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.

Jalapeño cornbread muffins on a cooling rack

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!

Jalapeño cornbread muffins with butter

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.

chopped jalapeños on a white cutting board

cornbread muffin batter in a muffin pan before baking

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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Jalapeño cornbread muffins on a cooling rack

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.


  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.

    2. Cynthia Johnson says:

      Can you use the jumbo muffin pan 6 muffins per pan to bake these in

      1. Yes, you can! I’m unsure of the exact bake time needed for jumbo muffins.

  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!

    1. Hi Angela! I have since tried them that way (I used honey) and they’re great!

  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. How necessary are the jalapeños in this recipe?  

  6. 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! 🙂

    1. Thanks, Lisa!! So happy to hear you like them so much!! 🙂

  7. Hi Sally.
    I have a bumper crop of jalapeno peppers. Can use frozen diced peppers later on this winter?

  8. 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?

    Hope you and your new family are well  

    1. Hi Jenn! I don’t recommend leaving out the butter– or using imitation. It’s where most of the flavor comes from!

  9. Hi, sally. Can i sub out the jalapeños for corn kernels? How much corn kernels do you think would do? Thanks 

    1. Yes you can! I would add one cup.

  10. Can I make these as jumbo muffins? How would I adjust the cook time without having them burn? Thank you Sally!

    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.

  11. 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 :*)

  12. 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!

  13. 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.

  14. Anna Kate Becker says:

    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.

  15. 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!

  16. 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!

  17. 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.

    1. Hi Kruptyna! I recommend doubling the recipe for a 9×13 inch pan.

  18. 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!

  19. 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.

  20. Would adding cheese affect the recipe at all?

    1. Not at all- would be delicious!!

  21. Terry Sherman says:

    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!

    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!

  22. Terry Sherman says:

    Thank you!! I am so happy I found you! Just ordered your book and can’t wait to start baking more.

  23. I will be omitting the brown sugar & the honey. We have never put brown sugar & honey
    in any type of cornbread. I do have a question, why it is necessary to leave the cornbread in the muffin tins, are they not done when removed from the oven? I’ve never heard of this before.

  24. Laura Migliore says:

    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.

  25. Very excited to try this! 🙂 For the mini muffin version, do I still do the 5 minutes at 425 first, before reducing to 350?

    1. Hi Laura! No, I recommend baking mini cornbread muffins at 350F the whole time.

      1. Thanks so much for your quick reply! 🙂

  26. 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.

  27. 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!!!

  28. 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?

    1. 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/

  29. 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.

  30. 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…

    1. 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.

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