Spice up your next meal with this delightful twist on a classic – Jalapeño Cornbread Muffins! These sweet and savory little treats are a fantastic addition to any meal, from casual gatherings to cozy weeknight dinners.
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Jalapeño Cornbread Muffins
Cornbread muffins are a delightful variation of traditional cornbread, offering portability and individual servings. Unlike their flat counterpart, these muffins are fluffy, slightly sweet, and oh-so-tender. Cornbread, in all its forms, has a rich history in American cuisine, rooted in Native American traditions and evolving through generations of Southern cooking.
In this blog post, we’ll dive into making Jalapeño Cornbread Muffins, exploring their unique flavors, ingredients, and how to make them just right. Perfect for pairing with so many dinner options!
To make these mouthwatering Jalapeño Cornbread Muffins, you’ll need the following ingredients:
- Jalapeños – Two fresh jalapeños. They will be diced with the seeds removed to keep the muffins from being too spicy. I like to advise to wear gloves when dealing with raw jalapeños to keep the oils off your hands, have you ever hand that awful stinging from jalapeño oil on your hands, so awful! Get some gloves!
- Yellow Cornmeal – Cornmeal of course is needed for making cornbread muffins.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Honey – Honey is a must in this recipe, I tested using sugar instead and they just weren’t as good, so use honey!
- Kosher Salt – You may substitute sea salt for kosher salt, if you have neither and want to use table salt use half of the amount.
- Buttermilk or Sour Milk – If you have buttermilk that is awesome use that! If you don’t, which to be honest I usually don’t have buttermilk use sour milk instead. Sour milk an old “Hack” from back in my grandmothers day combines just a little fresh lemon juice and milk to make it sour and can be used in place of buttermilk. To make 1 cup of it for this recipe add 1 tablespoon of fresh lemon juice to a 1 cup measuring cup. Fill the remainder of the 1 cup with milk, you now have sour milk to use for your cornbread muffins.
- Unsalted Butter – Melted
For a complete detailed list of the ingredients continue towards the bottom of the page.
Preheat the oven to 400º F. Line your muffin pan with cups or spray with cooking spray or grease with butter. Set aside.
Begin by seeding and finely chopping the jalapeños. I find the easiest way to cut an jalapeño is to cut the top off with the stem. Half it down the middle the long way, use a spoon to scrape out all of the insides. From there cut the halves into strips and from strips into diced jalapeño. Set aside.
In a large mixing bowl add and whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In another mixing bowl add and whisk together the sour milk/buttermilk, butter, honey, and egg.
Add the dry ingredients to the wet ingredients and stir together with a rubber spatula. Do not over mix! Add the diced jalapeños and gently fold in making sure to not overmix.
Scoop the batter to fill each muffins about 3/4 of the way full.
Bake for 15 to 18 minutes, until the tops are golden brown and cracked and the toothpick inserted in each muffin comes out clean.
tips, tricks and questions
Variations and customization:
Feel free to experiment with toppings like shredded cheddar cheese, or adjust the spice level by keeping in a few of the seeds of the jalapeños.
Store leftover muffins in an airtight container at room temperature for up to 2-3 days or in the fridge for longer freshness.
Yes, you can freeze these muffins! Wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to three months.
What to Serve with Jalapeño Cornbread Muffins
- Chili: The spicy kick of the muffins complements the rich flavors of a hearty chili. Try my Classic Crockpot Chili, Creamy Pumpkin Chili, 3 Bean Vegetarian Chili, Secret Ingredient Turkey Chili, of my Crockpot White Chicken Chili.
- Soup: Try my Roasted Red Pepper and Tomato Soup, a comforting bowl of Stovetop Chicken Noodle, or Chicken and Rice Soup.
- Stew: Dive into a bowl of Crockpot Beef Stew or my Crockpot Gumbo with these muffins to soak up all the delicious juices.
- Honey butter: For a delightful contrast, spread a pat of honey butter on a warm muffin.
- Beverages: Enjoy your muffins with a glass of iced tea, lemonade, or even a cold beer for a well-rounded experience.
- 2 jalapeños diced, pith and seeds removed
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 cup buttermilk or sour milk*
- 1 large egg
- 1/4 cup unsalted butter, melted
- Preheat the oven to 400º F. Line your muffin pan with cups or spray with cooking spray or grease with butter. Set aside.
- In a large mixing bowl add and whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In another mixing bowl add and whisk together the sour milk/buttermilk, butter, honey, and egg.
- Add the dry ingredients to the wet ingredients and stir together with a rubber spatula. Do not over mix! Add the diced jalapeños and gently fold in making sure to not overmix.
- Scoop the batter to fill each muffins about 3/4 of the way full.
- Bake for 15 to 18 minutes, until the tops are golden brown and cracked and the toothpick inserted in each muffin comes out clean.
*To make sour milk add 1 tablespoon of fresh lemon juice to a 1 cup measuring cup. Fill the remainder of the 1 cup with milk.
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Serving Size:1 muffin
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 271mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 4g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.