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Sunflower Corn Muffins

New grandmothers sometimes get a little goofy—in my case it was "corny." Since our state is known for growing corn, I planned a corn theme dinner for our grandson's first visit. These golden mini muffins with a rich corn taste were a fun part of the meal. -Nadine Brimeyer, Denver, Iowa
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    3-1/2 dozen mini muffins


  • 1 cup sour cream
  • 1 can (8 ounces) whole kernel corn, drained
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1/4 cup butter, melted
  • 1 large egg, beaten
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 3 tablespoons sunflower kernels


  • In a bowl, combine the first seven ingredients; stir in cornbread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts
2 each: 125 calories, 7g fat (4g saturated fat), 29mg cholesterol, 210mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 3g protein.

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  • lclbkm
    Jan 6, 2014

    The canned corn makes these very moist and sweet. I varied it just slightly, topping some muffins with the sunflower seeds, and then mixing them into the batter for a few at the end. I used a full-size muffin tin and the only problem I had was that the tops didn't become high and domed, possibly due to moisture content - or pilot error. Doesn't matter - they were delicious!