Jalapeno Cornbread Muffins — Damn Delicious

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Jalapeno Cornbread Muffins

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting – perfect as an appetizer or snack!

Carbs and I get along so well. I could easily skip dinner and eat an entire loaf of bread. And I’m definitely one of those girls at those fancy schmancy restaurants asking for 3 bread basket refills before our meal actually comes out. That being said, having a dozen of these jalapeno cornbread muffins around the house was bad news because with a drizzle of honey, I ate every. single. one.

These cute little muffins have all the fundamental elements – cheese, spice, and carbs. They’re perfect as a side dish, an appetizer, or even as a snack. And if you’re a night owl like me, these babies come in very handy at 1 in the morning.

Honestly though, how could you resist these cute little muffins? And with that jalapeno slice on top, it’s just staring you down, begging to be devoured, so that’s exactly what I did. Can you blame me?

Jalapeno Cornbread Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 jalapenos, seeded and diced
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.

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81 comments

These actually look amazing.
I can’t wait to try them. You are such a talented photographer!

Jalapeno cornbread muffin? Wow, this sounds so good!! I never thought of jalapeno in cornbread… THESE look amazing!! I definitely have to make them, thanks for sharing! 🙂

I bet the combo of the honey with the cornbread and then the jalepeno slice, it’s gotta be SO good! The pics are so signature you. All that glistening honey and gorgeous light. So pretttttty!

Was looking for a basic cornbread or muffin. Would this recipe work without the peppers and cheese?

Yes, absolutely. Feel free to omit the jalapeños and cheese, and proceed accordingly.

OH YES! WE CAN MAKE CORNBREAD MUFFINS WITH THIS TOO 😀 [email protected] $ THE RECIPIE.

Beautiful photos of delicious looking muffins. I love cornbread and with honey … perfect!

Yum…..looks so good. Great job on the photos!

I have NEVER seen such fantastic recipes….that I try as often as possible….nor such fantastic photos….a feast for my eyes! NO one has the gift of cooking nor the gift of photography like you do. How I love and enjoy your blog! A big thanks!

Love the photos! So pretty!

I love corn bread, I love cheese, peppers have their place..but then you drizzle those muffins with honey and I am heading to my list to add jalapenos for my next batch of corn bread…

Wow! These are adorable! I love the sweet+spicy mix, and your pictures are awesome!

These look great! Love the combo of jalapeño, cheese in the cornbread. They would go great with a big bowl of chili.

These look wonderful! And I love the photo where they’re all stacked so neatly, very arty indeed, and it only make them look even more scrummy 😀
I love cornbread-anything (who doesn’t?!) Definitely feeling inspired 😀 x

These muffins (and your photos) are just stunning. Pinned!

Was looking through Pinterest for a cornbread muffin recipe, stumbled upon these delicious looking muffins. Definitely making these tomorrow night to go along with my homemade chili. Aside from how good these look, I want to make everything I have seen! The photography of the food is so appealing! There are so many recipes I have seen I need to make for sure.

These look amazing! 🙂 I agree with you on the baskets of rolls or bread at restaurants. Once or a dozen times I have eaten enough bread that I was no longer for the “real” food I had ordered and have to take that home.

Corn bread is my happy place. It’s one of my favorite all-time comfort foods, and the drippy honey + spicy jalepeno launches these babies into the carbalicious hall of fame! PS. If you and I ever dine and the same Italian restaurant, they better up their bread supply. I just can’t get enough either!

My mouth is watering! These would add an a perfect touch to many, many meals! Love!

Wow, these sound amazing!

Can these be made the night before and reheated?

Yes, absolutely. You can pop it in the microwave for a quick nuke.

Thanks. Want to bring them to a Mardi Gras parade, but wanted to get them made tonight.

Wow, these look crazy delicious 🙂 I cannot wait to use this recipe!

These look great. Do you top with a slice of jalapeno and drizzle honey on each muffin before you put it in the oven to get that look? Also, it looks like you left the seeds in the jalapeno slice on the top – does that mean you used a third jalapeno for this? Thanks.

