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Easy, Sweet Cornbread Muffins

Easy, Sweet Cornbread Muffins


"If you enjoy sweet cornbread, I think you'll like these a lot!"
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40 m servings 224 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 41
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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!!!

This by far is the best Jiffy recipe I've tasted. Of course I made a few modifications like most of us on here. I split the recipe in half to make sweet muffins and savory muffins. 1) follow bas...

I had two boxes of Jiffy at home but didn't want to use the recipe on the box. I omitted the extra sugar per the reviews and these came out very tasty and fluffy. The Jiffy box says that it co...

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 ...

I've been making my cornbread similar to this forever! Instead of the extra sugar I've used a small amount of maple pancake syrup n omit the honey as well! It's yummy n not too sweet! I've also ...

I was looking for a great sweet cornbread and this was it! My entire family loved it. It was perfectly moist. I cooked mine in a preheated cast iron skillet.

I've made the Jiffy cornbread muffins per box instructions and they were dry and bland. This recipe tastes really good; moist and sweet. I did not add sugar, just honey.

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