SaveIngredients
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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