Description
Growing up in the South, cornbread wasn’t just food; it was tradition served warm on every dinner table. But these Sweet and Spicy Honey Jalapeno Cornbread Muffins take that beloved classic and give it a modern twist that’s impossible to resist. The combination of cornmeal’s rustic texture with honey’s golden sweetness creates the perfect canvas for jalapeños to add their distinctive heat and bright flavor.
Ingredients
Base Ingredients:
- 1 cup yellow cornmeal (medium grind works best)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk (room temperature)
- 1/3 cup honey (plus extra for drizzling)
- 2 large eggs
- 1/4 cup melted butter (slightly cooled)
- 2 tablespoons vegetable oil
Flavor Enhancers:
- 2–3 fresh jalapeños, seeded and finely diced (about 1/4 cup)
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped (optional)
Substitution Suggestions:
- Gluten-free option: Replace all-purpose flour with gluten-free flour blend
- Dairy-free: Use plant-based milk with 1 tablespoon lemon juice instead of buttermilk
- Vegan alternative: Substitute eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- Heat level adjustment: Use poblano peppers for milder heat, or serrano peppers for extra fire
Instructions
Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners or generously grease with butter. This higher temperature helps create those beautiful, domed tops that make bakery-style muffins so appealing.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined. The key here is ensuring no lumps remain – this creates the foundation for perfectly textured muffins.
In a separate bowl, whisk the buttermilk, honey, eggs, melted butter, and oil until smooth. The mixture should have a golden color from the honey and be completely uniform. If your honey is thick, warm it slightly to make mixing easier.
Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Stop mixing as soon as you no longer see dry flour – overmixing leads to tough, dense muffins. The batter should look slightly lumpy and rustic.
Gently fold in the diced jalapeños, shredded cheese, and chives if using. Distribute them evenly but don’t overmix. These flavor additions should be visible throughout the batter, promising delicious surprises in every bite.
Divide the batter evenly among muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Drizzle with additional honey while still warm for extra sweetness that complements the spicy jalapeños perfectly.
Nutrition
- Calories: 195