Moist Jiffy Cornbread Muffins
These Moist Jiffy Cornbread Muffins are sweet, tender, and perfectly moist. They pair beautifully with chili, serve a crowd easily, and are a simple, family-friendly side for any meal.
Equipment
- Large mixing bowl
- Whisk (or hand/stand mixer)
- 12-cup muffin pan
- Muffin liners (optional)
- Measuring cups and spoons
Ingredients
- 2 boxes Jiffy Cornbread Mix
- ⅓ cup Heavy Cream
- ⅔ cup Milk
- 1 cup Sour Cream
- 2 Eggs
- 1 stick Salted Butter melted (8 tbsp)
- 1 tablespoon Honey
Instructions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin pan or line with muffin liners.
- In a large bowl, whisk together milk, heavy cream, sour cream, eggs, honey, and melted butter until smooth.
- Stir in the Jiffy Cornbread Mix until fully combined. Use a hand or stand mixer if you like.
- For muffins: divide about ⅓ cup of batter into each muffin cup. For a 13x9-inch pan: pour all the batter in evenly.
- 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!
