Y’all ready to break some delicious rules today? I’m about to show you how to turn your kitchen into a flavor paradise with these Cheesy Jalapeño Cornbread Muffins with Honey Butter Spread! This recipe is absolutely INSANE – and I’m not even sorry about it. We’re talking an epic fusion of savory, spicy, and sweet that’s gonna have your tastebuds doing cartwheels. Trust me, this dish causes serious food jealousy, so get ready to be the talk of the town. Let’s dive in and make some legendary grub, shall we?
Why You’ll Love This Cheesy Jalapeño Cornbread Muffins with Honey Butter Spread
These Cheesy Jalapeño Cornbread Muffins are the ultimate flavor explosion! The combination of melty cheddar, spicy jalapeños, and sweet honey butter is out of this world. Plus, they’re super easy to make and perfect for any occasion – from game day to holiday parties. The best part? They’re insanely addictive, so get ready to devour them by the dozen! These muffins are a true culinary masterpiece that will have your friends and family begging for the recipe. Trust me, once you try them, you’ll never go back to boring old cornbread again. This recipe is a total game-changer that’s about to become a new household staple. So, what are you waiting for? Let’s get baking and unlock the secret to flavor paradise!
Ingredients
To make these Cheesy Jalapeño Cornbread Muffins with Honey Butter Spread, you’ll need a few simple ingredients: cornmeal, all-purpose flour, baking powder, salt, butter, eggs, milk, shredded cheddar cheese, and fresh jalapeños. For the honey butter spread, you’ll need butter and honey. That’s it! These are all easy-to-find ingredients that you probably already have in your pantry or fridge. Get ready to turn these humble items into an epic, mouth-watering masterpiece!
- 1 cup (120g) – Cornmeal
- 1 cup (125g) – All-purpose flour
- 2 teaspoons (10g) – Baking powder
- 1/2 teaspoon (2.5g) – Salt
- 1/2 cup (113g) – Unsalted butter, melted and slightly cooled
- 2 (100g) – Eggs
- 1 cup (240ml) – Milk
- 1 cup (113g) – Shredded cheddar cheese
- 2-3 (30-45g) – Fresh jalapeños, diced
Ingredient Substitutions
- Cheese: Try using pepper jack or Monterey Jack cheese for a different flavor profile.
- Spice Level: Adjust the amount of jalapeños to suit your desired spice level. You can also use a less spicy pepper, like a poblano or bell pepper, for a milder version.
How to Make Cheesy Jalapeño Cornbread Muffins with Honey Butter Spread
Let’s get baking and turn these humble ingredients into an epic, mouth-watering masterpiece!
Step 1: Prep Work
First, preheat your oven to 400°F and grease a 12-cup muffin tin. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the eggs and milk until everything is well combined.
Step 2: Main Cooking Process
Now, it’s time to bring the magic! Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Gently fold in the shredded cheddar and diced jalapeños, making sure they’re evenly distributed throughout the batter.
Step 3: Final Steps/Assembly
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are baking, let’s make the honey butter spread. In a small bowl, simply mix together the softened butter and honey until smooth and creamy.
Step 4: Finishing Touches
Once the muffins are done, let them cool for a few minutes before removing them from the tin. Serve the Cheesy Jalapeño Cornbread Muffins warm, with a generous smear of the honey butter spread on top. Trust me, this is where the magic really happens!
Recipe Variations & Tips
- Savory Mix-Ins: Try adding some diced bacon or crumbled chorizo to the cornbread batter for an extra savory twist.
- Spice Level: Start with just a couple of jalapeños and taste as you go to get the spice level just right for your palate. Remember, you can always add more, but you can’t take the heat away once it’s in there!
- Flavor Variations: Experiment with different types of cheeses, like pepper jack or Monterey Jack, to find your perfect flavor combination. You can also fold in some corn kernels or diced sweet peppers for a touch of sweetness.
- Honey Butter Spread: Get creative with the honey butter spread by swapping in maple syrup or even a touch of cinnamon for a unique flavor profile. The possibilities are endless when it comes to elevating this already epic dish to new heights of deliciousness.
