Jalapeno Corn Muffins with Honey Butter
Sweet, spicy, and irresistibly savory, these Jalapeño Corn Muffins with Honey Butter strike the perfect balance between flavor and comfort. Made with a blend of cornmeal and all-purpose flour, these muffins boast a tender, crumbly texture that's elevated by the kick of fresh minced jalapeños and the richness of melted cheddar cheese. Perfectly golden and slightly crisp on top, they're ideal for pairing with hearty chilis, barbecues, or as a stand-alone snack. The homemade honey butter adds a silky touch of sweetness that perfectly offsets the spice, creating a truly unforgettable bite. Ready in just over 30 minutes, this easy recipe is a must-try for anyone seeking a crowd-pleasing dish with a bold twist. Whether you're hosting a game day gathering or spicing up weeknight dinners, these jalapeño corn muffins are guaranteed to be a hit!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 jalapeno peppers, finely minced (remove seeds for less heat)
- 0.5 cup shredded cheddar cheese
- 0.5 cup unsalted butter (for honey butter)
- 2 tablespoons honey (for honey butter)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In another bowl, whisk the buttermilk, melted and cooled butter, and eggs until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the minced jalapenos and shredded cheddar cheese until evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the honey butter by whipping the softened butter and honey together in a small bowl until light and fluffy.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with a generous spread of honey butter.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 114.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 803 mg | 62% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
