Jalapeno Cornbread Muffins
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.
Servings 12 Muffins
Calories 170kcal
Equipment
Ingredients
- 2 to 3 jalapeno peppers
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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. In a large bowl, add 1 cup flour, ½ cup cornmeal, 2 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and whisk to combine.
- Mix wet and finish. In a separate small bowl, add the chopped jalapeños, 1 cup buttermilk, 1 egg, ¼ cup melted butter, ¼ cup oil, and 1 tablespoon honey. Whisk until everything is well combined. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins tough.
- 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
Serving: 1Muffin | Calories: 170kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 236mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg