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.
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!
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:
- Butter: Butter is one of the main flavors in this cornbread muffin recipe.
- 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.
- Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.
- 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!).
- Brown Sugar: Brown sugar and honey complement the corn and jalapeño flavors.
Read more about how I created the cornbread recipe.
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:
- Savory & sweet
- Mildly spicy
- 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!
Serve Cornbread Muffins With…
- Taco Spice Chili
- Cilantro Lime Chicken
- Light Chicken Corn Chowder
- Slow Cooker Chicken Chili
- Sweet Chili Chicken
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
- 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*
- 1–2 chopped jalapeño peppers*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mini Cornbread Muffins: This recipe yields around 30 mini cornbread muffins. Bake at 350°F (177°C) for around 10-12 minutes.