Honey Jalapeno Cornbread Muffins

A bitten-into Honey Jalapeno Cornbread Muffin in a tin next to other corn muffins

Love sweet and spice together in one balanced recipe? Honey Jalapeno Cornbread Muffins are the perfect accompaniment to any meal! These fluffy cornbread muffins, sweetened with honey and given some heat by a chopped jalapeno pepper, bake up quickly and serve a crowd!

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 131kcal

Ingredients

1 cup stoneground yellow cornmeal (150g)
1 cup all-purpose flour (120g)
2 teaspoons baking powder (8g)
1 teaspoon kosher salt (4g)
1 jalapeño chopped finely (about ¼ when chopped or 44g)
⅓ cup honey (116g)
1 large egg (~50g)
4 teaspoons unsalted butter melted
1 cup milk warmed

Instructions

Preheat the oven to 400°F. Line a muffin tin with cupcake liners and spray with baking spray. Set aside.
Combine the cornmeal, flour, baking powder, salt and chopped jalapeño in a large bowl. Stir until combined, then set aside.
In a smaller bowl, measure the honey, egg, melted butter and warmed milk. (You may melt the butter in the milk in the microwave using 30-second increment bursts.) Whisk until incorporated, taking the time to ensure the egg has completely mixed with the other wet ingredients.
Pour the wet ingredients into the dry ingredients.
Mix with a rubber spatula until the batter comes together.
Use a spoon or a cookie scoop to measure the batter into the prepared muffin tin. You'll want to fill the muffin tins almost to the top with a heaping 3 tablespoons of batter each.
Bake the muffins in the preheated oven for 15-20 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
Enjoy warm with your favorite entree or main dish.

Nutrition