These Jalapeño Cornbread Muffins are the perfect balance of sweet and spicy—thanks to honey and fresh jalapeños. Made with buttermilk, these corn muffins are extra moist, fluffy, and totally irresistible.
5 Star Review
One reader Angie writes, "I made these last night for dinner and got rave reviews. I reduced the jalapenos for the kids" ★★★★★
Soft and Fluffy Cornbread Muffins
The secret lies in the right balance of flour and cornmeal. I use twice as much flour as cornmeal for a softer, more cake-like texture that’s tender instead of crumbly.
A mix of butter and oil gives you the best of both worlds — butter adds a rich flavor, while oil keeps the muffins light and moist.
And the secret ingredient? Buttermilk. It adds a gentle tang, extra moisture, and that perfectly soft bite that makes these corn muffins irresistible every time. Don't have buttermilk? Learn how to make buttermilk with lemon juice.
Jump to:
- 5 Star Review
- Soft and Fluffy Cornbread Muffins
- ♡ What you’ll love about this recipe:
- Notes on a few ingredients
- How to make jalapeno cornbread muffins?
- Tips for Success
- Substitutions and Variations
- Jalapeno Cornbread Muffins
- Watch how to make it
- Best way to reheat jalapeno cornbread muffins
- How to Chop Jalapenos for Cornbread Muffins
- More recipes using jalapenos
♡ What you’ll love about this recipe:
✔️ Sweet meets spicy – Honey adds just the right touch of sweetness, balanced by a kick from fresh jalapeños.
✔️ Fluffy and tender – Thanks to buttermilk and a splash of oil, every bite is soft and moist.
✔️ Quick and easy – No mixer needed, and these jalapeno corn muffins are ready in under 30 minutes!
✔️ Versatile – Perfect as a Thanksgiving side dish or a flavorful snack anytime.
✔️ Customizable heat – Adjust the jalapeños to match your spice preference.
Notes on a few ingredients
- Butter and Oil – Butter adds rich, classic flavor, while a little oil keeps the crumb light, tender, and prevents the cornbread muffins from becoming too dry or crumbly.
- Buttermilk – Buttermilk adds moisture, a slight tang, and helps create a soft, tender texture in the muffins.
- Flour and Cornmeal – Upon recipe testing several times, I find using twice as much flour as cornmeal gives the muffins a fluffy, cake-like texture, while the cornmeal adds flavor, color, and a hint of crunch.
- Sugar and Honey – A touch of sugar and honey adds gentle sweetness that balances the heat from jalapeños, enhances the corn flavor, and helps the muffins brown beautifully.
- Baking Powder – Baking powder helps the muffins rise, creating a soft, airy texture and those perfectly domed tops.
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.
Tips for Success
- 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 the jalapeno cornbread muffins for up to 3 months!
Substitutions and Variations
These buttery, fluffy cornmeal buttermilk muffins are delicious on their own, but feel free to get creative with add-ins! Here are a few suggestions:
- Cheese: Cheddar and jalapeno peppers are a classic combo. Stir in ½ to ¾ cup of shredded cheddar cheese into the corn muffin batter.
- Corn: Add ½ cup of cooked or drained canned corn kernels to enhance the sweet corn flavor and texture.
- Bacon: Crumble 2-3 strips of cooked bacon into the batter for some yumminess.
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
- Prep. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- Chop jalapenos. Thinly slice one jalapeño and set it aside for topping. For the remaining peppers, remove the seeds and ribs to reduce the heat, then finely chop them to add flavor without overwhelming spiciness.
- Mix dry ingredients. Add all the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt) to a large bowl and whisk to combine.
- Mix wet and finish. Add the chopped jalapenos and all the wet ingredients (buttermilk, egg, melted butter, oil, and honey) 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.
- Fill and bake. 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.
Watch how to make it
Best way to reheat jalapeno cornbread muffins
1. Oven (Best for Texture): Preheat to 325°F (160°C). Wrap muffins in foil to prevent drying out. Warm for 10–12 minutes, or until heated through.
2. Air Fryer (Perfect for a few at a time): Place in a preheated 350 degree air fryer and air fry for 2 to 4 minutes or until warmed through. This method also give the tops a crisp texture.
3. Microwave (Fastest): Wrap a muffin in a damp paper towel to keep it moist. Microwave for 15–20 seconds. Add 5-second bursts as needed.
🌽 Looking for a cornbread casserole for your Thanksgiving dinner? Try my easy Jiffy corn casserole made using Jiffy's corn muffin mix!
How to Chop Jalapenos for Cornbread Muffins
You can mix chopped jalapeños right into the cornbread batter—they add a nice kick of heat and little pops of green throughout.
I also like to top each muffin with one or two jalapeño slice before baking. It softens in the oven, adds a pretty touch, and gives a subtle heads-up to guests that these cornmeal muffins have a spicy twist—perfect for the holiday table!
How to chop jalapenos into small pieces
- Wash & dry the jalapeño peppers thoroughly.
- Slice off the stem, then cut the spicy pepper in half lengthwise.
- Remove the seeds and white membranes with a spoon if you want a milder flavor (they hold most of the heat). For spicier cornmeal muffin, leave some in!
- Lay each half flat-side down on a cutting board and chop into small, even pieces.
How to slice jalapenos for topping
- Wash & dry the peppers thoroughly.
- Slice off the stem, then place them on a cutting board.
- Slice crosswise into thin rounds (about ⅛ thick).
💡 Tip: If you’re sensitive to spice, wear gloves while chopping or wash your hands thoroughly afterward—avoid touching your eyes!
More recipes using jalapenos
- Air Fryer Jalapeno Poppers are stuffed with a super flavorful creamy cream cheese filling encased in a crunchy, buttery breadcrumb topping.
- Easy Peruvian Chicken Thighs are drizzled with a creamy, vibrant green jalapeno sauce that takes it to the next level!
- Jalapeno Cream Cheese Dip is creamy, spicy, cheesy and easy. It is perfect for game day or the Holidays and has never failed to impress.
- Jalapeño Deviled Eggs are packed with both fresh and canned jalapeños, they’re bursting with flavor and the perfect amount of heat.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Angie
I made these last night for dinner and got rave reviews. I reduced the jalapenos for the kids.