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.
Ingredients
- 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
Directions
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.
