These Jalapeño Cornbread Muffins are light, tender, and perfectly balanced with just the right amount of sweetness and spicy jalapenos. Buttermilk and honey ensure they stay moist and flavorful, making them the ideal side dish. Ready in under 30 minutes, including baking time!
These fluffy jalapeño cornbread muffins are irresistibly light and tender, with the perfect balance of savory and sweet. It has the right amount of sugar—enough to enhance the flavor without being overly sweet.
If you love cornbread, you'll also adore this moist and easy Jiffys corn casserole recipe. However, these muffins and made from scratch, they're so easy to prepare that you can have warm, fresh baked jalapeno cornbread muffins on the table in about 30 minutes.
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Why you'll love it?
- Slightly sweet and spicy
- Fluffy & tender
- Easy to make—no mixer needed!
- A delicious side dish or a tasty snack!
- Adjust jalapenos based on your spice tolerence
Make it your own
These buttery, fluffy cornbread muffins are delicious on their own, but feel free to get creative with add-ins! Here are a few suggestions:
- Cheese: Cheddar and jalapeno are a classic combo. Stir in ½ to ¾ cup of shredded cheddar cheese into the batter.
- Corn: Add ½ cup of cooked or drained canned corn kernels to enhance the sweet corn flavor and add a delightful texture to the muffins.
- Bacon: Crumble 2-3 strips of cooked bacon into the batter for an incredible flavor boost.
How to make jalapeno cornbread muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 9 - Divide batter into paper-lined muffin pan and top with sliced jalapenos. Bake at 350 degrees for about 15 minutes.
Secret to light and tender cornbread muffins
The flour-to-cornmeal ratio forms the base of the batter, giving the cornbread its perfect crumbly texture. I use twice as much flour as cornmeal, resulting in a tender, cake-like texture that's light and less crumbly.
While butter adds rich flavor, the addition of oil lightens the crumb and helps prevent the cornbread muffins from being too crumbly. The butter enhances taste, while the oil keeps them soft and tender.
Buttermilk makes baked goods incredibly moist, adding tenderness, a slight tang, and enhanced flavor.
Recipe tips
- Make sure you use cornmeal and not corn flour or masa harina.
- Add jalapeños to taste, based on your spice tolerance.
- Remove the ribs and seeds before chopping to reduce the heat and enhance the jalapeño flavor without overwhelming spiciness.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze them for up to 3 months!
More spicy recipes using jalapenos
Jalapeno Cornbread Muffins
Equipment
Ingredients
- 2 to 3 Jalapeno peppers
Dry ingredients
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 cup buttermilk
- 1 large egg
- ¼ cup melted unsalted butter
- ¼ cup vegetable oil
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- Thinly slice one jalapeño pepper and set it aside for topping. Remove the seeds and ribs from the remaining jalapeños, then finely chop them. This not only reduces the heat but also brings out the jalapeño flavor without overpowering spiciness.
- Add all the dry ingredients to a large bowl and whisk to combine.
- Add the chopped jalapenos and all the wet ingredients into another smaller bowl. Whisk to combine thoroughly. Pour it into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about two-thirds full, and top with one or two jalapeño slices.
- Bake for 18 to 20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Angie
I made these last night for dinner and got rave reviews. I reduced the jalapenos for the kids.