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Soft and fluffy corn muffins like Boston Market made with cake mix and cornbread mix.
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Cake Mix Corn Muffins

Fluffy and sweet cornbread muffins made with a mixture of cake mix, cornbread mix and the secret ingredient -- sour cream.
Course Side Dish
Cuisine Southern
Keyword Boston Market, Cake Mix, Cornbread, Jiffy Mix
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Servings 16 muffins
Author Anna
Cost 5

Ingredients

  • 1 box Jiffy Mix (8.5 oz)
  • 1 box Betty Crocker Butter Recipe (13.25 oz)
  • 2 large eggs
  • ½ cup sour cream
  • ⅓ cup salted butter, melted plus a little extra for pan and topping
  • ¾ cup milk, preferably whole

Instructions

  • Preheat your oven to 375°F Line or grease a 16 muffin cups. If you have a standard 12 cavity pan, you can put extra batter in a mini loaf pan or ramekin.
  • In a mixing bowl, mix together the cake and corn muffin mix until blended, then mix in the eggs, sour cream, melted butter and milk. Stir until evenly blended.
  • Fill the muffin cups just over halfway full -- not too high, not too low. You should get 16, so use pans mentioned above for any overflow batter. Spoon a little melted salted butter over each unbaked muffin.
  • Bake for 18 minutes, or until golden and a toothpick comes out clean.
  • Let cool slightly before removing from pan and serving.

Notes

These muffins freeze well. Reheat in the microwave or toaster oven.