Ng, if you would like to garnish these muffins with jalapeno, you can top the muffins with a jalapeno slice (you would be using a third jalapeno) before popping them in the oven. I recommend drizzling with honey upon serving.

Great, thank you!

Hello Chung-Ah! I finally made this wonderful recipe yesterday. I simply reduced the amount of sugar because I wanted to eat the cornbread with a chili, and not as sweet muffins. The texture and flavor are perfect! I translated the recipe in French and and it is now on my blog with a link to yours. Thank you, I love your blog 🙂
http://catherinecuisine.com/2014/03/03/cornbread-pain-de-mais-au-jalapeno/

Did you add anything when you reduced the sugar? Thanks.

No, did not add anything. reducing the sugar in a recipe does not change its texture. It was perfect with 1/4 cup sugar, to eat as a savory bread 🙂

I was wondering if it would be ok to use a round baking pan instead of muffin pan?

Yes, absolutely. You may need to adjust baking time as needed though.

These are by far the BEST cornbread muffins i’ve ever made (and I’ve made many!) Everyone who has tried them can’t get enough. Thanks for sharing such a fantastic recipe!

These muffins are amazing! I did only use 1/4 cup of sugar as recommended in the comment section, and I didn’t drizzle with honey since we were having these with soup. (I’ll try that another time. 😉 ) my son suggested topping them with pineapple jalapeno salsa. I told him we could use the cupcake corer and put the salsa in the middle of the muffins. Mmmmmmm…. Thank you, thank you for this recipe!!

This is the best cornbread recipe ever!
I have made many over the years but none as delicious as these!
Will use the recipe for now on! Thank you, Diann

These Jalapeño muffins look so good Can’t wait to try Thank you for sharing 🙂

I made this for a BBQ party. It got high praises.

I had a dinner party last night and made these muffins. They were so easy and came out of my tins easily. I have never liked cornbread and I loved these. They were moist and slightly spicy. Even my caterer aunt was impressed. Thank you for that its rare

I’m so glad you enjoyed these! These are my favorite cornbread muffin recipe – I love it so much, I’ll skip over the main dish and just munch on these instead!

Tried these today. I halfened (is that a word) the recipe. So I had about 12 muffins. They were so good that I was going to make more. But I ran out of honey.

Just made them. First time that I had a cornbread anything. They are so good. thanks! 🙂

I made these over the weekend. They were very very good. Thanks for sharing!

These look great. Did you use regular size muffin tin? Or mini muffins?

I used a regular-sized muffin tin.

How long should I cook if I make mini muffins?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

These are great! I’m generally not one for spicy foods, but the sweetness in these balances out the spicyness of the peppers – YUM!

I made these today and they are delicious! We grow jalapenos and eat them in everything and almost at every meal. 😉 I love the sweetness of this with the hotness of the peppers combo…wonderful! I am having so much fun trying lots of your clever tasty recipes!!

These are delicious. The problems I had were my Jalapeno garnish sank into the muffins and the muffins came up over the pan too much. I had a lot of trimming.

I worry that your batter was not thick enough, resulting in the jalapeño garnishes sinking to the bottom, and that you may have also overfilled your muffin pan.

I made these three times now and each time I added something different. I added all color sweet peppers and corrot, corn and I also added some Jamaican hot pepper for extra spice…..so good.

Added a small can of creamed corn and baked them in a cast iron muffin pan that looked like small ears of corn while camping using the wood campfire. Made them to have with chili. Was awesome.

I made these for Thanksgiving, and they were literally gone in five minutes. What a big hit!

Wide coverage of appropriate ingredients, sweet with hot. I would put the pepper on top but much prefer to split the muffin then apply honey. Not just any honey, organic and aromatic. I’m looking for something to go with chili, this looks like a winner!

OMGosh! I made these Christmas and then again New Years Day. My husband, who is not a bread lover, LOVES these delicious muffins! His words were “This is the best damn cornbread I’ve ever eaten in my life. I think I’m going to cry”. Hahaha. Thank you for sharing this delicious recipe!! I’m going to pass it along. My friends and children can make it for their families.

