Jalapeño Cornbread Muffins

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish.

Cornbread muffins

It’s been approximately 21 hours since my last cornbread muffin. I’m in severe withdraw. My stomach is craving. My day seems incomplete. It’s the scattered jalapeños. And the honey and melty butter. The sweet ‘n spicy. It’s all so good.

Fellow bakers, you’re going to be obsessed with these cornbread muffins too!

Jalapeno cornbread muffins

How to Make Cornbread Muffins

I recently shared my favorite cornbread recipe. It’s tender, buttery, and– the best part of all– it’s NOT dry. It’s supremely versatile, too. Bake the cornbread in a skillet, add blueberries, cheese, dried cranberries, walnuts, bacon, anything! It’s a quick, easy, and satisfying side dish and these savory muffins are no different.

Let’s review some power ingredients:

  1. Butter: Butter is one of the main flavors in this cornbread muffin recipe.
  2. Oil: Unlike in my cornbread, I add a little oil to the muffins. The oil lightens up the crumb and helps prevent the cornbread muffins from crumbling all over the muffin wrapper.
  3. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.
  4. Cornmeal: Equal parts cornmeal and flour makes the BEST cornbread muffins. With 1 cup of cornmeal, you get lots of flavor and mega crunchy edges. You can use stone-ground cornmeal or regular. I use Indian Head Yellow Corn Meal (not sponsored, truly a fan!).
  5. Brown Sugar: Brown sugar and honey complement the corn and jalapeño flavors.

Read more about how I created the cornbread recipe.

Jalapeno Cornbread Muffins Recipe sallysbakingaddiction.com

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

How Spicy Are These Jalapeño Cornbread Muffins?

These muffins are NOT overly spicy. I’m not normally one who flips for spicy food and I love these! In fact, I prefer them over plain cornbread muffins. The great news, however, is that you control the spice. If you prefer extra spicy food, add more chopped jalapeño. If you can’t take spicy food at all, leave it out.

These cornbread muffins are:

  • Buttery
  • Savory & sweet
  • Mildly spicy
  • Moist
  • Easy to make– no mixer needed!

Cornbread muffins are my go-to forever favorite and I can’t wait for you to try them. Put them in your weekly rotation because these are delicious in an unforgettable way!

Cornbread muffins

Serve Cornbread Muffins With…

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Cornbread muffins

Jalapeño Cornbread Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 14 muffins
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.


  • 1 cup (120g) cornmeal (fine or medium ground)
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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 or dark brown sugar
  • 2 Tablespoons (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature*
  • 12 chopped jalapeño peppers*


  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 the cornmeal, flour, baking powder, baking soda, and salt together 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. 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) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
  4. Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.


  1. Freezing Instructions: For longer storage, freeze baked cornbread muffins for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave.
  2. Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.
  3. Jalapeño: The heat cooks down in the oven. For mildly spicy muffins, use 1 jalapeño. For medium, use 2. Jalapeño seeds have the most heat, so add them to the batter for extra heat. I leave out the seeds in the batter.
  4. Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
  5. Why the initial high temperature? Like I instruct for most of my muffin recipes, 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.
  6. Mini Cornbread Muffins: This recipe yields around 30 mini cornbread muffins. Bake at 350°F (177°C) for around 10-12 minutes.
Simply the best cornbread muffins I've ever had. The flavor is INCREDIBLE!


  1. Hi Sally,

    I’m planning to make these and your “My Favorite Cornbread” tomorrow – can I make these in an 8×9 baking pan and put them at the same oven temperature as the other cornbread recipe?

    1. Hi Anna, Yes these muffins should fit in a 8 inch square pan instead. I hope you love both recipes!

  2. They were great! Thank you! I tried probably 3-4 other cornbread recipes before stumbling on yours and now it’s the only one I make 🙂

  3. I made these in my 9in cast iron skillet and left it in for 25 mins and it came out perfect! I used 2 jalepenos full seeds and did not feel it was too spicy accompanied by honey butter and this is a perfect supporting dish to a hearty spicy chili.

