Easy, Sweet Cornbread Muffins Recipe - Allrecipes.com
Easy, Sweet Cornbread Muffins Recipe
  • READY IN 40 mins

Easy, Sweet Cornbread Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    40 mins


  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.
Kitchen-Friendly View


  • 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!

Reviews More Reviews

Jun 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.

Jul 30, 2014

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

Mar 05, 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!!!

Sep 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!!

Oct 12, 2014

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 basic recipe minus sour cream and sugar. Increased honey to 6tbsp plus added 1 cup thawed sweet frozen corn pulsed with 2-4 tbsp unsalted butter. Also added 1/4 cup heavy cream to the 1/4 cup of milk. 2) too make savory I added garlic powder, onion powder, black ground pepper, Cayenne pepper and shaved Parmesan cheese ( 1/4 cup or so). I love these base recipes that you can build on. These were a big hit. Thank you for sharing.

Nov 27, 2013

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 contains 8.5 ounces of mix, not 7.5 ounces as stated in the recipe so I added a couple tablespoons more milk. Taking these to Thanksgiving dinner and I think I'll use this every year! Thanks!

Apr 06, 2014

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.

Dec 12, 2013

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.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 613 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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