Pepperoni & Cheddar Corn Muffins in a "jiffy"

Total Time
Prep 5 mins
Cook 15 mins

These corn muffins are so easy, you simply add 3 items to a Jiffy corn muffin mix. Gotta love it. Taste wonderful with any chowder or soup.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Grease muffin pans, or use paper baking cups.
  3. Blend all ingredients; batter will be slightly lumpy.
  4. For maximum crown on muffins let batter rest for 3 or 4 minutes, then restir before filling muffin cups/tins.
  5. Fill muffin cups 1/2 full.
  6. Bake 15-20 minutes or until golden brown.
Most Helpful

What a wonderful muffin. Just served them up to the crew with Hearty Spicy Tomato Vegetable Soup Hearty Spicy Tomato Vegetable Soup. A warming meal for a snowy cold day. Thank you for sharing.

L DJ December 19, 2008

Very tasty, easy way to change up your corn bread! I ended up using a 16oz Marie Calendar's mix which was double the size, and didn't need the egg or milk ( I was out of my usual Jiffy and had this on hand). I used all the cumin, papperoni and cheese as needed for double the mix and yielded 6 Texas size muffins. Thanks for posting a delicious recipe! **Made for November 2008 Bevy tag**

Mommy Diva November 12, 2008

Very easy muffins to make and taste good with a nice hot bowl of chili. I used the cumin which I loved the flavor. I also took the box of jiffy corn muffin mix and put it and the pepperoni in the food processor and gave it a whip, which made the pepperoni just look like flakes, then into a bowl for the mix with the milk and egg and cheese, the sharp cheese really added a ton of flavor. I will be making this quick muffin again. Thanks so much for posting this recipe.

Calee November 03, 2008