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

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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

Description

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.


Ingredients

  • 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*
  • 12 chopped jalapeño peppers*

Instructions

  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.

Notes

  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 best for this recipe. If you don’t keep it around, you can make a DIY version by adding 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk to make 1 cup total. Whole milk is recommended for moistest, richest texture. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  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!

81 Comments

  1. 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. 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

    1. 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. 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!

  4. 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. 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! 🙂

  6. 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?
    Thanks!

    Hope you and your new family are well  
     

    1. 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.

  7. 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 :*)

  8. I just wanted to say that I really enjoyed this recipe! It’s tasty and I like muffins that are not too sweet. It’s perfect for any kind of snack! Can’t wait to discover the other recipes you have!

  9. I just made these and followed the recipe to the letter, but my muffins came out very greasy. Greasy under the cupcake liner, greasy taste in the mouth. I’m wondering if the 2 tablespoons of veg oil are necessary?

    1. Hi Rosemary! I’ve never had the muffins taste too greasy, so I’m sorry yours tasted that way! You can cut out the oil if you decide to try them again.

  10. These are great — however, I have only ever gotten 10 or 11 muffins out of one batch, definitely not 14. And that’s when I fill the tins to about a quarter inch below the top of the tin.

  11. Oh Sally, your recipes never cease to amaze me. My husband is OBSESSED with this recipe now. I can’t wait to give my toddler one of the ones I made without jalapenos in the morning. Definitely becoming a staple in our house!

  12. Your Jalapeno Cornbread Muffin recipe is to die for. I don’t have buttermilk available here, nor fresh jalapenos so I used some jalapenos from a jar (chopped up) and put them into a cup of milk. The juice from the jar is vinegar based and was just what I needed for the buttermilk. The juice, being a little hot, gave the whole muffin a slightly spicy batter.

    1. Sally hi, I want to prepare these muffins gluten free. What can I use instead of wheat flour

      1. Hi Etty! I don’t have much experience baking gluten free, but a cup-for-cup GF flour should work well.

  13. Hi Sally – made these last night without the peppers. I had no milk in the house so used 0% yoghurt. They were absolutely amazing! Thanks so much for another great recipe!

  14. Can I make this recipe in a glass 9 x 13 baking dish to bring to work? We’re having a chile contest and I thought this would be great to go with the chile.

  15. Absolutely loved these cornbread muffins! I’m not a fan of spicy foods but went ahead and used 2 jalapenos, and the flavor was perfectly balanced. I didn’t have any milk so I used Greek yogurt. Will definitely make these again and again!

  16. Hi Sally, My grandson loved your chocolate chip muffins with the sugar topping and now asked me to make him corn muffins with the same sugar topping! If I just want to leave out the peppers entirely and make plain corn muffins for him, is there anything else I should add to the recipe! Thanks!
    Terry

    1. I’m so glad he loved the chocolate chip muffins! You can simply leave the peppers out of this recipe without making any other changes. Enjoy!

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