Jalapeno Cornbread Muffins will add a little zing to your meal without being too spicy. The addition of buttermilk & honey makes them moist, delicious & balances out the heat perfectly.
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Sweet and Savory Muffins
Sweet and savory muffins offer a delightful blend of flavors that cater to every palate. These delectable treats combine a touch of sweetness with unexpected and savory ingredients, creating a unique blend of flavors. The sweet flavors of muffins range from blueberry to chocolate chip and poppy seed to banana nut, while savory ones incorporate savory elements like cheese, herbs, or even veggies like spinach or sun-dried tomatoes.
The contrast of sweet and savory makes them a versatile option perfect for any time of day, be it a comforting breakfast, a tasty snack, or even a side to salads, soups or a savory dinner. Whether you prefer the classic sweetness of a muffin or crave a savory twist, sweet and savory muffins like these Sweet Potato Muffins, Zucchini Muffins, and Pineapple Carrot Muffins offer up some delicious options.
Why You'll Love These Jalapeño Cornbread Muffins
- Cake Like - using both cornmeal and flour gives it a cake-like texture
- Mildly Spicy
- Sweet and Savory
- Tangy with Buttermilk
- Easy to Make Quick Bread
- From Scratch - better than using a mix like Jiffy or Bisquick
- Freezes well - Make up a couple of batches for future meals.
Are jalapeno cornbread muffins spicy?
In our home, we like our food spicy. Not too spicy but enough that it gives that extra little bite to the recipe. These jalapeno cornbread muffins do just that. Now don't worry, they aren't too spicy for those that like things a bit milder, I think it's the buttermilk and honey that kind of even things out, but they do have a nice taste of pepper and onion.
- All-purpose flour
- Brown sugar
- Vegetable Oil
- Baking Soda
- Baking Powder
- Green Onions
- Fresh Jalapeno Peppers
- Cayenne Pepper
How to Make Jalapeno Cornbread Muffins
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper.
- In a medium bowl, combine melted butter with vegetable oil and brown sugar. Add honey.
- Pour in vegetable oil and whisk together.
- Add egg, buttermilk, chopped jalapenos, and green onions. Whisk again until well blended.
- Add wet ingredients to dry ingredients.
- Stir until just combined.
- Spray a 12-cup muffin pan with oil. Divide the batter between the 12 muffin cups.
- Bake at 425°F for 5 minutes, turn down the heat to 350°F, and bake for another 15 minutes.
- Have all ingredients at room temperature before making the batter.
- Don't overmix the batter. A few lumps are okay.
- A dark pan will cause the muffins to be crustier and darker. Use a light pan if possible.
- Don't overfill the muffin cups.
- Cornbread muffins are done when a toothpick inserted in the center comes out clean.
- Place a jalapeno slice on the top before baking for a decorative touch.
- For an extra crispy exterior, put 1 tablespoon of vegetable oil in each muffin cup. Place the muffin pan in the oven when you preheat the oven. Spoon the batter into the hot muffin pan.
- Bacon - Add ¼ cup of crispy cooked bacon crumbles or bacon bits.
- Cheesy - Add ½ to 1 cup of shredded cheddar cheese, Colby Jack, Monterey Jack, Pepper Jack, or Mexican Cheese Blend. Or press a small cube of cream cheese into the center of the batter in the muffin cups before baking.
- With Corn - Add ½ to 1 cup of corn kernels.
- Mini Muffins - Use a mini muffin pan and cut the baking time in half.
- Gluten Free - Substitute all-purpose flour with gluten-free 1-to-1 baking flour.
What to Serve with Cornbread Jalapeno Muffins
Serve these muffins with butter, honey, or honey butter.
They go perfectly with any type of soup, be it our creamy chicken corn soup or seafood gumbo, and even with hearty stews such as our easy Crockpot Beef Stew, add that slather of butter and you'll think you died and gone to heaven.
More dishes they go great with:
How to Store, Freeze, and Reheat
Storing: Allow the muffins to cool to room temperature. Place them in an airtight container or plastic zip-top bag, or wrap them with plastic wrap. Store cornbread muffins at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Allow the muffins to cool to room temperature. Place them in a freezer-safe container or plastic freezer bag. Freeze them for up to 3 months. Thaw them in the fridge overnight.
Reheating: Microwave them for 30 seconds or until warm. You can also reheat them in the oven at 350°F for 10 to 15 minutes.
More Muffin Recipes
Love muffins? These are the most popular ones you should try:
Basic Savory Muffin recipe with cheddar and Pecorino Romano cheeses.
Find even more easy muffin recipes here on 2CM!
Jalapeno Cornbread Muffins
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- ½ cup butter, melted
- 2 Tablespoons vegetable oil
- ⅓ cup light brown sugar, packed
- 2 Tablespoons honey
- 1 large egg
- 1 cup buttermilk
- 2 jalapeño peppers, seeds removed & chopped
- ⅓ cup sliced green onions
- Preheat oven to 425° degrees. Spray a 12-count muffin pan with nonstick spray.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and cayenne (if using).
- Place butter in a medium microwave-safe bowl. Heat for 1 minute then stir until all butter is melted. Whisk in vegetable oil, brown sugar, and honey. Add egg, buttermilk, chopped jalapenos, and green onions. Continue whisking until well blended.
- Add butter mixture to dry ingredients and stir until just combined.
- Scoop into prepared muffin pan.
- Bake in 425 degree oven for 5 minutes then turn heat down to 350 degrees and bake an additional 15-17 minutes.
- Remove from oven and let cool for 5 minutes. Invert into a basket and serve warm with butter.
This post has been updated with more helpful information and step-by-step directions. It was first published on October 23, 2016.