Jalapeno Cornbread Muffins
User Reviews
5
Jalapeno Cornbread Muffins
Description
This recipe balances dry ingredients including all-purpose flour, yellow cornmeal, baking soda, and salt, combined with wet ingredients such as buttermilk, melted butter, sugar, eggs, and honey. The batter is gently mixed to avoid overworking the gluten, preserving tender crumb structure.
Diced, seeded jalapeños add gentle heat without overpowering, and shredded cheddar cheese provides savory depth and texture. The batter is scooped evenly into a greased muffin tin and baked until a toothpick inserted comes out clean, yielding golden, moist muffins.
These muffins can be served warm as a complement to meals or as a spicy snack. The flavor combination supports savory dishes well, with the honey and sugar balancing the jalapeño’s heat and the cheese's richness.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal yellow
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup butter melted, unsalted
- ½ cup sugar
- 2 egg large
- 1 tablespoon honey
- 2 jalapeños seeded and diced
- ¼ cup cheddar cheese shredded
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.
User Reviews
Overall Rating
5
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