Cornbread muffins can be hit or miss. Some recipes have very little flavor and some are so dry that you have to take a drink just to swallow the dense and grainy bread. But this recipe is a hit with its moist texture and sweet flavor. A sweet cornbread muffin with a cupcake texture is hard to beat!
This cornbread muffin recipe is a great recipe to keep on hand. It is versatile and compliments many main dishes. Try these muffins with Mini Meatloaf or BBQ Chicken Casserole for a great pairing. On top of the great flavor, these muffins are super easy to make as they start with a ready-made cornbread mix. The key to the sweetness of the muffins is the Jiffy cornbread mix. The muffins get their moist and tender texture from the sour cream and oil.
To make these muffins, mix all ingredients. Evenly distribute batter into four greased muffin pan wells. Bake in a 400 degree preheated oven for 20-25 minutes.
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Best Cornbread Muffins (Perfect for Two)
Ingredients
- 4 Ounces Jiffy Corn Muffin Mix
- 1 Each Egg
- 3 TBSP Milk
- ¼ Cup Sour Cream
- 2 TBSP Vegetable Oil
- 1 TSP Sugar (Optional)
Instructions
- Preheat Oven to 400° F.
- Add muffin mix, eggs milk, sour cream, oil and sugar to a medium size bowl.
- Mix all ingredients until combined.
- Pour into 4 greased muffin pan wells.
- Bake for 20-25 minutes or until toothpick comes our clean.
Notes
- 4 ounces of Jiffy Cornbread mix is approximately 3/4 Cup.
- If using a dark nonstick muffin pan, adjust your cook time. Dark pans take less time to bake.
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