Trash the boxed mix. Seriously. You don't have to be a great cook to make corn muffins. Try this recipe for corn bread, but divide everything among the wells in your muffin tin. (You can skip the melted butter at the end or divide it among the wells.) You won't be sorry.

1 cup all-purpose flour
1 cup coarse cornmeal (I like Bob’s Red Mill)
1/2 cup packed light brown sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
1 ½ tsp. Kosher salt
1 cup sour cream (or plain yogurt)
1 large egg
¼ cup milk
1 stick melted butter, divided

In a medium bowl, whisk together first 6 ingredients. In a small bowl, whisk together sour cream, egg, milk and ¼ cup melted butter. Stir wet ingredients into dry ingredients.
Pour remaining ¼ cup melted butter into an 8-inch square baking pan; place in a preheated 400° for 5 minutes. Pour batter into hot pan; smooth top. Bake cornbread 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely on a wire rack.

Use two boxes of mix. Add 1/2 stick (1/4 cup) softened butter to the dry mix and stir until crumbly. Add 1 tablespoon granulated sugar, two eggs and 2/3 cup milk. Or replace the milk with one undrained can (15 oz. or so) of corn or one can of cream corn.

You can add "Butter Buds" or "Molly McButter" but they're "chemicals." I would probably bring my milk to room temperature and short it by tablespoon or two then add a tablespoon or two of melted butter. I'd also grease the pan with butter.