Jalapeno Cornbread Muffins

yellow cornbread muffins topped with green jalapeno slices in a white tray.

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.

Course Dinner

Cuisine American

Keyword cornbread muffins, Jalapeno cornbread muffins

Prep Time 13

Cook Time 15

Total Time 28

Servings Muffins

Calories 170kcal

Author Maria Doss

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.

Video

Notes

Make sure you use cornmeal and not corn flour or masa harina.

Store in an airtight container at room temperature for up to 3 days.

Freeze them for up to 3 months!

Nutrition