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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this for a BBQ party. It got high praises.
These Jalapeño muffins look so good Can’t wait to try Thank you for sharing 🙂
These muffins are amazing! I did only use 1/4 cup of sugar as recommended in the comment section, and I didn’t drizzle with honey since we were having these with soup. (I’ll try that another time. 😉 ) my son suggested topping them with pineapple jalapeno salsa. I told him we could use the cupcake corer and put the salsa in the middle of the muffins. Mmmmmmm…. Thank you, thank you for this recipe!!
This is the best cornbread recipe ever!
I have made many over the years but none as delicious as these!
Will use the recipe for now on! Thank you, Diann
These are by far the BEST cornbread muffins i’ve ever made (and I’ve made many!) Everyone who has tried them can’t get enough. Thanks for sharing such a fantastic recipe!
I was wondering if it would be ok to use a round baking pan instead of muffin pan?
Yes, absolutely. You may need to adjust baking time as needed though.
Pingback: Cornbread (pain de maïs) au jalapeño | Catherine Cuisine
Hello Chung-Ah! I finally made this wonderful recipe yesterday. I simply reduced the amount of sugar because I wanted to eat the cornbread with a chili, and not as sweet muffins. The texture and flavor are perfect! I translated the recipe in French and and it is now on my blog with a link to yours. Thank you, I love your blog 🙂
http://catherinecuisine.com/2014/03/03/cornbread-pain-de-mais-au-jalapeno/
Did you add anything when you reduced the sugar? Thanks.
No, did not add anything. reducing the sugar in a recipe does not change its texture. It was perfect with 1/4 cup sugar, to eat as a savory bread 🙂
These look great. Do you top with a slice of jalapeno and drizzle honey on each muffin before you put it in the oven to get that look? Also, it looks like you left the seeds in the jalapeno slice on the top – does that mean you used a third jalapeno for this? Thanks.
Ng, if you would like to garnish these muffins with jalapeno, you can top the muffins with a jalapeno slice (you would be using a third jalapeno) before popping them in the oven. I recommend drizzling with honey upon serving.
Great, thank you!
Wow, these look crazy delicious 🙂 I cannot wait to use this recipe!
Can these be made the night before and reheated?
Yes, absolutely. You can pop it in the microwave for a quick nuke.
Thanks. Want to bring them to a Mardi Gras parade, but wanted to get them made tonight.
Wow, these sound amazing!
My mouth is watering! These would add an a perfect touch to many, many meals! Love!
Corn bread is my happy place. It’s one of my favorite all-time comfort foods, and the drippy honey + spicy jalepeno launches these babies into the carbalicious hall of fame! PS. If you and I ever dine and the same Italian restaurant, they better up their bread supply. I just can’t get enough either!
These look amazing! 🙂 I agree with you on the baskets of rolls or bread at restaurants. Once or a dozen times I have eaten enough bread that I was no longer for the “real” food I had ordered and have to take that home.
Was looking through Pinterest for a cornbread muffin recipe, stumbled upon these delicious looking muffins. Definitely making these tomorrow night to go along with my homemade chili. Aside from how good these look, I want to make everything I have seen! The photography of the food is so appealing! There are so many recipes I have seen I need to make for sure!!!
These muffins (and your photos) are just stunning. Pinned!
These look wonderful! And I love the photo where they’re all stacked so neatly, very arty indeed, and it only make them look even more scrummy 😀
I love cornbread-anything (who doesn’t?!) Definitely feeling inspired 😀 x
These look great! Love the combo of jalapeño, cheese in the cornbread. They would go great with a big bowl of chili.
Wow! These are adorable! I love the sweet+spicy mix, and your pictures are awesome!
I love corn bread, I love cheese, peppers have their place..but then you drizzle those muffins with honey and I am heading to my list to add jalapenos for my next batch of corn bread…