy-to-follow recipe requires only six ingredients and can be whipped up in just 30 minutes. Perfect for busy weeknights or lazy weekends, these muffins are versatile enough to serve as a satisfying breakfast, tasty side dish, or even a quick snack on-the-go.
Plus, by making these muffins at home, you get to control all the ingredients that go into them. No preservatives, artificial flavors or chemicals- only simple and wholesome ingredients combined to create an irresistibly delicious treat.
So whether you’re gluten-sensitive or simply looking for a healthier alternative to store-bought corn muffin mixes, this recipe is sure to become your go-to!
Why You’ll Love This Recipe
Looking for a delicious gluten-free version of Jiffy Cornbread Mix? Look no further than these easy, mouth-watering Yellow Corn Muffins! With only six ingredients needed to craft this copycat jiffy cornbread mix recipe, these muffins are the perfect solution to satisfy your cravings. Not only is it gluten-free, but it’s also dairy and egg-free as well.
But what makes these corn muffins special and why should you love this recipe? For starters, this recipe requires only basic ingredients that can be easily found in your pantry. No need to rush out to the grocery store or spend a fortune searching for exotic ingredients.
Additionally, these yellow corn muffins come together in just a few simple steps, making them a perfect choice for those who are short on time. The mixture of cornflour, masa harina, baking soda, and baking powder blends perfectly with the sweetness of sugar and the bold flavor of yellow cornmeal to create perfectly moist and delicious muffins every time.
Lastly, this recipe is fully customizable with plenty of room for substitutions and variations. Whether you prefer a spicier flavor or want to experiment with different toppings, this versatile recipe can adapt to whatever variations you desire without compromising its superb taste.
So if you’re looking for an easy gluten-free option that is packed with flavor and reminds you of your favorite Jiffy Cornbread Mix, then give these Yellow Corn Muffins a try today!
These muffins are made with just 6 ingredients! This recipe is gluten-free and does not require any fancy baking mix or technique. To make these tasty corn muffins, you will need:
- 1 cup of yellow cornmeal
- 1 cup of cornflour (masa harina)
- 3/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
I recommend using good quality ingredients. Give the cornmeal and cornflour a quick whisk to ensure there are no lumps before use.
The Recipe How-To
Now the fun part begins: the recipe how-to! This easy gluten-free yellow corn muffin recipe takes only 30 minutes to whip up and requires only 6 ingredients. Here’s how to make it:
- 1 cup of yellow cornmeal
- 1 cup of cornflour or masa harina
- 1/4 cup of sugar
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 2 eggs
- 1/2 cup of vegetable oil
- 1 cup of buttermilk (or dairy-free substitute)
- Optional additions: shredded cheese, chopped jalapeños, crumbled bacon
- Preheat your oven to 400°F and line a muffin tin with paper liners or grease them with shortening.
- Stir together the dry ingredients in a mixing bowl: cornmeal, cornflour or masa harina, sugar, baking powder, and salt. Make sure there are no lumps.
- In another bowl, whisk the eggs and vegetable oil until combined.
- Add the wet ingredients (egg mixture and buttermilk) to the dry ingredients and stir until everything is incorporated. Don’t overmix!
- For variety, add optional additions such as shredded cheese, chopped jalapeños or crumbled bacon.
- Spoon batter evenly into muffin cups using an ice cream scoop, filling them about two-thirds full.
- Bake for about 15-20 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about five minutes before transferring them to a wire rack to cool completely.
These gluten-free yellow corn muffins taste just like Jiffy Cornbread Mix and are perfect for serving alongside chili, barbecue or breakfast dishes. You won’t believe they’re gluten-free!
Substitutions and Variations
It’s always good to have some alternatives for adapting the recipe to our personal preferences. In this case, I have great news for you: this recipe is quite versatile and can be modified with ease.
If you’re looking for a dairy-free and egg-free version of these muffins, you can substitute the buttermilk and eggs with non-dairy milk and a flaxseed egg mixture. Use 1/2 cup of non-dairy milk (such as almond or soy milk) mixed with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5-10 minutes until it curdles. For the flaxseed egg mixture, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit in the fridge for 15 minutes until it thickens.
For a more nutritious option, you may add some grated zucchini or carrot to the batter. These vegetables will provide some extra fiber, vitamins, and minerals to your muffins. You can also use whole grain flour instead of cornflour to make them even healthier.
If you prefer a sweeter taste, feel free to increase the sugar amount up to 1 cup. You may also add some honey or maple syrup if you like. Moreover, if you’re a fan of spicy flavors, try adding some diced jalapeno peppers or cayenne pepper to the batter.
Finally, for those who have a gluten intolerance but still crave that Jiffy cornbread mix flavor, don’t worry! You can use a gluten-free flour blend instead of regular flour to make these muffins gluten-free. A good option is to mix 2 cups of cornflour (not cornmeal), 1 cup of rice flour, and 1/2 cup of tapioca flour. If you want them to taste more authentic, you can also add some masa harina (corn tortilla flour) or use half cornmeal/half gluten-free all-purpose flour instead.
Remember that experimenting with different ingredients is part of the fun! You never know what new delicious creation you might come up with!
Serving and Pairing
These warm and buttery corn muffins gluten-free are a perfect accompaniment to any dish. They go well with barbeque ribs, chili, stews, baked beans, and fried chicken. Serve them in a basket lined with a red and white checkerboard napkin or alongside your favorite soup for a hearty meal.
