These muffins will add a little zing to your meal without being too spicy. The addition of buttermilk makes them moist, delicious & balances out the heat perfectly.
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.
Notes
STORING/FREEZINGStoring: 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.