Serving & Storage
Serve with: These Cheesy Jalapeño Cornbread Muffins are best served warm, straight out of the oven. The melty cheese, the spicy jalapeños, and the sweet honey butter spread create an irresistible flavor explosion that’s guaranteed to have your guests begging for more.
Storage: If you happen to have any leftovers (which is doubtful, let’s be real), you can store them in an airtight container at room temperature for up to 3 days. The honey butter spread can be stored in the fridge for up to a week, so feel free to make a big batch and have it on hand for all your cornbread needs.
Reheat: To reheat the muffins, simply pop them in the microwave for 20-30 seconds or until warmed through. You can also freeze the muffins for up to 2 months. Just let them thaw at room temperature before reheating.
Make-Ahead: These Cheesy Jalapeño Cornbread Muffins are perfect for meal prepping or making in advance. You can bake the muffins and store them in an airtight container at room temperature for up to 3 days. When you’re ready to serve, simply reheat them in the microwave.
Nutrition Information
These Cheesy Jalapeño Cornbread Muffins are a delicious indulgence, but they also pack a nutritional punch. Each muffin contains around 200 calories, with a good amount of protein from the cheese and eggs. The cornmeal and flour provide complex carbohydrates, while the jalapeños add a boost of vitamin C and other antioxidants. The honey butter spread adds a touch of sweetness and healthy fats from the butter. Just be mindful of portion sizes, as it’s easy to overindulge in these flavor-packed muffins. Overall, this recipe is a tasty way to enjoy a comforting, homemade treat that’s sure to satisfy your cravings.
- Serving Size: 1 muffin
- Calories: 200 kcal
- Protein: 7 g
- Carbs: 22 g
- Fat: 11 g
- Sodium: 400 mg
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! These Cheesy Jalapeño Cornbread Muffins are perfect for meal prepping or making in advance. You can bake the muffins and store them in an airtight container at room temperature for up to 3 days. When you’re ready to serve, simply reheat them in the microwave for 20-30 seconds.
Can I use a different type of cheese?
Definitely! While the cheddar cheese is absolutely delicious, you can easily swap it out for other varieties, like pepper jack or Monterey Jack, to switch up the flavor profile. Just be sure to use a similar amount of shredded cheese.
How can I adjust the spice level?
If you’re looking to amp up the heat, simply add more diced jalapeños to the batter. Start with 2-3 jalapeños and taste as you go. For a milder version, use fewer jalapeños or opt for a less spicy pepper, like a poblano or bell pepper.
Can I make these muffins vegan or gluten-free?
To make these muffins vegan, you can substitute the butter with a plant-based alternative, use a non-dairy milk, and swap the eggs for a flax or chia egg. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the regular flour.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean. You can also check for a golden-brown top and sides that have pulled away from the muffin tin. Be careful not to overbake, as that can result in dry, crumbly muffins.
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Cheesy Jalapeño Cornbread Muffins with Honey Butter Spread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: 🧀 CHEESE AVALANCHE
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Jalapeño Cornbread Muffins are soft, savory, and perfect for any meal. The spicy jalapeños combined with gooey cheese create a delightful flavor, and the honey butter spread adds a touch of sweetness.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup diced jalapeños (fresh or pickled)
– 1/4 cup honey
– 1/2 cup unsalted butter (softened)
Instructions
1.
2. 1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
3. 2. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
4. 3. In another bowl, whisk together buttermilk, vegetable oil, and eggs until well combined.
5. 4. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. 5. Fold in the shredded cheese and diced jalapeños.
7. 6. Fill each muffin cup about 2/3 full with the batter.
8. 7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. 8. While muffins are baking, prepare the honey butter by mixing softened butter with honey until smooth.
10. 9. Once the muffins are done, let them cool slightly before serving with honey butter spread.
Notes
– For an extra kick, add more jalapeños or use pepper jack cheese.
– These muffins can be frozen for up to 3 months. Just thaw and reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cornbread, muffins, cheese, jalapeño, honey butter