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Browned Butter Jalapeño Cornbread Muffins

These cornbread muffins feature nutty browned butter and spicy jalapeños, making them perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup brown butter Melted until golden brown and fragrant.
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 cup milk
  • 2 large eggs
  • 1 cup cheddar cheese Shredded, plus more for topping.
  • 2 medium jalapeños Chopped, seeds in for maximum heat.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. Melt the butter in a pan over medium heat, swirling occasionally until golden brown and aromatic.
  3. In a large bowl, combine cornmeal, flour, sugar, and baking powder.
  4. In another bowl, whisk together milk, eggs, and the browned butter.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped jalapeños and cheddar cheese.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Top with extra cheese if desired.
  3. Bake in the preheated oven for 18-20 minutes or until the muffins are golden and a toothpick inserted comes out clean.
Serving
  1. Let cool slightly, then remove from the tin and serve warm.
  2. Optionally, drizzle with warm honey, add a dollop of butter, or top with sour cream.

Notes

These muffins freeze well, making them perfect for meal prep. Feel free to substitute with different cheeses or add spices for extra flavor.