Jalapeño Cornbread Muffins.

Chopped jalapeño adds the perfect amount of kick to my favorite cornbread muffin recipe, pairing wonderfully with the subtle sweetness of honey and brown sugar.

Jalapeno Corn Muffins recipe on sallysbakingaddiction.com-- paired with honey, the jalapeño MAKES these muffins!

It has been approximately 21 hours since my last cornbread muffin.

I’m in severe withdraw. My stomach is craving. My day seems incomplete. I have the shakes. Though that is likely the XXL iced coffee kicking in.

It’s the scattered jalapeños that get me. A little bite here, a little bite there.

And the honey.

And the melty butter.

The sweet ‘n spicy.

Fellow bakers, I’m ubbbbbb-sessed.

Jalapeno Corn Muffins recipe on sallysbakingaddiction.com-- paired with honey, the jalapeño MAKES these muffins!

Earlier this week, I shared my favorite cornbread recipe. It’s tender, rich, buttery, and it won’t make you feel like you have the Sahara Desert all up in your mouth. Also, it’s pretty flippin’ versatile. Bake it in a skillet, add blueberries, cheese, dried cranberries, walnuts, bacon, anything! It’s been our go-to dinner side dish the past few weeks and it was only a matter of time until cornbread muffins appeared at the breakfast table.

Today’s cornbread muffins are almost identical. We have the batter made from melted butter, egg, a little brown sugar, honey, flour, cornmeal, buttermilk, and that’s about it. Brown sugar leaves the most pleasing molasses taste. It’s not strong by any means; there is only 1/3 cup of brown sugar in the entire batch! But that light brown sugar flavor is a fabulous addition. Read more about how I created that recipe here.

Jalapeno Corn Muffins recipe on sallysbakingaddiction.com-- paired with honey, the jalapeño MAKES these muffins!

I make my cornbread muffins on the moister side, while still maintaining that crunchy cornmeal texture and pleasantly crisp muffin top edges. (Those are my favorite part. Muffin top whaaaat.) Unlike my cornbread recipe, I add 2 scant Tablespoons of oil to the muffin batter.

I do this for two reasons:

(1) So that the muffins aren’t dense. When enjoyed on the side of BBQ, chili, or soups– I like cornbread to be a little dense and somewhat crumbly to soak up all the sauce/soup. But for muffins, I like a somewhat lighter crumb. This small addition of oil smooths out the batter.

(2) So that the muffins are even more tender. No matter which variety I’m making, I prefer muffins to be moist. Now, cornbread muffins aren’t supposed to be supremely moist and tender like, say, banana bread or peach muffins. But a little extra moisture is welcome.

Let me discuss the jalapeño. First, these muffins are NOT overly spicy. There’s just a little pizazz sprinkled throughout. Something that will make you say “ooooo what was that? It was fab.” Or, uh, something like that. The chopped jalapeño adds a pleasant kick that pairs flawlessly with the cornbread’s honey and corn flavors. I’m not normally one who flips for spicy food, trust me, and I love these! In fact, I prefer them over plain cornbread muffins.

Jalapeno Cornbread Muffins Recipe sallysbakingaddiction.com

I use 2 chopped jalapeños (seeds removed) to spice up the entire batch. Feel free to reduce to 1 jalapeño or increase to 3, based on your personal taste.

Jalapeno Corn Muffins recipe on sallysbakingaddiction.com-- paired with honey, the jalapeño MAKES these muffins!

Alright, fellow cornbread aficionados! Go whip up a batch of my jalapeño cornbread muffins this weekend. And again the next day. Aaaaand for the rest of eternity.

What is moderation?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Jalapeño Cornbread Muffins

Chopped jalapeño adds the perfect amount of kick to my favorite cornbread muffin recipe, pairing wonderfully with the subtle sweetness of honey and brown sugar.


  • 1 cup (120g) cornmeal1
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
  • 1/3 cup (67g) packed light brown sugar2
  • 2 Tablespoons (30ml) honey
  • 1 large Eggland's Best egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature3
  • 1-3 chopped jalapeño peppers, depending on taste preference (I remove the seeds. And I use 2.)


  1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
  3. Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)4 and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. You'll want them baked until the center is cooked through. Use a toothpick to test.
  4. Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Serve muffins with butter, honey, jam, whatever you like. Store leftovers in an airtight container at room temperature for up to 1 week.
  5. Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Recipe Notes:

  1. My preferred cornmeal is Indian Head Stone Ground Yellow Cornmeal.
  2. For less sweet cornbread, reduce brown sugar to 1/4 cup. You can use dark brown sugar instead, for a slightly stronger molasses background.
  3. Buttermilk is required for this recipe. If you do not keep it on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%-- whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  4. Why the initial high temperature? Like I do for most of my muffin recipes, you’ll bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops, then the centers will bake during the lower temperature bake time.

