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Easy, Sweet Cornbread Muffins

Easy, Sweet Cornbread Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
mindyamac

mindyamac

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

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Ingredients {{adjustedServings}} servings

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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:
  • 49 mg
  • 16%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Sarah Jo
6

Sarah Jo

6/21/2013

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.

karrilv3
5

karrilv3

9/12/2013

This is definitely the way to go as opposed to just following the directions on the Jiffy box. I halved the recipe and also put it in a small round cake pan instead of making muffins because my muffin pan is MIA. I also omitted the sugar just as a preference and I am glad I did because it would have been too sweet for us. The cornbread turned out moist and fluffy with a wonderful honey flavor. This will be a permanent switch for our house. Thanks!!

Jen
4

Jen

3/5/2014

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!!!

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