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!

71 Comments

  1. Sally, I love Jalapenos I just have to have them on my pizza, usually double the amount, I’m obsessed. Here in the UK cornbread isn’t that common but the times I’ve made it both myself and my partner really enjoyed it. These look so good and very tempting wit the Jalapeno peeking through the top. I may have to make these to go with our next chill.

  2. Jalapeno cornbread reminds me of skiing…a lot of restaurants on the hill serve them with soup! But that doesn’t mean I’m above eating them in June either 😉 I also love a variation with a corn salsa mixed in…so good!

  3. Just last night I tried your cornbread recipe. It was a hit! The best cornbread ever (or so my husband says). We picked up some Jalapeno honey at Peppers in Key West this spring and think it would be good in this. Will probably try 1 Tbsp each at first to see if we like the taste. Love your blog and your recipes.

  4. This gave me a chuckle. I cheat and use the cornbread mix but when I use jalapenos, hopefully there are frozen cranberries, a bit of mango, an apple, a pear, even a slice of pineapple in the refrigerator. I toss in a lot of mixed fruit and make birdy bread for my two cockatoos and my African grey. They LOVE it. Sometimes I even have wild berries – blue, black, dewberries which grow here wild. I pick them under the onslaught of yellow flies, for me and my birds.

    My husband likes just the jalapenos, but then, what does he know! ;c)

  5. The sweet and spicy and melty butter and honey gets me every time too. Every.single.time. Your photos get me every single time too; I want to dive right into these!

  6. I have tried several cornbread recipes and this is the best.  I made them without jalapeños but definitely plan to put something fun in next time!

  7. Hi there, just a quick question – these muffins in mini form would be the perfect addition to our grad party next weekend. However, some of our guests (the older ones) might not like the jalepeno addition. I was thinking of making one batch with and one batch without. If I left them out, what do you think? You know, gotta please ’em all. 🙂 

    1. I make vegan cornbread all the time, it turns out well.  I veganized this recipe substituting buttermilk with almond milk and cider vinegar, egg with chia egg and butter with coconut oil.  I added habenero and red pepper.
      The coconut oil was a mistake, the muffins were delicious, but tasted coconutty.  Next time I’ll use crisco veggie oil sticks.

  8. 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!!

    1. 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.

  9. 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!!

  10. 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!!! 

  11. I didn’t know that you should bake them at a high temperature then lower it. Huh! Does that have to do with the baking powder and baking soda?  Is that something you do just for muffin recipes or all recipes that have baking powder/soda in them?  Learn something new everyday!

    1. I do it for all of the muffins I bake, regardless if I use baking powder, soda, or both. It just makes the muffins rise nice and tall.

  12. 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!

  13. Hello! Will be making these as a football party snack  🙂 I’m planning on making 12 regular size muffins, and pouring the remainder in my 6-cup mini muffin pan.
    Do the mini muffins bake at the higher temp first too? Or just bake at 350 for 10 min and that’s it?
    Thanks! 

  14. Sally, I love your foodie ways! These Jalapeno Cornbread Muffins are EPIC! So delicious, so addicting, and will now be my staple side for my chili endeavors. YUM!! 🙂 

  15. Hi Sally,
    I live in india and we don’t get cornmeal here, we get this really fine flour called corn flour, can you tell me what I can substitute corn meal with?

  16. Hi Sally,

    I’m planning to make these the night before. Do you think it would hold up well for a potluck the next day? Also how do you recommend reheating it? 
    Thank you in advance! 

    Diana

  17. I made these for my husband’s night to host dinner for his pool team.  He’s been raving about them for the last 3 days!  I didn’t have fresh jalapeños so I used about 2 tbs of canned diced jalapeños (with the seeds) kind of eyeballing it so there was enough, but not too much.  Will definitely make these again!

  18. I made these without the jalapenos.  Otherwise I’d be writing this from the hospital ER.
    Anyway I added a little sweetener and they were still delicious!
    I think I used Quaker corn meal because that’s the only kind I could get. The finished product was a little gritty?  I know u said u use Arrowhead.  Would that give me a less gritty texture?

  19. I can’t wait to make these sally, will be my 1st cornbread try, and your recipe sounds the best of all the ones I’ve researched. I have one question, would it be possible to add corn or cream corn for you think and not ruin the recipe? Please share your opinion and I’ll give it a try, thanks. 

    1. I’m unsure of the exact amount (maybe 1/2 cup?), but you can add creamed corn! I would add about 2 Tbsp of flour to make up for the moisture.

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