Jiffy Corn Muffins with Sour Cream

Moist, tender, and full of flavor, these Jiffy corn muffins with sour cream are the easiest way to upgrade your favorite boxed mix!

Course Side Dish

Cuisine American, Southern

Keyword jiffy corn muffins, jiffy corn muffins mix add-ins, jiffy corn muffins with sour cream, jiffy cornbread muffins with corn

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 243kcal

Author Blair Lonergan

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.

Video

Notes

To make a dozen muffins, double all of the ingredients.

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.

Nutrition