Easy, Sweet Cornbread Muffins

Easy, Sweet Cornbread Muffins

21
mindyamac 2

"If you enjoy sweet cornbread, I think you'll like these a lot!"

Ingredients

40 m {{adjustedServings}} servings 224 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  2. Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
  3. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Footnotes

  • Yield depends on the size of your muffin tin. I used a standard size for this recipe. If you have extra batter, just make some extra muffins!
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Reviews

21
  1. 28 Ratings

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This recipe made a usually dry boxed cornbread moister and more flavorful. It was a tad too sweet for us, I would make this again but cut out the additional sugar.

Delicious and moist! Did not add extra sugar on top. For a spread, mixed about 1tbsp whiskey, 1 C butter, 2tbsp honey. So good!

These muffins were so great and so easy. I have made them just by the Jiffy directions and they were so dry. This recipe fixed the problem and made them fabulous. Thank you!!!