Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 2 tbsp (25g) granulated sugar
  • 1 large egg (50g)
  • 1/3 cup (80ml) whole milk
  • 1/3 cup (80g) full-fat sour cream
  • 4 tbsp (57g) unsalted butter, melted and cooled
  • 1 tbsp (21g) honey
  • 1/2 tsp (2.5g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly with butter or line with paper liners.
  2. In a large bowl, whisk together the Jiffy mix, sugar, and salt.
  3. Create a well in the center of the dry ingredients and add the egg, milk, sour cream, honey, and melted butter. Stir with a spatula until just combined; do not overmix.
  4. Let the batter sit undisturbed in the bowl for 5 minutes to allow the cornmeal to hydrate.
  5. Divide the batter evenly among the 12 muffin cups, approximately 1/4 cup per muffin.
  6. Bake for 15-20 minutes until the edges are deep golden brown and a toothpick inserted into the center comes out clean.