Hello Chungah,
New to your sight and I am truly excited. I too experiment with recipes and tweak them to make them my own. Making a Jambalaya tonight for my hubby and needed a recipe for the jalapeno muffins. Found yours, which looks amazing, but I’m going to use pickled jalapenos which I’m thinking would work ok…..what’s your thoughts.

That sounds amazing but I actually haven’t tried pickled jalapeños in this recipe so I can’t really say with certainty how it will turn out.

I made these recently for a Chili Cook Off that I attended. They were the absolute hit of the event! I served them with honey butter….which is simply that, honey mixed with butter. Thank you for the awesome recipe….so very yummy! I also used your Steak Chili for the cook off and came in 3rd out of 9….If the cook off would have been for Cornbread Muffins, I would have snagged the Blue Ribbon for certain!

Hi! I just made these and sampled not one, but two (naturally, just to make sure I was tasting it right…. : ) and they are wonderful – just the perfect cornbread I’ve been searching for. The cornmeal:flour ratio is spot on, and I really think the spice and sweetness are so nicely balanced. Some recipes have too much flour or sugar. Thanks so much for the great recipe – I am planning on making these for my Food Science project soon. Should be an A plus!

***Forgot to add that you posted this recipe on my birthday, Feb 8th – this cannot be a coincidence. I LOVE cornbread!

I had jalapeno cornbread in a famous restaurant in Miami Beach called Joe’s Stone Crab and it was delicious so I had to come here and look for a recipe. I am doing it tonight. I never thought of a jalapeno in a cornbread but it’s an amazing combination.

I’d love to try this recipe for an upcoming family picnic. I’d like to add a little texture so I was wondering if it would be ok to add some bbq corn kernels to the batch. Would you recommend this and would the extra ingredient require adding additional cooking time?

Thanks and can’t wait to try this recipe.

What a great idea! But you may have to adjust cooking time as needed.

can I use Jiffy cornbread mix? If I do, what would I omit from this recipe?

Unfortunately, I have never tried using the Jiffy mix so I cannot answer with certainty. Please use your best judgment.

These were amazing! The sweet and pepper combination were perfect! Especially mixed in with the damn delicious steak chili that was also amazing.

How long would you suggest baking for mini muffins?

Does this recipe work with frozen corn kernels mixed in?

Baking time will have to be adjusted as needed. And yes, corn kernels would be an amazing addition!

Can you substitute regular milk for buttermilk?

Amber, you can actually create a buttermilk substitute from milk. It’s so easy!

Directions here. Hope that helps!

These muffins are amazing! My husband and I have a summer cold so decided to fix it by eating chilli laced foods. Made them with polenta as in the UK. Made them in a mix of small and large muffin tins. The small taking around 12 minutes and large 18 minutes as my large muffin tray is very large. Also used chopped jalapenos from a jar as couldnt find fresh. Used 1/4 cup of caster sugar and no cheese as wanted to serve the cheese on top of the chilli instead. So so good. Thankyou.

Can I freeze these?

If I substitute 1 can of creamed corn instead of buttermilk, can I still use baking soda or do I have to use baking powder? I’ve looked at other similar recipes with creamed corn and it uses both.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I ran across this recipe today while looking for a Jalapeno Cornbread. I made it and it turned out awesome. I think they are the best I have ever made. As a result, I subscribed to your blog and can’t wait to try other recipes.

I actually have made these, they’re amazing. I’m making about 50 right now for my grandmother’s 95th birthday in a couple hours. This will be the 6 or 7th time making these. Almost always for a different crowd. Always a hit. So good that I will note the first time I made them, I got none. They were all gone faster than the pigs in a blanket.

I made these today following the recipe, only change I made was to add a little extra grated cheddar and parmesan on the top of the muffins. Perfection. Blown away that I didn’t have to jazz the recipe up, it is perfect as is. I used cane sugar and didn’t reduce the quantity and believe the sugar to jalapeño ratio is truly perfection.

Thank you for the inspiring pictures an recipes 🙂

I’ve made these before and they are delicious. I was wondering if the recipes doubles well?

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