These Honey Cornbread Muffins are tender, soft, andcompletely refined sugar-free! We love serving these with a big bowl of chili or enjoying them as a healthy make-ahead breakfast.
Adjust oven rack to lower-middle position. Heat oven to 375F. Line a standard muffin tin with paper liners. Set aside.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl to combine well. Set aside.
Whisk eggs in second bowl until well combined and pale light yellow (about 20 seconds). Add honey and whisk until homogenous (about 30 seconds). Add melted butter, whisking to combine well. Add sour cream and milk, whisking to fully incorporate.
Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
Bake until muffins are light golden and toothpick comes out almost clean (a few tender crumbs are perfect.) Bake about 17-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
Cool muffins in tin for a bit. (If desired, spread some honey butter on top of hot muffins, so it melts into the muffin.) Serve warm.
Leftovers keep well in airtight container and can be reheated in microwave or oven.
Notes
Top muffins with Honey Butter or an extra drizzle of honey and serve warm.