Mini Cornbread Muffins: This recipe yields around 30 mini cornbread muffins. Bake at 350°F (177°C) for around 10 minutes.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’ll also love my Morning Glory Muffins

Simple Morning Glory Muffins on sallysbakingaddiction.com

and these Glazed Apple Crumb Muffins!

Glazed Apple Crumb Muffins

Eggland’s Best provided me with eggs to bring you this recipe.

Honey and chopped jalapeno give these moist cornbread muffins INCREDIBLE flavor! Grab the recipe on Sally's Baking Addiction!

Simply the best cornbread muffins I've ever had. The flavor is INCREDIBLE!



  1. Sasha on March 14, 2016 at 8:37 pm

    Oh my goodness!  This is my first time attempting to bake anything cornbread and this recipe is PERFECT! I love love love the sweet with the spice of the jalapeño!  I added 2 jalapeños and was skeptical it would be too spicy but it wasn’t at all. This is the perfect recipe and I will recommend to others and for sure make again!!! 

  2. Puck on June 14, 2016 at 4:37 am

    Hi Sally! Is it possible to substitute the butter for something else? I would be making these for my mum who loves her muffins very dark, dense and not very sweet (german-like). Do you have any suggestions?
    I’m an absolute baking beginner and have fallen completely in love with your website! You’re the only person I trust to take recipes from now as they’re so clearly set out with so many options! Thank you x

    • Sally on June 14, 2016 at 7:47 am

      I’m so happy you love my recipes! Let me know any others you try.

      Oil works instead of butter, but you’ll lose some of that wonderful flavor. And you can reduce the brown sugar.

  3. Angela on July 12, 2016 at 7:25 pm

    Hello, Can I leave out all of the brown sugar and maybe and maybe sub with more honey or maple syrup? I can’t wait to try these!

    • Sally on July 13, 2016 at 6:38 am

      Hi Angela! I have since tried them that way (I used honey) and they’re great!

  4. Shweta on August 12, 2016 at 12:28 am

    These are incredible!  I have made these twice this week.  I didn’t have honey so used agave and I added kernels from one cob of corn and a little shredded cheese.  I love your website and have made so many of your recipes. Your biscotti are another favorite of mine. Thanks so much for sharing your recipes. 

  5. Abby Wenck on December 9, 2016 at 8:45 pm

    How necessary are the jalapeños in this recipe?  

  6. Lisa S. on March 13, 2017 at 11:46 am

    Hi Sally,

    This is such a great, easy recipe. I have made these cornbread muffins three times already. They are absolutely irresistible and very moist. I can eat these for breakfast, lunch or dinner. Another great job! 🙂

    • Sally on March 13, 2017 at 12:14 pm

      Thanks, Lisa!! So happy to hear you like them so much!! 🙂

  7. Nanc on September 19, 2017 at 12:11 pm

    Hi Sally.
    I have a bumper crop of jalapeno peppers. Can use frozen diced peppers later on this winter?

  8. Jenn on October 14, 2017 at 10:39 pm

    Hi Sally! 
    I’m bringing the corn bread for chili Monday and I LOVE this recipe.I have to leave out the butter but don’t wanna lose that flavor! Would imatation butter help at all?

    Hope you and your new family are well  

    • Sally on October 15, 2017 at 10:24 am

      Hi Jenn! I don’t recommend leaving out the butter– or using imitation. It’s where most of the flavor comes from!

  9. Tricia on October 25, 2017 at 9:00 am

    Hi, sally. Can i sub out the jalapeños for corn kernels? How much corn kernels do you think would do? Thanks 

    • Sally on October 25, 2017 at 12:13 pm

      Yes you can! I would add one cup.

  10. Katy on November 18, 2017 at 9:44 am

    Can I make these as jumbo muffins? How would I adjust the cook time without having them burn? Thank you Sally!

    • Sally on November 18, 2017 at 10:14 am

      Hi Katy! Yes. For jumbo muffins bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 22ish minutes.

  11. Shannon on January 1, 2018 at 9:06 pm

    Sally – I’m originally an Oklahoma gal – I know my way around some cornbread. I *love* these muffins they’re so tender and moist and just my kinda sweet with the heat!! I made a mix of regular sized and minis. This must be the 9th or 10th recipe of yours I’ve tried since discovering your site in September. I love your recipes thank you for all the great instructions and tips :*)



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