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- 1 cup cornmeal - 1 cup all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup buttermilk - 2 large eggs - ¼ cup unsalted butter, melted - ¼ cup honey - 1-2 fresh jalapeños, finely chopped - ½ cup shredded cheddar cheese (optional) I love the mix of sweet and spicy in these muffins. The cornmeal gives a nice texture, while the honey adds a sweet touch. You can adjust the heat by adding more or fewer jalapeños. For an extra kick, keep the seeds in when chopping. If you want, sprinkle some cheddar cheese into the mix for a savory twist. - Mixing bowls - Muffin tin - Whisk and spatula - Measuring cups and spoons Having the right tools makes baking easier. Use mixing bowls to combine your dry and wet ingredients. A muffin tin helps shape the muffins, and a whisk is great for blending. Measuring cups and spoons ensure you get the right amounts for each ingredient. This will help you create perfect muffins every time. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line your muffin tin with paper liners or grease it lightly. - In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. - In another bowl, mix 1 cup buttermilk, 2 large eggs, ¼ cup melted unsalted butter, and ¼ cup honey until smooth. - Pour the wet mixture into the dry ingredients. Stir gently until just combined. - Fold in 1-2 finely chopped jalapeños and ½ cup shredded cheddar cheese, if using. - Spoon the batter into the muffin tin, filling each liner about two-thirds full. - Bake for 15-20 minutes until golden brown. - A toothpick should come out clean when inserted into the center. - Let the muffins cool in the pan for a few minutes. - Then transfer them to a wire rack to cool completely. The key to fluffy Jalapeño Honey Cornbread Muffins is simple: don’t overmix the batter. Overmixing makes the muffins tough. You want a light and airy texture. Mix until the batter just comes together. That’s it! After mixing, let the batter rest for about 10 minutes. This gives the cornmeal time to absorb moisture, which helps with texture. For spice lovers, you can adjust the heat of your muffins. If you want more kick, leave some seeds in the jalapeños. For a milder version, remove all seeds. You can also play with different cheeses. Cheddar adds a rich taste, but feel free to try pepper jack or even feta. Each cheese gives a unique flavor to your muffins. These muffins pair well with many dishes. Serve them warm with chili or soup for a hearty meal. They also go nicely with BBQ. For presentation, drizzle some honey on top. Add a few jalapeño slices for color. Place the muffins on a bright platter to make them pop. This will impress your guests and make the meal even more special. Pro Tips Use Fresh Jalapeños: For the best flavor, opt for fresh jalapeños instead of jarred ones. You can control the heat by adjusting the amount you add. Check for Doneness: Every oven is different; start checking your muffins at the 15-minute mark by inserting a toothpick in the center. It should come out clean when done. Experiment with Add-Ins: Feel free to customize your muffins by adding ingredients like corn kernels, diced red peppers, or even crumbled bacon for extra flavor. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave for a few seconds before serving. {{image_2}} You can play with flavors in your Jalapeño Honey Cornbread Muffins. Try adding herbs like cumin or thyme for a twist. These spices bring depth and warmth. You might also add corn kernels. They add sweetness and texture, making each bite delightful. If you need gluten-free muffins, use alternative flours like almond or coconut flour. They work well and keep the muffins moist. For vegan options, swap eggs with flaxseed meal and use almond milk instead of buttermilk. These changes still give you tasty muffins without animal products. To take your muffins to the next level, consider flavored honey. Cinnamon or vanilla honey can add a lovely touch. You could also mix in crispy bacon bits for a savory kick. These additions make the muffins unique and fun. To store your Jalapeño Honey Cornbread Muffins at room temperature, place them in an airtight container. You can also wrap them in plastic wrap or foil. This helps keep them moist and fresh. Avoid stacking the muffins to prevent them from getting squished. They stay tasty for about two to three days at room temperature. For long-term storage, freezing is the way to go. First, let the muffins cool completely. Then wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat, take a muffin out and let it thaw at room temperature. You can also reheat it in the microwave for about 20-30 seconds. In the fridge, these muffins last for about five to seven days. If you freeze them, they can stay good for three months. Just remember to label your containers with dates. This helps you keep track of freshness. Enjoy your delicious muffins while they are at their best! Yes, you can use regular milk. Add one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will mimic buttermilk's tangy taste. To add more heat, use more jalapeños. You can also include chopped serrano peppers. For a smoky flavor, try adding some chipotle powder. Yes, you can mix the dry and wet ingredients separately. Store them in the fridge for up to one day. Mix them together just before baking for the best texture. To reheat, wrap muffins in foil and place them in a preheated oven at 350°F. Heat for about 10 minutes. This keeps them warm and soft. Muffins are done when they turn golden brown. Insert a toothpick into the center. If it comes out clean, they are ready. If it has wet batter, bake a few more minutes. Absolutely! You can use pepper jack, gouda, or even feta. Each cheese will bring a unique flavor to your muffins. Just be sure to adjust the amount to your taste. Jalapeño Honey Cornbread Muffins are easy and fun to make. You need simple ingredients and tools. Follow the steps carefully to mix, bake, and cool the muffins. Remember not to overmix for a perfect texture. You can enhance the flavor with spices or cheese. Store them right for fresh taste later. Enjoy your tasty muffins as a side or snack. Try different variations to keep it exciting. These muffins are sure to please everyone!

Jalapeño Honey Cornbread Muffins

Deliciously sweet and spicy cornbread muffins with a hint of honey and jalapeño.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 0.25 cup unsalted butter, melted
  • 0.25 cup honey
  • 1 to 2 fresh jalapeños, finely chopped (seeds removed for less heat)
  • 0.5 cup shredded cheddar cheese (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • In another bowl, combine the buttermilk, eggs, melted butter, and honey, mixing until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined—don't overmix!
  • Fold in the finely chopped jalapeños and shredded cheddar cheese if using, ensuring they are evenly distributed.
  • Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
  • Bake for 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm, drizzled with additional honey, and sprinkled with a few extra jalapeño slices on top for a pop of color.
Keyword cornbread, honey, jalapeño, muffins