Jalapeno Cornbread Muffins
by Chungah
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Homemade cornbread muffins! Moist and so buttery. And it’s so easy (no mixer required!), baking in less than 20 min and freezes like a dream!
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Why you’ll love these cornbread muffins
- Completely homemade. Say goodbye to box cornbread mix and dry, dense cornbread! These muffins are amazingly moist, crumbly, and buttery. And you can make these as sweet or as savory as you like.
- No mixer required. A mixer is not needed, and these muffins bake in less than 20 minutes.
- Can be served with anything. These muffins are perfect as a side dish (that you’ll want to serve with anything and everything, particularly a cozy bowl of chili), an easy appetizer or even an after school snack for the kids.
- Guaranteed crowd-pleaser. Not only are these great for a quick weeknight meal but they are also perfect for party entertaining and holiday get-togethers.
- Freezer-friendly. No more leftover waste! These muffins can be stored in the freezer for up to 3 months, and reheat like a dream!
is cornbread sweet or savory?
Cornbread can be both sweet or savory depending on personal preference. Southern-style cornbread, for example, comes in so many different varieties and is typically made without sugar (more savory). These muffins, however, lean more towards the sweet cornbread category, sweetened by white granulated sugar and honey.
VARIATIONS and substitutions
Bacon or sausage
Add crispy, crumbled bacon or sausage.
Cheese
Substitute a different cheese such as shredded Pepper Jack or smoked Gouda.
Herbs
Add chopped fresh herbs such as rosemary, thyme, or chives.
Vegetables
Diced and sauteed bell peppers, caramelized onions, canned green chiles, or frozen or canned corn kernels are all great additions.
Mild
For more mild flavors, especially for toddlers and children, skip the jalapenos and substitute scallions (green onions).
how to make these easy cornbread muffins
- Prep a muffin pan. Line or spray a 12-cup muffin pan with nonstick spray first.
- Mix the dry ingredients. Mix together the flour, cornmeal, baking soda, and salt.
- Mix the wet ingredients. Whisk together the buttermilk, butter, sugar, eggs, and honey.
- Combine. Pour the wet ingredients into the dry ingredients, stirring gently until the flour disappears. Avoid overmixing the batter, which will lead to dense, dry cornbread.
- Add mix-ins. Gently fold in the jalapeño and shredded cheddar cheese.
- Bake. Divide the batter evenly among the muffin pan, and bake until golden brown, about 15-17 minutes.
- Serve. Serve warm with softened butter or drizzled with honey (freezing any leftovers for later).
pro tip
Make your own buttermilk substitute.
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic, such as lemon juice or distilled white vinegar. Add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
what to serve with jalapeno cornbread muffins
Tools For This Recipe
12-cup muffin pan
Jalapeno Cornbread Muffins: Frequently Asked Questions
If the seeds and membranes are removed from the jalapeno peppers before adding to the cornbread batter, the spice level will be relatively mild. If the seeds are left intact, the muffins will be on the spicier side.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
You can make one of my favorite cornbread stuffings, a holiday staple, or add them (crumbled) as a salad topping.
Yes! You can easily make cornbread in a skillet (recipe here).
Yes! Once cooled completely, wrap each muffin in plastic wrap before transferring into plastic freezer bags (this will prevent freezer burn), squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating at 325°F (covered in foil) until heated through.
Jalapeno Cornbread Muffins
Video
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 pan 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.
- Stir in jalapenos and cheese until just combined.
- 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.
- Serve warm.
Equipment
Notes
- Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here yielding light, moist and fluffier cornbread muffins. Using milk will lead to more neutral flavors and a drier consistency.
- Liners vs. spray. Prefer cupcake liners? Skip the spray and line the muffin pan with liners instead.
- Use fine or medium-ground cornmeal. Dependent on personal preference, fine or medium-ground cornmeal are typically the most popular options for cornbread. For a more smooth consistency, fine-ground cornmeal is ideal, but for more texture and grittiness, medium-ground is the way to go.
- Do not use cornbread mix. Cornbread mix is not the same as cornmeal. Cornbread mix comes pre-mixed with leavening agents.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough muffins.
- Dress them up. Finish the muffins off with a drizzle of honey, enjoying them on its own as a snack or paired with a comforting bowl of chili.
- Freeze as needed. Cornbread muffins freeze very well and can typically last up to 3 months in the freezer.
Did you make this recipe?
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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…
Love the photos! So pretty!
I have NEVER seen such fantastic recipes….that I try as often as possible….nor such fantastic photos….a feast for my eyes! NO one has the gift of cooking nor the gift of photography like you do. How I love and enjoy your blog! A big thanks!
Yum…..looks so good. Great job on the photos!
Beautiful photos of delicious looking muffins. I love cornbread and with honey … perfect!
Was looking for a basic cornbread or muffin. Would this recipe work without the peppers and cheese?
Yes, absolutely. Feel free to omit the jalapeños and cheese, and proceed accordingly.
OH YES! WE CAN MAKE CORNBREAD MUFFINS WITH THIS TOO 😀 TH@NKS $ THE RECIPIE!!!
I bet the combo of the honey with the cornbread and then the jalepeno slice, it’s gotta be SO good! The pics are so signature you. All that glistening honey and gorgeous light. So pretttttty!
Jalapeno cornbread muffin? Wow, this sounds so good!! I never thought of jalapeno in cornbread… THESE look amazing!! I definitely have to make them, thanks for sharing! 🙂
These actually look amazing!!!
I can’t wait to try them. You are such a talented photographer!
The Macadame. xx
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