Honey Jalapeno Cornbread Muffins
Made with fresh jalapenos, these savory honey jalapeno cornbread muffins have just the right balance between slightly sweet and mildly spicy.
Ingredients
- 1 cup all-purpose flour
- 1 ¼ cups yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 medium jalapenos, diced, see note
- ½ cup unsalted butter, melted and slightly cooled
- 2 tablespoons neutral oil
- 1 cup buttermilk, at room temperature
- 3 tablespoons honey
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
Directions
- Start by preheating your oven to 425°F / 220°C and spray or line a standard 12-count muffin pan and set it aside.
- Seed and dice 2 medium jalapenos. Optionally, slice 6 thin jalapeno rings and cut them in half to top the muffins with. Melt the butter and set it aside to cool slightly.
- In a large mixing bowl, combine 1 cup all-purpose flour, 1 ¼ cups yellow cornmeal, 1 tablespoon baking powder, ½ teaspoon kosher salt, and the diced jalapenos. Whisk until fully combined.
- In another mixing bowl, or large glass measuring cup, combine 1 cup buttermilk, ½ cup cooled unsalted butter, 3 tablespoons honey, ½ cup brown sugar, and the egg and egg yolk. Whisk thoroughly until the brown sugar has dissolved and everything is well mixed.
- Pour the wet mixture into the dry mixture and whisk until just combined. Don’t overmix. Let the cornbread batter sit for 10-15 minutes to rest before baking.
- Once rested, give the batter a quick whisk to loosen up. Using a large spoon or scoop, evenly portion the batter into the muffin tin. They should be about ⅔ full. Top with the reserved jalapeno half rings if using and set the muffin pan into the middle of the oven.
- Bake for 5 minutes, then immediately lower the temperature to 350°F / 180°C. Continue baking for another 14-16 minutes. The edges should be browning, and a toothpick inserted into the muffin should come out clean.
- Remove from the oven and let the muffins cool for 5-10 minutes in the pan. Once cool enough to handle, remove the muffins and transfer to a cooling rack.
- Serve warm or at room temperature with some honey butter or regular butter.
Notes
1) Jalapenos – I use two medium, fresh jalapenos in this recipe. This will depend on the size of the jalapenos and how spicy you would like the muffins to be, however. I don’t recommend canned, diced jalapenos or jarred, pickled jalapenos though, as they tend to add too much moisture.
2) Add Jalapenos to Flour – I add the diced jalapenos to the flour because you can mix them as thoroughly as possible at this stage. If you try to fold them into the batter later, you risk overmixing the cornbread batter, so this trick helps to keep things more fool-proof.
Nutrition
Serving: 1 muffinCalories: 310kcalCarbohydrates: 41gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 40mgSodium: 395mgPotassium: 132mgFiber: 2gSugar: 14gCalcium: 84mgIron: 2mg
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