These Jiffy cornbread muffins are so easy, and so delicious!
Purists might frown at the idea of using a boxed mix to make cornbread muffins, but you have to give this recipe a chance. I promise you won’t regret it.
Boxed muffins are usually dry, but not this one. The addition of butter makes it ultra-moist and rich!
The flavor and texture? Oh my goodness, it’s so good I could cry.
The key is to not follow the instructions on the box. Stick to this recipe instead, and you’re golden.
Here’s the best part: since you’ll use a boxed mix, baking couldn’t be easier.
It’s an easy four-step, one-bowl recipe that yields amazing cornbread muffins in just 40 minutes.
Having a southern meal for lunch or dinner? Round it out with these moist and tender cornbread muffins!
Jiffy Cornbread Muffins
A southern meal isn’t complete without freshly-baked cornbread. These muffins are just like your favorite cornbread, only better.
They’re incredibly moist and fluffy on the inside, while crispy and golden on top. They’re also wonderfully sweet and ridiculously buttery.
These treats are so good, it’s hard to believe they come from a box… and with no special ingredients required, either.
There’s no buttermilk, no corn, not even flour. It seems impossible, but it’s true.
For quick and easy cornbread that hits all the right notes, this recipe is all you’ll need.
Fun fact: you might think that cornbread is an exclusively southern dish, but you’re mistaken!
There are two types of cornbread: one is the crumbly and buttery southern treat we know and love.
The second is northern-style cornbread, which has a cake-like consistency.
Because it contains more flour, it has a softer crumb and a springy texture. It’s also a lot sweeter.
Ingredients
- Jiffy Cornbread Mix. This recipe may use a boxed cornbread mix, but these muffins taste 100% homemade! Trust me on this one.
- Milk. For richness.
- Sour Cream. It makes the muffins seriously moist! Light sour cream or Greek yogurt work, too.
- Honey. Just 3 tablespoons, for a hint of sweetness. Feel free to adjust according to your preference.
- Eggs. For binding the ingredients together.
- Granulated Sugar. It’s sprinkled on top of the muffins right before baking for extra sweetness and a nice, crumbly topping.
- Melted Butter. It’s the key to insanely moist and flavorful muffins! Melted butter is generously brushed over the tops of the baked muffins so they’re impossible to resist.
Tips for the Best Muffins
- Instead of muffins, make cornbread in a skillet! Brush the pan with melted butter and heat it before adding the batter. That’s the key to getting that crispy golden crust!
- Instead of using muffin liners, just grease the muffin tin with oil or butter. Doing so will add moisture to the muffins and create crispy edges.
- Do not over-mix the ingredients, otherwise, the muffins will be dense and heavy. In fact, don’t use a mixer – stick to a wooden spoon or whisk. Don’t be bothered about the lumps. They won’t affect the texture of the muffins.
- You can use half-and-half instead of milk.
- You can substitute Greek yogurt or cottage cheese for the sour cream.
- Maple syrup is a great alternative to honey.
- Use the toothpick test to check for doneness. Insert a toothpick into the center of a muffin. You’ll know it’s done if the toothpick comes out clean or with a few dry crumbs sticking to it.
- Remove the muffins from the tin 1 to 2 minutes after baking. Letting it cool in the tin will further its cooking, which may result in dry muffins.
- Wrap leftover muffins in plastic wrap or place them in an airtight container. Store at room temperature for up to two days, or in the fridge for a week.
- Want to keep them around longer? Freezer them! Place them in a freezer-safe bag, squeeze out the excess air, and seal. Label accordingly and freeze. Frozen muffins will keep well for up to 3 months. Thaw at room temperature for an hour and microwave until warmed through.
- Serving suggestions:
- Chili
- Baked Beans
- Beef Brisket
- Pulled Pork
- Drizzle with honey
- Smothered in butter or jam
Variations
I love how easily customizable cornbread is. It’s so versatile you can add anything to eat and still be amazing.
For sweet muffins, add any of the following to the batter:
- A cup of drained canned corn kernels or creamed corn – for peak, corny goodness!
- More honey or maple syrup – for extra sweet muffins.
- Whiskey – for muffins that pack a punch.
- Dried cranberries and orange zest – perfect for Thanksgiving.
You can also slather your favorite jam or jelly to the baked muffins.
If you want your muffins savory, mix and match the following:
- Spices: garlic powder, onion powder, ground black pepper, cayenne pepper.
- Herbs: thyme, cilantro, chives
- Cheese: grated parmesan and/or cheddar. Add as much as you want!
- Heat: fresh or pickled jalapenos, red peppers.
- Crumbled bacon – because you really can’t go wrong with bacon.
Sweetener or No Sweetener?
The decision is really up to you. Personally, I like them both equally.
In my household, it’s a split between the two. So what do I do?
Easy – I combine all the ingredients minus the honey, split the batter in half, and add the honey in one bowl and savory seasonings in the other. This way, everybody’s happy!
More Tasty Cornbread Recipes to Try
Aunt Jemima Cornbread Recipe
Albers Cornbread Recipe
Jiffy Cornbread Casserole
Cowboy Cornbread
Mexican Cornbread
Jiffy Cornbread Muffins
12
servings15
minutes20
minutes224
kcalIngredients
2 (7.5-ounce) packages Jiffy cornbread mix
1/2 cup milk
1/2 cup sour cream
3 tablespoons honey
2 eggs
2 tablespoons granulated sugar
3 tablespoons melted butter
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
- In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
- Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
- Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!
- Note: one batch yields 12 muffins.
