Jalapeno Cornbread Muffins

No ratings yet

Jalapeno Cornbread Muffins

Turn up the flavor with these Jalapeño Cornbread Muffins! Tender, buttery, and lightly spicy, these moist muffins pair perfectly with chili, BBQ, or soup.

Prep Time15

Cook Time20

Total Time35

Course: Bread

Cuisine: American

Servings: muffins

Calories: 226kcal

Author: Linda Warren

Equipment

12-Cup Muffin Pan

Ingredients

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

Instructions

Preheat oven to 425° F. 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°F oven for 5 minutes then turn heat down to 350°F 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.

Notes

STORING/FREEZING

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.

Nutrition