Jiffy Corn Muffins with Sour Cream Recipe

5 from 1 vote

Jiffy corn muffins with sour cream and jalapenos (optional) recipe tastes homemade because they turn out super moist. Best side dish with chili.

Prep Time10

Cook Time16

Course: Side Dish

Cuisine: American

Keyword: corn muffins, jalapenos, jiffy, sour cream

Author: Justine

2 boxes Jiffy corn muffin mix 8.5 oz. each
3/4 cup milk vitamin d or 2% is best
2 large eggs
1/2 cup sour cream
1.5 cup cheese pepper Jack used, shredded
2 small jalapenos optional, membrane and seeds removed, diced and some sliced for the top.

Preheat oven to 400 degrees F. Line tin with paper muffin liners, set aside. In a bowl mix together all ingredients leaving some slices of jalapenos aside to place on the top (if you want to add them, it will make the muffins spicy).
Use a scoop and fill each liner 3/4 of the way full. Optional to top the muffins with a sprinkle of extra cheese and a slice of jalapeno.
Place in the oven and bake for 15-17 minutes, or until a toothpick comes out mostly clean with moist crumbs attached. Remove from oven, take muffins out of hot pan and transfer to a cooling rack so they don't continue to bake and dry out or serve immediately.