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.

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  • 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.

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Step 12 –Serve warm, with extra honey and butter.