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!

Servings: 18 muffins
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Nutrition Facts
Easy Cornbread Muffins
Amount Per Serving
Calories 224 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Monounsaturated Fat 1g
Cholesterol 43mg 14%
Sodium 248mg 10%
Potassium 174mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 12g
Protein 4g 8%
Vitamin A 3.9%
Vitamin C 3.1%
Calcium 2.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 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
  1. Preheat oven to 425 degrees F and grease 2 (12 slot) standard non stick muffin tins (you’ll use 18 slots) with cooking spray.
  2. Place melted butter, honey, eggs, and sour cream into a large bowl.
  3. Whisk until well combined.
  4. Add in cornmeal, baking soda, salt, and both cans of corn.
  5. Use a rubber spatula to fold the ingredients together until combined.
  6. 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.
  7. 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.
  8. Remove from oven and cool slightly before serving!
  9. Repeat with remaining muffins.
  10. Store leftovers in an airtight container at room temperature.
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