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 24 hours since my last cornbread muffin. 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! You can even bake it directly on top of chili like I do in my cornbread chili casserole. 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:
- 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!
Serve Cornbread Muffins With…
- Taco Spice Chili
- Cilantro Lime Chicken
- Light Chicken Corn Chowder
- Slow Cooker Chicken Chili
- Sweet Chili Chicken
Jalapeño Cornbread Muffins
- 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 (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)
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
- 1–2 chopped jalapeño peppers*
Instructions
- 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.
Notes
- 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.
Keywords: jalapeno cornbread muffins
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.
★★★★★
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 🙂
★★★★★
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?
Hi Anna, Yes these muffins should fit in a 8 inch square pan instead. I hope you love both recipes!
A winner! We have a ton of jalapenos growing in our garden, so I was looking for recipes in which to use them. Found this recipe, quadrupled the number of jalapenos, and they are delicious! Cooking tends to make the peppers more mild, so the muffins were perfect for our tastes. Texture was rich, a little crumbly, nice and moist. Will be making a lot of these to freeze to use over winter. Yum!
★★★★★
Thank you Sally!
I just made these for the first time and they are amazing!
Far better then the WAWA ones and much, much healthier!
The only think is that I was able to get 12 not 14…weighed out all the ingredients and used a 12 count pan as you suggested. Any suggestions how to get the maximum 14? Oh and I filled them to the rim as well…
Hi Melissa, I’m so happy you enjoyed them! If they turned out amazing, you did everything right! A slight variation in pan sizes between brands can account for the different yield. To get 14 you can always just fill each one a bit less next time you make them if using the same pan.
Made these as mini-muffins for Thanksgiving without the jalapenos. Followed recipe with no substitutions. Came out well. They were tasty, but seemed to be missing a little of something, but not sure what. I’d like to try them as large muffins with the change in baking temperature to see if that would make the difference.
★★★★
Hi! These look amazing, would it be possible to bake this in a cast iron skillet? If so, would you recommend a different temperature or bake time?
Hi Veronica, I recommend following my recipe and instructions for my skillet cornbread (and feel free to add jalapeno if you wish!): https://sallysbakingaddiction.com/honey-skillet-cornbread/
Just out of the oven and they are fantastic. The batter was beautiful and light. I added two jalapenos, put the seeds in, ’cause I love ’em. I used honey. Yup Becky, 12 perfect muffins. Thank you Sally!!!
★★★★★
This is an excellent recipe with just the right amount of sweetness – the brown sugar must be the key. I omitted the jalapenos only because I don’t care much for them. I, too, used agave syrup in place of honey and the yield was twelve perfect muffins.
★★★★★
Very excited to try this! 🙂 For the mini muffin version, do I still do the 5 minutes at 425 first, before reducing to 350?
Hi Laura! No, I recommend baking mini cornbread muffins at 350F the whole time.
I love cornbread, but often find it dry, and after that first slice with butter, I usually dont eat anymore. This recipe is so absolutely delicious. They are moist, and perfectly seasoned. Not too sweet, and just spicy enough to be perfect with 2 jalapenos. My batter made 12 perfectly, and the second cooking time was more like 13 minutes, as my oven runs a little hot. This is my go to recipe now. They were even great rewarmed the next morning for breakfast with a sausage patty and egg. They will be great with chili too.
★★★★★
Sally hi, I want to prepare these muffins gluten free. What can I use instead of wheat flour
★★★★★
Hi Etty! I don’t have much experience baking gluten free, but a cup-for-cup GF flour should work well.
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!
★★★★★
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.
Hi Kruptyna! I recommend doubling the recipe for a 9×13 inch pan.
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!
★★★★★
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!
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.
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 :*)
Can I make these as jumbo muffins? How would I adjust the cook time without having them burn? Thank you Sally!
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.
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! 🙂
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.
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!
Hi Angela! I have since tried them that way (I used honey) and they’re great!
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!!!
I made those yesterday, they were light and delicious. This is the third recipe that I have used for cornbread, and by far the best. Thanks!
Just sampled one warm out of the oven. DELICIOUS, will be THE Cornbread Muffin recipe I go to. Used 1 large fresh Jalapeño and a sprinkling of Red Chili Flakes for extra kick and colour, added a large handful of grated cheddar, sprinkled more on top before baking. Your method of baking 5 min at a high temperature first really gives the muffin that lovely crispy crust especially with the cheese on top. Thank you once again for another great recipe Sally!
what about adding cheese, seems only logical!? how much would you add?
Add up to a cup of shredded cheese. Enjoy!
WHAT!!! Sally – no joking here- my husband and I were out to dinner at Harvest (In Glen Mills) and he had braised short ribs that came with jalapeño cornbread that was soaked or dipped in honey and my family was all asking me to try to recreate it!!! It was AMAZING! And then I come home and see this on your blog!! My family will be so excited!!! 😀 thanks!!!
Oh yum!! My sister made these for us, and I don`t even like jalepenos, but they were great!!! She used 2 without the seeds and it had just the right amount of kick for us… totally balanced by the tender sweet muffin. This will be my new go to corn bread recipe. Thank you Sally!!
Hi Sally! Here are the cornbread muffins just as you promised, I am just a bit confused! Are these sweet muffins to eat with coffee? Jalapenos with coffee? Or do I just leave them out? I’ve been looking for a sweet corn muffin recipe for ages but am really confused by the jalapenos!!
They are kind of sweet. More like savory with a little sweet. You really can’t taste the jalapeños. Just a slight amount of spice. And yes you can leave them out! You can serve these as a side dish for dinner as well.