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Honey Jalapeno Cornbread Muffins Recipe
Marigold Voss

Honey Jalapeno Cornbread Muffins

Sweet and spicy honey jalapeño cornbread muffins with a soft, moist texture and a golden crust. Perfect as a side dish or snack with a flavorful kick.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 12 Muffins
Course: Dessert, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Video Notes

Ingredients
  

  • 1 cup Cornmeal fine or medium grind
  • 1 cup All-purpose flour
  • ¼ cup Sugar adjust to taste
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • 1 cup Milk room temperature
  • ¼ cup Honey plus extra for drizzling
  • ¼ cup Butter melted
  • 2 pieces Eggs room temperature
  • 2 pieces Jalapeños finely chopped, seeds removed for less heat
  • ½ cup Cheddar cheese optional, shredded

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix milk, honey, melted butter, and eggs until combined.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Fold in chopped jalapeños and cheddar cheese if using.
  6. Divide batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 15–18 minutes until golden and a toothpick comes out clean.
  8. Remove from oven and let muffins cool in the pan for a few minutes.
  9. Transfer to a wire rack and drizzle with extra honey if desired.
  10. Serve warm and enjoy.

Video

Notes

  • Remove jalapeño seeds for a milder flavor.
  • Do not overmix the batter to keep muffins soft.
  • Add more honey for extra sweetness if desired.
  • Best served warm with butter or honey drizzle.