These Jiffy corn muffins with sour cream are tender, moist, and full of flavor. With a handful of pantry staples and one box of Jiffy mix, you’ll have golden muffins on the table in about 20 minutes!
Sour cream keeps them soft and rich, while corn kernels add sweetness and texture. They’re just right for chili night, Sunday supper, or a holiday table.
Table of Contents
Before You Get Started
If you grew up on Jiffy corn muffins, you know they’re a pantry staple for good reason: they’re quick, dependable, and always a hit. But when you add a few extra ingredients (like sour cream, butter, and a bit of corn) you take those humble little muffins to the next level. Here are a few tips to make sure they come out perfectly every time:
- Use full-fat sour cream or 2 percent or whole milk Greek yogurt for the best texture. Low fat works, but the crumb will be a little drier.
- Fresh corn is the sweetest, but frozen or canned (drained) work just fine. If you don’t want little pieces of corn in the muffins, just omit this ingredient. They’ll still be great!
- Remember that the standard Jiffy mix contains lard. If you need vegetarian muffins, pick up the vegetarian Jiffy box.
- Muffin tins are a classic hand-held option, but a preheated cast iron pan will give you an extra-crispy crust.
** Tip: Stir in the Jiffy mix last and stop as soon as the batter looks combined. A few lumps are fine and actually keep the muffins tender.
Step-by-Step: How to Make Jiffy Corn Muffins with Sour Cream
Step 1: Set Up the Pan and Preheat
Start by heating your oven to 400°F. Line six muffin cups with papers and give them a quick mist of nonstick spray. If you skip liners, grease the pan well so the muffins release easily.
** Cast Iron Option: For a crispy crust, use a cast iron muffin pan. Heat it in the oven while it preheats, then add your batter to the hot wells. You’ll hear it sizzle, and that’s what creates those crunchy, golden edges.
Step 2: Mix the Wet Ingredients
Whisk together the egg, milk, sour cream (or Greek yogurt), and melted butter until the mixture is smooth. This is what gives your muffins their soft, rich crumb.
** Tip: If you prefer an even sweeter muffin, whisk in a tablespoon or two of honey along with the wet ingredients.
Step 3: Fold in the Mix and the Corn
Add the box of Jiffy Corn Muffin Mix and stir gently until the dry streaks disappear. Fold in the corn kernels last. Don’t worry if the batter looks lumpy. That’s exactly what you want.
Step 4: Portion and Bake
Divide the batter evenly between the muffin cups, filling each about three quarters full.
Bake for 15 to 18 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack.
** Tip: Mini muffins bake quickly. Start checking at 9 minutes.
Serving Suggestions
These Jiffy cornbread muffins pair well with hearty soups and chilis like:
- Wendy’s Chili Recipe
- Slow Cooker Chili
- Crockpot White Chicken Chili
- Hamburger Potato Soup
- Cabbage Roll Soup
They’re also great with Southern comfort favorites such as:
- Dutch Oven Chicken
- Dutch Oven Pot Roast
- Slow Cooker Pulled Pork
- Stuffed Pork Chops
- Fried Apples
- Lima Beans with Ham
- Fried Cabbage
Or simply drizzle with honey for a quick snack!
Recipe Variations
- Add-ins: Get creative with the extras. For instance, stir in ¼ cup of shredded cheddar cheese for a savory twist or add a tablespoon of diced jalapeños to the batter for a spicy kick.
- Sweet Treat: If you love really sweet cornbread, mix in a spoonful of honey or a sprinkle of sugar on top before baking.
- Mini Muffins: Use a mini muffin tin and reduce the bake time to 10-12 minutes.
- For even more ideas, check out all of these Jiffy mix recipes.
Preparation and Storage Tips
Keep the muffins in an airtight container at room temperature for up to two days. For longer storage, wrap them individually and freeze for up to two months. Thaw at room temperature and warm in the oven before serving.
It’s best to bake the muffins right after mixing since the leavening in Jiffy starts working immediately. If you’re planning ahead, bake them first and freeze instead of holding the raw batter.
** Tip: Frozen muffins warm beautifully in a 300°F oven. Just 10 minutes will bring them back to life.
Frequently Asked Questions
- Why are my corn muffins dry or crumbly? This usually happens from overmixing or overbaking. Sour cream or Greek yogurt add moisture in this recipe, and be sure to pull the muffins as soon as a toothpick comes out clean.
- Can I use Greek yogurt instead of sour cream? Yes. Choose full-fat or 2 percent for the closest match in texture.
- Do I need sugar in the batter? Not necessarily. The Jiffy mix includes sugar, so these muffins are slightly sweet already. For an even sweeter muffin, add a little sugar or honey to taste.
- How do I keep muffins from sticking to the liners? Lightly spray the liners or use parchment paper cups. Let the muffins cool completely before removing the paper liners.
- Can I bake these in cast iron? Absolutely. Preheat a greased cast iron muffin pan, then bake as directed for a crisp, golden crust.
Watch How to Make It
Jiffy Corn Muffins with Sour Cream
Equipment
- muffin tin
Ingredients
- 1 large egg
- ¼ cup milk
- ¼ cup sour cream or plain Greek yogurt (full-fat or 2%)
- 2 tablespoons melted butter
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ¼ cup corn (cut fresh off the cob, frozen, or canned and drained)
Instructions
- Preheat the oven to 400°F. Line a muffin tin with 6 paper liners; spritz lightly with nonstick cooking spray.
- In a medium bowl, whisk together the egg, milk, sour cream, and melted butter until smooth.
- Stir in the Jiffy mix until just combined (do not overmix). Gently fold in the corn.
- Divide the batter evenly between the prepared muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter or a drizzle of honey.
Notes
Nutrition
More Jiffy Corn Muffin Mix Recipes
Jiffy Cornbread with Creamed Corn
55 minutes mins
Jiffy Mexican Cornbread
45 minutes mins
Jiffy Corn Casserole
50 minutes mins
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