Honey Jalapeno Cornbread Muffins

Posted: September 18

Time: 45 minutes

Yield: 10-12 servings

recipe image

Honey Jalapeño Cornbread Muffins are the perfect balance of sweet and savory, and they’re sure to become your new favorite way to eat cornbread! This recipe has a touch of sweet honey and the zing of jalapeño in one golden package. Honey Jalapeño Muffins are fluffy, decadent, and best served warm with extra honey and butter.


• 1 cup yellow cornmeal • 1 cup all-purpose flour • 1/2 cup light brown sugar, packed • 1 tablespoon baking powder • 1/4 teaspoon salt • 1/2 cup buttermilk • 1/2 cup full-fat sour cream • 1 large egg plus 1 egg yolk, at room temperature • 1/4 cup honey • 5 1/2 tablespoons unsalted butter, melted, browned, and cooled slightly • 2 small jalapeno peppers, seeded and minced


Step 1

Preheat the oven to 400 degrees F.

Step 2

Line 12 regular muffin cups with non-stick liners and set aside.

Step 3

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, and salt.

Step 4

Make a well in the center of the dry ingredients.

Step 5

Add the buttermilk, sour cream, egg, egg yolk, and honey into the well in the dry ingredients.

Step 6

Using a fork, lightly mix the wet ingredients together in the well.

Step 7

Using a rubber spatula, fold the wet ingredients into the dry ones, stirring just until incorporated. Do not overmix.

Step 8

Fold in the browned butter and jalapenos, stirring until just combined.

Step 9

Divide the batter equally among the prepared muffin cups.

Step 10

Bake until a cake tester inserted into the center of a muffin comes out clean, about 15 minutes.

Step 11

Place the pan on a cooling rack and cool for 10 minutes.

Step 12

Serve warm, with extra honey and butter.

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