5 from 87 votes
Jalapeno Cornbread Muffins
Jalapeno Cornbread Muffins combine yellow cornmeal and flour with diced jalapeños and cheddar cheese to deliver a moist, mildly spicy muffin. Sweetened with honey and sugar, and made tender with buttermilk and butter, these muffins present a balanced flavor and a soft crumb with a subtle heat.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
muffins
Course:
Side Dish, Appetizer
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.
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