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Quick & Easy Gourmet Corn Muffins

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“I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol”
8 muffins

Ingredients Nutrition

  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 1 large egg
  • 13 cup milk
  • 7 ounces creamed corn (or half a 14 oz can)
  • 1 tablespoon honey
  • 12 teaspoon dried chipotle powder
  • 13 teaspoon cracked black pepper
  • 14 teaspoon cinnamon


  1. Preheat oven to 400 degrees.
  2. Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
  3. Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
  4. Bake for 20 minutes or until the muffins are a gorgeous golden brown.

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