These Jalapeño Cornbread Muffins are the perfect side dish to your favorite entree. I recently made these as part of our Chili Bar party and have been munching’ on the leftovers for days! I have gotten so addicted, plus they are just so easy to throw in a Ziploc and add to your lunches, so I may have to make an extra batch here pretty soon!
They are perfectly moist but still have a bit of that classic cornbread crumbly-ness that we all love. And the best part is that they have little jalapeño bites in them! The jalapeños paired with the honey and brown sugar creates the perfect mouth-watering sweet-n-spicy blend that is just to die for! The Jalapeños add just a little extra kick – nothing too out of control, so if you aren’t a fan of extra spice, fear not, you will still LOVE them!
Whip up some of these tasty muffins, melt a little bit of butter on each, and wait for your whole world to be rocked with the first bite!
Enjoy!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 Tbs vegetable oil
- 1/3 cup packed brown sugar
- 2 Tbs honey
- 1 large egg, at room temperature
- 1 cup buttermilk
- 2-3 chopped jalapeño peppers, deseeded
- Preheat oven to 425°F.
- Spray a 12-count muffin tin with a non stick spray or line with cupcake liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt and then set aside.
- Whisk together the cooled melted butter, oil, brown sugar, and honey in a medium sized bowl completely until combined and smooth. Then whisk in the egg. Finally, add the buttermilk and whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until fully incorporated. Add the jalapenos and gently fold in being careful not to over mix.
- Spoon batter into muffin tin, filling all the way to the top.
- Bake for 5 minutes 425°F then, without removing the muffins from the oven, reduce heat to 350°F and continue baking for 16 more minutes or until a toothpick comes out clean from the center.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes.
- Serve muffins with butter or honey and enjoy!
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