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Easy Jalapeño Cornbread Muffins Recipe

Jalapeño Cornbread Muffins

Warm, cozy, and slightly spicy, these jalapeño cornbread muffins are the perfect side dish for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup cornmeal
  • 1 cup all-purpose flour Measured lightly
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter Browned for flavor
  • 1 cup buttermilk Can substitute with regular milk and lemon juice
  • 1 large egg
  • 1 medium jalapeño Fresh or pickled, seeds removed for less heat
Optional Add-ins
  • 3/4 cup shredded cheddar or pepper jack cheese For cheesy muffins
  • 2-3 tablespoons honey For a sweeter version
  • 1-2 tablespoons sugar Add for sweeter cornbread style

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a muffin tin or use liners.
  2. In a small saucepan, melt the butter over medium heat until browned, then remove from heat and let cool slightly.
  3. In a large bowl, combine cornmeal, flour, baking powder, salt, and brown sugar.
  4. In another bowl, whisk together buttermilk, egg, and cooled browned butter.
  5. Add the wet ingredients to dry ingredients and stir until just combined, being careful not to overmix.
  6. Fold in the diced jalapeño and any optional ingredients you desire.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 10-12 minutes, or until a toothpick comes out with a couple of moist crumbs.
  3. Let muffins cool in the tin for a few minutes before transferring to a wire rack.

Notes

Serve warm with butter and honey. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 3 days.