Moist Jiffy Cornbread Muffins

One of the things I always struggled with when making cornbread was that it would come out dry and crumbly, but these Moist Jiffy Cornbread Muffins solved that problem completely. By making them a little sweeter and extra tender, they turn out soft, golden, and perfectly moist every time. Our family and friends quickly fell in love with this recipe, and it has become a staple whenever we want a comforting, flavorful side. Plus, they're muffin-style, so no need to cut anything when grabbing a bite!

We especially love pairing these muffins with our Hearty Beef Chili Recipe, as the combination is warm, filling, and always a hit at the table. The muffins soak up the chili beautifully, adding sweetness and moisture that elevate every bite. Even on busy weeknights, this recipe comes together quickly, giving you a delicious side without extra effort.

These muffins are also ideal when hosting a larger group. They scale easily, serve many, and keep guests happy without requiring constant attention. Whether it's a weekend gathering, a casual dinner, or a Football Sunday meal, these cornbread muffins consistently please the crowd.

To make them even more irresistible, top your muffins with butter, drizzle with honey, or crumble them directly into your chili for a sweet, moist addition. With their simplicity and versatility, these Moist Jiffy Cornbread Muffins turn any meal into a comforting, memorable experience.

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Ingredients
Instructions
Variations
Equipment
Storage
FAQ
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Ingredients

Jiffy Cornbread Mix (in a box)
Heavy Cream
Milk
Sour Cream
Eggs
Salted Butter (melted)
Honey

See recipe card for quantities.

Instructions

Step 1: Preheat the oven to 375°F and lightly grease a 12-cup muffin pan or line with muffin liners.

Step 2: In a large bowl, whisk together the milk, heavy cream, sour cream, eggs, honey, and melted butter until smooth.

Step 3: Stir in the Jiffy Cornbread Mix until fully combined. You can use a hand or stand mixer if you prefer.

Step 4: For muffins: divide about ⅓ cup of batter into each muffin cup. For a 13x9-inch pan: pour all the batter in evenly.

Step 5: Bake muffins at 375°F for 27 minutes, (or in a 13x9 pan at 400°F for 25-30 minutes), until golden brown. Let cool slightly before serving and enjoy!

Variations

Don't have muffin pans? No problem! Bake in a 13x9 baking dish instead at 400°F for 25-30 minutes until golden brown.

Equipment

Large mixing bowl
Whisk (or hand/stand mixer)
12-cup muffin pan
Muffin liners (optional)
Measuring cups and spoons

Storage

Let muffins cool completely, then store in an airtight container.
Keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.

FAQ

1. Can I make these muffins sweeter or less sweet?

Yes! You can adjust the honey to taste. Add a little more for a sweeter muffin or reduce it slightly if you prefer a milder sweetness.

2. Can I add mix-ins like cheese, corn, or jalapeños?

Absolutely! Mix in extras like shredded cheese, corn kernels, or diced jalapeños before baking to customize flavor and texture.

3. How many muffins does this recipe make?

This recipe makes 12 standard-sized muffins, but it also works in a larger baking dish if you prefer a single cornbread to slice.

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