For the muffins, preheat oven to 400°F. Coat 2 nonstick mini muffin pans with nonstick spray or line the pan with paper liners.
Prepare the corn muffin mix according to package directions, adding the sweet corn and vanilla to the batter. Scoop the batter into the prepared muffin tins filling about ⅔ full, and bake for 8 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove the pans from the oven and let cool for 2 minutes then carefully turn them out of the tins. Let muffins cool completely.
For the filling, mix the powdered sugar, butter and honey together in a bowl. Transfer the butter mixture to a small plastic zip top bag or piping bag with small tip. Using a paring knife, core out each muffin’s center and remove. Pipe a small amount of butter into each muffin and top with a small dollop of jam or jelly of choice. Alternatively, pipe only butter filling into the muffins. Serve at room temperature.