How To Make Jalapeño Cornbread Muffins
These cornbread muffins have spicy jalapeno peppers wrapped in a sweet and moist base made from buttermilk, honey, and cornmeal for soft baked snacks.
Serves:
Ingredients
- 1cupcornmeal,fine or medium ground
- 1cupall purpose flour,spoon and leveled
- 1tspbaking powder
- ½tspbaking soda
- ⅛tspsalt
- ½cupunsalted butter,melted and slightly cooled
- 2tbspcanola oil,vegetable oil or melted coconut oil
- ⅓cupbrown sugar,packed light or dark
- 2tbsphoney
- 1large egg,at room temperature
- 1cupbuttermilk,at room temperature
- 2jalapeño peppers,chopped
Instructions
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Preheat oven to 425 degrees F. Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
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Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
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In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.
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Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
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Spoon batter into muffin liners, filling all the way to the top.
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Bake for 5 minutes in the preheated oven then, keeping the muffins in the oven, reduce heat to 350 degrees F and continue baking for another 16 to 17 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
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Remove muffins from the oven and allow to cool in the pan for 5 to 10 minutes.
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Serve and enjoy.
Nutrition
- Calories: 215.71kcal
- Fat: 10.92g
- Saturated Fat: 5.32g
- Trans Fat: 0.32g
- Monounsaturated Fat: 3.73g
- Polyunsaturated Fat: 1.18g
- Carbohydrates: 26.44g
- Fiber: 0.86g
- Sugar: 8.12g
- Protein: 3.32g
- Cholesterol: 36.65mg
- Sodium: 155.13mg
- Calcium: 62.32mg
- Potassium: 81.56mg
- Iron: 1.23mg
- Vitamin A: 76.92µg
- Vitamin C: 2.99mg
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