Easy Cornbread Muffins
These Easy Cornbread Muffins are quick, easy, and naturally gluten free! They’re ultra fluffy, tender, and loaded with flavor thanks to butter, honey, eggs, sour cream, cornmeal, baking soda, salt, cream style corn, and sweet corn!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 18 muffins
- 1/2 cup unsalted butter melted
- 2/3 cup honey
- 2 large eggs room temperature
- 1 cup full fat sour cream room temperature
- 2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (15 oz) can cream style corn
- 1 (15 oz) can sweet corn drained
Preheat oven to 425 degrees F and grease 2 (12 slot) standard non stick muffin tins (you’ll use 18 slots) with cooking spray.
Place melted butter, honey, eggs, and sour cream into a large bowl.
Whisk until well combined.
Add in cornmeal, baking soda, salt, and both cans of corn.
Use a rubber spatula to fold the ingredients together until combined.
Use a 1/4 cup measuring cup or ice cream scoop to evenly scoop the batter into the 18 prepared slots of the muffin tin.
Baking one pan at a time, place muffin tin in preheated oven for 5 mins, then reduce the heat to 350 degrees (leaving the muffins in the oven) and bake for an additional 13-15 minutes, or until a toothpick inserted comes out clean.
Remove from oven and cool slightly before serving!
Repeat with remaining muffins.
Store leftovers in an airtight container at room temperature.
Calories: 224kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 248mg | Potassium: 174mg | Fiber: 2g | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 0.9mg