Jalapeno Cornbread Muffins
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting – perfect as an appetizer or snack!
Carbs and I get along so well. I could easily skip dinner and eat an entire loaf of bread. And I’m definitely one of those girls at those fancy schmancy restaurants asking for 3 bread basket refills before our meal actually comes out. That being said, having a dozen of these jalapeno cornbread muffins around the house was bad news because with a drizzle of honey, I ate every. single. one.
These cute little muffins have all the fundamental elements – cheese, spice, and carbs. They’re perfect as a side dish, an appetizer, or even as a snack. And if you’re a night owl like me, these babies come in very handy at 1 in the morning.
Honestly though, how could you resist these cute little muffins? And with that jalapeno slice on top, it’s just staring you down, begging to be devoured, so that’s exactly what I did. Can you blame me?
Jalapeno Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- ½ cup sugar
- 2 large eggs
- 1 tablespoon honey
- 2 jalapenos, seeded and diced
- ¼ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
- In a large bowl, combine flour, cornmeal, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
Did you make this recipe?
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These turned out unbelievably well. I cut the sugar and increased the honey and also added a quarter cup of canned corn. It tasted best hot out of the oven but still tasted great later on. The recipe yielded 16 muffins for me. EXCELLENT!
good! look nice. a lot sweet. exactly what you want in this kind of thing to set off some chili.
So good!
I had to half the sugar, and these were delicious. I made mini muffins, cooking them for 11 minutes.
I believe you mentioned in one reply that these muffins should be made no more than a day or so ahead of time. Could I make them them a week or two ahead and freeze them (even with the extra slice of jalapeno on top)? If so, would microwaving briefly work for reheating?
So delicious!
Do you put a sliced jalapeño on top before or after baking? That’s in addition to the ones you mixed in? Not too much?
my guess is the jalapeno slice is added before baking, I don’t think it would be too much.
Very late comment- but you MUST know this is like Crack Corn Muffins!
I ate them with dinner. Ate them for dessert. Ate them for midnight snack. Wish I had more to eat for breakfast.
Totally addictive!
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
Did you drizzle honey on top?
Hi there! I’m hoping to make several batches of these for a large family BBQ in a few weekends, and am wondering if they can be prepped or made ahead of time (one day in advance)? If so, how would you recommend storing them until the party? Thanks so much – they look amazing!
Can I make jumbo? Bake how long. Also can I use liners?
Jumbo: Yes! Just reduce the oven temp by 10°F and increase time by 10-15%. That will apply with most recipes converting standard to jumbo.
Liners: you can. But I actually suggest using lard or bacon grease to coat your tin; it’ll add more flavor and a nice crust. Liners tend to stick to corn muffins more than most.
The batter can be made up to 3 days ahead of time. Stored in air tight container in your refrigerator (because of the eggs and buttermilk). Be sure to stir the batter again before scooping out, as the cheese and jelepenos will sink to the bottom as it sits.
If you wanted to bake ahead of time; I would do so no more than 16 hours ahead of time. Cornbread dries out fast. Stored cornbread; air tight containers will make the tops soggy. Use a breadbox or a completely cooled oven, uncovered.
I’ve been making these semi-regularly for a while now and everyone loves and compliments on them always! I love them, thanks a lot!
Love love love them! A hit 2 thanksgivings in a row. I’ll make them every year. Moist, never crumble.
Made these for Thanksgiving and they were absolutely delicious and a hit. Did use my own pickled jalapeños in the batter, but, used fresh slices on top. Then brushed a little melted honey on top once they cooled a little. Thank you.
This is the BEST cornbread recipe. I’ve tried dozens in my lifetime and this one is unequivocally my favorite. Moist, flavorful, and easy to make. I didn’t change a thing, but next time I will reduce the sugar just a tad because my husband likes his cornbread to be more on the savory side. This one’s a keeper.
Best corn muffins I’ve ever made, hands down! I was out of all purpose flour so I used bread flour and also subbed jarred sliced jalepenos for fresh/raw and despite these changes the muffins came out perfectly. They don’t crumble, which has been my problem with past recipes, and they’re the perfect balance of sweet, salty, spicy and there’s a little slight crispiness to the outside edges. Will save and re-use this one again and again!
I’ve made these now…..mmm…4 times? Very delicious. I’ve substituted the jalapeño with dried fruit (cranberry, cherry, apricot) and they are amazing!!! Today I am going to add raw cashews!
I have made these a few times and they always they turn out amazing! So easy, so moist and delicious! Delicious with chili or soup or just for a snack with a drizzle of honey – mmmm 🙂
Made these minus the jalapeños ( #toddlers) and they were still delicious! Added extra cheese and cut about half the sugar since I wasn’t balancing the spice of the peppers. Came out perfectly. Huge hit, will make again!
Just made these for dinner and they are fantastic! I ate three right away (rather to my waistband’s chagrin) and am already looking forward to my next one. Thanks as well for the info on how to use sour cream (3/4 c sour cream, 1/4 c water) as a substitute for buttermilk. This recipe joins the ever-growing canon of my favourite recipes by you. Thank you!!
I’ve made these twice and they are fabulous!!!! The second time I was careful measuring my flours. You know, doing it the correct way, and it produced the perfect tender crumb as they say! Keeper recipe!,