These Instant Pot Jiffy Mini Corn Muffins are tender, golden, and full of classic corn flavor. Quick to prepare and easy to cook in your Instant Pot, they make a perfect side or snack any time of day.
Instant Pot Jiffy Mini Corn Muffins are a quick and convenient way to enjoy tender, golden corn muffins without turning on the oven.
Using a classic Jiffy mix in the Instant Pot, these mini muffins cook perfectly every time, with a soft, fluffy texture and just the right hint of sweetness.
They’re ideal as a side for chili, soups, or barbecues, or as a simple, grab-and-go snack anytime.
Why You Will Love This Recipe!
- Super quick and easy: Ready in minutes with minimal prep.
- No oven needed: Perfect for hot days or small kitchens.
- Soft and fluffy: Each mini muffin has a tender, golden texture.
- Versatile: Great as a side for chili, soups, or BBQ.
- Kid-friendly: Small, portable muffins everyone can enjoy.
Ingredients Needed
- Jiffy Corn Muffin Mix: Provides base for tender, fluffy corn muffins
- Milk: Moistens batter and helps create soft texture
- Egg: Binds ingredients and adds structure to muffins
- Butter, melted: Adds richness and classic buttery flavor
How To Make Instant Pot Jiffy Mini Corn Muffins
Step 1: In a medium bowl, combine the Jiffy Corn Muffin Mix, milk, egg, and melted butter. Stir until the batter is smooth and well combined.
Step 2: Lightly grease silicone muffin cups or small ramekins with cooking spray to prevent sticking.
Step 3: Spoon the batter into the prepared cups, filling each about two-thirds full.
Step 4: Pour 1 cup of water into the Instant Pot and place a trivet inside. Arrange the filled muffin cups on the trivet carefully.
Step 5: Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then carefully release any remaining pressure.
Step 6: Remove the muffins from the Instant Pot using tongs or a spoon. Let them cool slightly before serving.
Instant Pot Jiffy Mini Corn Muffins Recipe Tips
- Use silicone or greased ramekins: Prevents sticking and makes removal easy.
- Don’t overfill: Fill cups about two-thirds full to avoid overflow.
- Check doneness: Insert a toothpick; it should come out clean when muffins are ready.
- Customize flavors: Add shredded cheese, jalapeños, or corn kernels for variety.
- Cool slightly before serving: Helps muffins firm up and makes handling easier.
Storing Instructions
- Room Temperature: Store cooled muffins in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 4 days.
- Freezer: Wrap individually in plastic wrap or foil and freeze for up to 2 months. Thaw at room temperature or warm in the microwave/air fryer before serving.
- Reheating: Warm in the microwave for 15–20 seconds or in the air fryer at 300°F for 2–3 minutes.
Instant Pot Jiffy Mini Corn Muffins Recipe Faqs
Can I make these muffins without Jiffy mix? Yes! Substitute with a homemade cornbread mix using cornmeal, flour, sugar, baking powder, and a pinch of salt.
Can I make them gluten-free? Absolutely. Use a gluten-free corn muffin mix or substitute all-purpose flour with a 1:1 gluten-free baking blend.
Can I add mix-ins? Yes! Shredded cheese, corn kernels, chopped jalapeños, or herbs make great additions.
How do I prevent muffins from sticking? Use silicone muffin cups or lightly grease ramekins with cooking spray.
How do I store leftover muffins? Store in an airtight container at room temperature for 2 days, in the fridge up to 4 days, or freeze for up to 2 months.
Can I double the recipe? Yes, but cook in batches to avoid overcrowding the Instant Pot for even cooking.
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Instant Pot Jiffy Mini Corn Muffins
Description
Ingredients
- 8.5 ounces Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 large egg
- 1/4 cup butter, melted
- Optional Add-ins: shredded cheese, corn kernels, or jalapeños
Instructions
- In a medium bowl, combine the 8.5 ounces Jiffy Corn Muffin Mix, 1/3 cup milk, 1 large egg, and melted 1/4 cup butter. Stir until the batter is smooth and well combined.
- Lightly grease silicone muffin cups or small ramekins with cooking spray to prevent sticking.
- Spoon the batter into the prepared cups, filling each about two-thirds full.
- Pour 1 cup of water into the Instant Pot and place a trivet inside. Arrange the filled muffin cups on the trivet carefully.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then carefully release any remaining pressure.
- Remove the muffins from the Instant Pot using tongs or a spoon. Let them cool slightly before serving.
Equipment
- Instant Pot
- Egg Bite Mold
Notes
Nutrition
Share this recipe
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Lynn Bayer
Great recipe I add 1 can diced green chilies and subsitute 1/3 sour cream for milk in Jiffy Mix recipe.
Angela
Thanks. This was an easy recipe to try and they were super moist.
Torrey R Getty
How much water do you put in the Instant Pot? Sorry if this is usually obvious. I am a new IP user.
Laurie
About 1 1/2 cups.