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Honey Jalapeno Cornbread Muffins

Looking for a great cornbread recipe? You HAVE to try these soft and fluffy honey jalapeno cornbread muffins... they are sure to be a favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 muffins
Course: Side Dish
Cuisine: American

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tbsp Green Pepper Hot Sauce
  • 8.5 ounce can cream-style corn

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Prepare 12 muffin cups lining with muffin liners.
  2. In a small bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Whisk to remove any clumps.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 4-5 minutes. This can be done with a hand mixer as well.
  4. Add in honey and eggs and mix for another 2-3 minutes. Add dry ingredients and mix until just combined. Slowly mix in buttermilk, hot sauce, and corn. Be careful not to over mix.
  5. Spoon ⅓ cup batter into each prepared muffin cup (or fill liners about 1/2 to 2/3 full).
  6. Bake for 15-17 minutes, or until a toothpick inserted into center of a muffin comes out clean.
  7. Cool on wire rack.

Notes

  • ** I typically double this recipe, as they go pretty fast in my house. They also freeze well!