I recommend pairing these corn muffins gluten-free with a bowl of hot and steamy soup, such as broccoli cheddar soup or tomato soup, for a comforting and satisfying meal. For those who prefer a spicy kick to their food, pair it with buffalo chicken wings or jalapeno poppers.
Yellow corn muffins gluten-free can also be enjoyed as an afternoon snack. Have them with tea, coffee or hot chocolate, preferably with a dollop of whipped cream on top.
Whatever you choose to pair these muffins gluten-free with, make sure to serve them warm straight from the oven—their delicious aroma and golden brown color will be the first thing your guests notice upon presentation.
Make-Ahead, Storing and Reheating
Food tastes best when it’s fresh out of the oven, but sometimes we need to plan ahead so that we can enjoy a delicious meal without the added hassle. Lucky enough, you can totally make this Yellow Corn Muffins – Gluten Free (Like Jiffy Cornbread Mix) recipe ahead of time.
If you are making these muffins for an upcoming event, like a potluck or brunch party, you can prepare the batter ahead of time and refrigerate it. Make sure to cover up the mixing bowl with plastic wrap or aluminum foil to keep air and moisture away from the mixture.
Or if you bake a full batch but end up not consuming all of them, no worries! You can store the uneaten muffins in an airtight container in the fridge for up to 3 days. Whenever you want a muffin later, simply put one in a microwave-safe dish and heat it up for 20 seconds. If you prefer crispy exteriors, you could also pop them into a toaster oven heated to 375°F for 5-7 minutes until warmed through.
Alternatively, you can also freeze these gluten-free Yellow Corn Muffins for longer-term storage. Allow them to completely cool down first before wrapping them tightly with plastic wrap or aluminum foil and putting them into resealable bags. They will last in the freezer for up to three months if stored properly.
When reheating frozen muffins, thaw them at room temperature for about 10-15 minutes before warming up in either the microwave or the toaster oven. Of course, nothing beats freshly baked ones straight out of the oven, but reheated ones are still pretty amazing.
Tips for Perfect Results
Baking gluten-free can be a tricky task to accomplish. However, by following these tips, you will achieve the perfect Yellow Corn Muffins every single time.
Firstly, when measuring flour for this recipe, it is essential to use a kitchen scale. Measuring cups can be deceiving, and using too much flour can result in dense muffins. A digital kitchen scale is an accurate way to measure the flour and yield consistent results.
Secondly, allow your ingredients to come to room temperature before beginning the recipe. This will allow the muffins to rise better and create a lighter texture.
Another vital tip while making these muffins is not overmixing the batter. Overmixing will make your muffins tough and heavy. Instead, once you incorporate all the ingredients, mix them until just combined.
When it comes to baking gluten-free muffins like these Yellow Corn Muffins, you should always watch them closely. Over-baking can dry out the muffins or burn the edges. To ensure that you do not overbake your muffins, set your timer for a minute or two less than recommended and check them regularly after that.
Lastly, let your muffins cool completely in the pan before attempting to remove them from the pan. Gluten-free baked goods tend to be more fragile than their wheat-based counterparts and can crumble if removed from the pan while still warm.
By following these tips, and taking extra care with measuring ingredients and mixing the batter, you will end up with perfectly light and fluffy Yellow Corn Muffins – Gluten Free (Like Jiffy Cornbread Mix) every time!
Before concluding this recipe article, let’s take a look at some frequently asked questions about yellow corn muffins – gluten-free (like Jiffy Cornbread Mix) recipe. These answers can guide you to avoid any common mistakes while preparing the recipe and also provide you with some additional information to make the best out of this amazing recipe. So let’s dive right into it!
Is there a substitute for Jiffy Corn Muffin Mix?
Did you know you can easily replace a box of Jiffy corn muffin mix with a homemade blend of ingredients? Mixing together flour, cornmeal, sugar, baking powder, salt and some vegetable oil can do the trick. This is a great option to use as a substitute when you run out of Jiffy mix or when you want to control the quality and ingredients in your recipe. In this article, I will guide you on how to use this substitution in a delicious corn muffin recipe. Let’s get started!
Is there gluten-free Jiffy?
Jiffy mix does not have any gluten-free options available as all of their mixes contain wheat flour. This information was last updated on November 7, 2021.
Is Jiffy cornbread and corn muffin the same?
The Jiffy Cornbread brand has clarified that their vegetarian corn muffin mix only differs from their cornbread mix in the type of shortening used – it is made with vegetable shortening.
What are the ingredients in Jiffy Corn Muffin Mix?
The necessary components for this recipe include flour made from wheat, degermed yellow corn meal, sugar, lard containing hydrogenated lard and preservatives such as BHT and citric acid. The mixture requires less than 2% of additional components such as baking soda, tricalcium phosphate, sodium acid pyrophosphate, monocalcium phosphate, salt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, and wheat starch.
And that’s it for the gluten-free yellow corn muffins recipe! This recipe is tried and tested, and I guarantee you will love it. The balance of sweetness and savory notes makes these corn muffins perfect not just for breakfast but also for any time of the day.
What’s more, making corn muffins is made easy and accessible with readily available ingredients that need not compromise its flavor or texture. You can even improvise by adding ingredients according to your preferences to make it even more delectable.
So, what are you waiting for? Whip up a batch of gluten-free yellow corn muffins and indulge in its taste with your loved ones. Trust me; they won’t know that they’re gluten-free. Happy cooking!
Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix) Recipe
- 1 cup yellow cornmeal (make sure it is gluten free)
- 1 cup cornflour (masa harina)
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 2 tablespoons shortening, melted
- Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
- Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.