Jalapeno Cornbread Muffins
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!
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
Equipment
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.
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.