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.
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Great corn muffins! I’ve made both mini-muffins and regular with this recipe. Go over great with a good bowl of chili.
These are easy to make and so super delicious!! I made them to go with taco soup for my husband’s birthday dinner. We will definitely have these again.
These are so delicious and easy to make. I will be making these for thanksgiving and Christmas. Thanks so sharing!
Easy recipe. Perfect heat. This goes great with a sweet or spicy chili.
These muffins came out beautiful and delicious! Recipe is a forever keeper!
I made these for my mom’s birthday dinner as a trial run for Thanksgiving. Well, my dad ate four, my hubby two. The next day, I cut one in half, browned each half in a little butter, sprinkled a little shredded cheese on the nuffin, and put a fried egg with tobacco on top. My husband wants that at least two more times this week! Thanks for the recipe, It’s a keeper!
Ha, it’s Tabasco, not tobacco. Darn autocorrect!!
I love your website. I’ve tried many of the recipes, and loved them all.
Can the muffins be made with gluten free flour?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Have made these many times now! They’re a family fav. When making for a big crowd (or for children) I usually omit the jalapeños and they still come out perfect. I have also added a can of corn – yummm and I have a gluten free family member and I make these every thanksgiving for him with gluten free flour and they taste great. Thanks!
Hi! Does this require regular yellow cornmeal or self rising yellow cornmeal? Thanks!
Regular yellow cornmeal. 🙂
I’ve made these many times now, everyone always enjoys them and asks for the recipe! Thank you for the delicious recipe!
Cody J
I’ve made these before and they are delicious. I was wondering if the recipes doubles well?
Yes, it does! 🙂
I made these today following the recipe, only change I made was to add a little extra grated cheddar and parmesan on the top of the muffins. Perfection!!! Blown away that I didn’t have to jazz the recipe up, it is perfect as is. I used cane sugar and didn’t reduce the quantity and believe the sugar to jalapeño ratio is truly perfection!!!
Thank you for the inspiring pictures an recipes 🙂
I actually have made these, they’re amazing. I’m making about 50 right now for my grandmother’s 95th birthday in a couple hours. This will be the 6 or 7th time making these. Almost always for a different crowd. Always a hit. So good that I will note the first time I made them, I got none. They were all gone faster than the pigs in a blanket.
I ran across this recipe today while looking for a Jalapeno Cornbread. I made it and it turned out awesome. I think they are the best I have ever made. As a result, I subscribed to your blog and can’t wait to try other recipes.
Thanks a lot!
If I substitute 1 can of creamed corn instead of buttermilk, can I still use baking soda or do I have to use baking powder? I’ve looked at other similar recipes with creamed corn and it uses both.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have had great success making cornbread with gf flour, typically using sweet rice flour.
Can I freeze these?
Yes.
These muffins are amazing! My husband and I have a summer cold so decided to fix it by eating chilli laced foods. Made them with polenta as in the UK. Made them in a mix of small and large muffin tins. The small taking around 12 minutes and large 18 minutes as my large muffin tray is very large. Also used chopped jalapenos from a jar as couldnt find fresh. Used 1/4 cup of caster sugar and no cheese as wanted to serve the cheese on top of the chilli instead. So so good. Thankyou.
Can you substitute regular milk for buttermilk?
Amber, you can actually create a buttermilk substitute from milk. It’s so easy!
Directions here. Hope that helps!
How long would you suggest baking for mini muffins?
Does this recipe work with frozen corn kernels mixed in?
Baking time will have to be adjusted as needed. And yes, corn kernels would be an amazing addition!
These were amazing! The sweet and pepper combination were perfect! Especially mixed in with the damn delicious steak chili that was also amazing!!!!
can I use Jiffy cornbread mix? If I do, what would I omit from this recipe?
Thanks!
Unfortunately, I have never tried using the Jiffy mix so I cannot answer with certainty. Please use your best judgment.