Jalapeno Cornbread Muffins

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting – perfect as an appetizer or snack!

Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

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.

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Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

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.

Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

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

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 jalapenos, seeded and diced
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt.
  3. 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.
  4. 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.
  5. Remove from oven and cool on a wire rack.

Adapted from Comfort of Cooking.

Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 208.8 Calories from Fat 90.9
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 5.8g 29%
Trans Fat 0.4g
Cholesterol 54.1mg 18%
Sodium 198.7mg 8%
Total Carbohydrate 26.0g 9%
Dietary Fiber 1.1g 4%
Sugars 11.0g
Protein 4.3g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.