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