  4. Hi! Can I make these not using a muffin tin? I want it to be more like a bread? Also what would be the cooking time?

    1. Hi Katie, You can use this recipe and follow the baking instructions on my Favorite Cornbread Recipe.

  5. Can these muffins be made gluten free?
    I love cornbread but can’t tolerate gluten.

    1. Hi Tess, I haven’t tested these with gluten free flour but let me know if you try!

  6. I’m very picky about corn muffins and I love these corn muffins- I don’t currently have a jalapeño but the next time I have one on hand I will definitely be adding it to this recipe. Thank you Sally.

    1. Coleen Goree says:

      I like to adapt recipes to make gluten free and milk free versions. I’m trying this one and adding tiny sausages to make corn dogs. I’ll let you know how it goes!

  7. Leanne Roadcap says:

    I had a problem with this recipe. The heat was definitely too much on this one & mine came out too brown around the edges. It is very moist in the center & the flavor is good but disappointed that they over baked. In my oven at least.

    1. Hi Leanne, I’m glad you enjoyed the flavor! I recommend checking your oven temperature. An oven thermometer has saved me many times! Check out #7 in my Baking Tips post.

  8. This is my second time using this recipe and all I can say is SIMPLY DELICIOUS!!!! During this time of staying home, my husband and I are cooking more and trying different recipes. This one is so easy to make and SO moist! I used jiffy mix for the dry ingredients and added chopped colorful mini peppers with the jalapenos. I now understand why these are addictive! Thanks for sharing your favorite recipe with us novice cooks!!

  9. This recipe looks great and I have all the ingredients. I’m thinking about adding 1/2 cup of sharp cheddar or Mexican blend shredded cheese (being from WI). Curious if anyone has tried adding that to this recipe?

    1. Hi! I’d love to bake this one. I have a question though. Will it be too sweet if i add chocolate chips in it? Do you think it’ll be a good combination, choco chips cornbread?

    2. Hi, am going to try this recipe. Wondering if you tried baking this bread with adding the cheddar? Did it turn out well ?

  10. Hi! I have a bunch of the Martha White Self-Rising Hot Rize Cornmeal Mix …bought by mistake. Is there an easy way to adapt your recipe? I love the sound of yours!

    1. Hi Alison, I’ve never baked with that product before so I can’t say for sure. Let me know if you test anything.

  11. Made these to accompany our Smoked Brisket. I omitted the oil and peppers. I used dark brown sugar. Made 9 jumbo muffins. Wow, these were amazing. Definitely adding this recipe to my collection.

  12. Ghazala Samoon says:

    I’m eating the cornbread as I am writing this. This is the BEST cornbread I have ever tasted. Perfect combination of sweet and spice with super moist texture and flavor. Simply out of this world. I didn’t have a muffin pan so baked in a regular square pan. Amazing!!!!
    Thank you, Sally.

  13. Hey sally if I wanted it only spicy can I leave out the brown sugar and honey? Thanks!

    1. Hi Lulu, I recommend keeping the brown sugar (you can use light brown sugar instead of dark) for it’s moisture but you can leave out the honey.

  14. Great recipe. I don’t like overly sweet cornbread so kept the brown sugar and omitted honey. Perfect amount for one cast iron muffin tin and one cast iron corn stick pan. Had with fried cod, just awesome.

  15. Hi Sally
    I absolutely love your recipes especially the chewy fudge brownies , peachy muffins and banana bread.
    I have never bake with corn meal before. For this recipe , can I use medium grind cornmeal ?
    Thanks heaps

    1. So glad you are enjoying my recipes. Thank you so much! I usually use fine cornmeal for these, but medium works too.

  16. Linda Schelin says:

    I made this delicious recipe in a 9 inch skillet. Id like to make in in a 6 1/2 inch one. How would I change the measurements?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Linda, thanks for giving this recipe a try! We haven’t tested this recipe in a 6.5″ skillet- I’d recommend making the entire batch, fill the skillet about halfway with batter, and use any leftover batter for muffins.

  17. Can I use fine ground cornmeal for this? That’s what I have in my cabinet.

    1. Hi Mary! Yes, you can use fine ground cornmeal. That is what I typically use.

  18. My mother loves dried cranberries in corn muffins. Do you think i can swap the jalapenos for some dried cranberries? If so, how mach do you think, 2/3 cup?

    Thank you!

    1. or fresh cranberries instead of dried?

    2. Stephanie @ Sally's Baking Addiction says:

      Hi Lauren, You can add up to one cup of cranberries. I hope your mother loves them!

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