Description

These Jalapeño Cornbread Muffins are a delightful combination of spicy and sweet flavors, perfect as a savory side or snack. Made with a tender crumb from cornmeal and flour, and accented by fresh jalapeños for a mild heat, these muffins bake to a golden brown with a soft, moist interior. They are easy to prepare, requiring simple ingredients and a quick baking time, making them an ideal accompaniment to chili, barbecue, or any hearty meal.

Ingredients

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Vegetables

2 jalapeños, diced, pith and seeds removed

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt

Wet Ingredients

2 tablespoons honey
1 cup buttermilk or sour milk
1 large egg
1/4 cup unsalted butter, melted

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Instructions

Preheat Oven: Preheat your oven to 400º F. Prepare your muffin pan by lining it with muffin cups or greasing it with butter or cooking spray to prevent sticking. Set aside while you prepare the batter.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and kosher salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk (or sour milk), melted unsalted butter, honey, and large egg thoroughly until smooth and well combined.
Combine Mixtures: Pour the dry ingredients into the wet ingredients and gently stir with a rubber spatula. Be careful not to overmix to keep the batter tender. Fold in the diced jalapeños carefully without overmixing.
Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full to allow space for rising.
Bake: Bake the muffins in the preheated oven for 15 to 18 minutes, or until the tops are golden brown and cracked, and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before serving.

Notes

To make sour milk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5–10 minutes before using.
Adjust the amount of jalapeños based on your preferred spice level; remove seeds for milder muffins.
Use fresh ingredients for best flavor and texture.
These muffins are best served warm but can be stored airtight for up to 2 days.