Ingredients
Nutrition per serving
- Calories
- 230
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 10 g
- Saturated fat
- 4 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 380 mg
Estimated from USDA data for 1 of 12 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oven to 400°F and line a 12-cup muffin tin with paper liners.
Stir the muffin mix, eggs, milk and sour cream together until just combined. A few lumps are fine.
Divide the batter between the cups, filling each about two-thirds full.
Bake until golden on top and a toothpick in the center comes out clean. Beat the butter and honey together while they bake.
Brush or spread the honey butter over the hot muffins, sprinkle with a little flaky salt and serve warm.
Tips
- The sour cream keeps boxed cornbread moist; plain yogurt works the same way.
- Don't overmix the batter or the muffins turn dense and peaked.
- Stir in 1/2 cup shredded cheddar and a diced jalapeño for a savory version.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
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