Honey Jalapeno Cornbread Muffins
User Reviews
5.0
24 reviews
Excellent
Honey Jalapeno Cornbread Muffins
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Moist and flavorful Honey Jalapeno Cornbread Muffins!
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup full-fat sour cream
- 1 large egg plus 1 egg yolk, at room temperature
- 1/4 cup honey
- 5 and 1/2 tablespoons unsalted butter, melted until browned, cooled slightly
- 2 small jalapeno peppers, seeded and minced
Instructions
- Preheat oven to 400°F. Line 12 regular muffin cups with non-stick liners; set aside.
- In a large bowl combine the cornmeal, flour, brown sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients.
- Add in the buttermilk, sour cream, egg, egg yolk, and honey. Use a fork to lightly mix these ingredients together, then use a rubber spatula to fold the wet ingredients into the dry ones, stirring just until incorporated (do not over mix).
- Fold in the browned butter and jalapenos and stir until just combined.
- Divide batter equally among prepared muffin cups.
- Bake for 15 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
- Place the pan on a cooling rack and cool for 10 minutes. Serve warm, with extra honey and butter.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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