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Honey Jalapeno Cornbread Muffins
5 from 24 votes

Honey Jalapeno Cornbread Muffins

Honey Jalapeno Cornbread Muffins bring a warm, sweet, and mildly spicy flavor with a moist texture combining cornmeal, flour, honey, and fresh diced jalapenos. Browned butter adds a nutty richness while sour cream and buttermilk contribute tenderness and moisture. These muffins offer a balance of sweetness and heat, ideal for pairing with savory meals or enjoying as a unique snack.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
35 mins
Total Time
1 hr 10 mins
Servings: 12 muffins
Course: Side Dish, Breakfast, Snacks
Cuisine: American

Ingredients

  • 1 cup cornmeal yellow
  • 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 sour cream full-fat
  • 1 egg large egg plus 1 egg yolk, at room temperature
  • 1/4 cup honey
  • 5 butter unsalted, 1/2 tablespoons, melted until browned and cooled slightly
  • 2 jalapeno pepper small, seeded and minced

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Line 12 regular muffin cups with non-stick liners; set aside.
  2. In a large bowl combine the cornmeal, flour, brown sugar, baking powder, and salt.
  3. Make a well in the center of the dry ingredients.
  4. 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).
  5. Fold in the browned butter and jalapenos and stir until just combined.
  6. Divide batter equally among prepared muffin cups.
  7. Bake for 15 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
  8. Place the pan on a cooling rack and cool for 10 minutes. Serve warm, with extra honey and butter.