Jalapeno Cornbread Muffins

Name: Jalapeno Cornbread Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup unsalted butter; ½ cup sugar; 2 large eggs; 1 tablespoon honey; 2 jalapeños; ¼ cup shredded cheddar cheese

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 muffins
Course
Side Dish, Appetizer

Jalapeno Cornbread Muffins

Iris Warren

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These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

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Ingredients

Servings

1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter melted
½ cup sugar
2 large eggs
1 tablespoon honey
2 jalapeños seeded and diced
¼ cup shredded cheddar cheese

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Instructions

Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.