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Jalapeño Honey Cornbread Muffins

Mandy Applegate
Jalapeño Honey Cornbread Muffins are the kind of sweet-and-spicy side that works for almost any occasion—family dinners, game day, or weekend get-togethers. They’re quick to make, packed with simple ingredients, and always disappear fast once served. You can prep them ahead, stash them in the fridge, or freeze a batch to reheat whenever you need them. Whether you're serving chili, barbecue, or breakfast, these muffins fit right in.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dinner, Side Dish, Snack
Cuisine American
Servings 12
Calories 225 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup buttermilk
  • 1 large egg
  • ½ cup honey
  • 4 tablespoons unsalted butter melted
  • 2 jalapeños seeded and finely diced, plus a few slices for topping
  • ½ cup canned corn drained and rinsed
  • 1 cup shredded sharp cheddar cheese

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with nonstick spray if desired for easier removal.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
    1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ¼ teaspoon pepper
  • Add the buttermilk, egg, honey, and melted butter to the dry ingredients. Mix gently with a hand or stand mixer on low speed until just combined—don’t overmix.
    ½ cup buttermilk, 1 large egg, ½ cup honey, 4 tablespoons unsalted butter
  • Using a spatula, fold in the diced jalapeños, corn, and shredded cheese.
    2 jalapeños, ½ cup canned corn, 1 cup shredded sharp cheddar cheese
  • Divide the batter evenly among the 12 muffin cups. Top each with a slice of jalapeño for an extra kick.
  • Bake for 20–22 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
  • Let muffins cool in the tin for about 10 minutes. Serve warm—great with a little butter or drizzle of extra honey!

Notes

  • Grease the Cup or Use Liners: Either works, but giving paper liners a quick spray makes peeling them off easier, especially with cheesy muffins.
  • Bring Wet Ingredients to Room Temp: It helps everything blend together better and keeps the batter from seizing or clumping.
  • Use Yellow Cornmeal for Flavor and Color: Yellow cornmeal adds a slightly sweeter, fuller corn flavor and gives the muffins a warm, golden color that stands out.
  • Use Medium Jalapeños for Balanced Heat: They’re milder, easy to dice, and add just the right kick without overwhelming the other flavors.
  • Control the Sweet-Spicy Mix: Add more jalapeño or leave the seeds in if you want to tone down the honey’s sweetness.
  • Don’t Overmix: Stir just until everything is combined—overmixing makes the muffins dense and heavy.
  • Use an Ice Cream Scoop: It helps portion the batter evenly, so all the muffins bake at the same pace and rise nicely.
  • Check Early: Start checking around 20 minutes; you want the tops lightly golden but not overbaked.

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 250mgPotassium: 101mgFiber: 2gSugar: 13gVitamin A: 290IUVitamin C: 0.4mgCalcium: 125mgIron: 1mg
Keyword Jalapeño Honey Cornbread Muffins
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