Jalapeno Cornbread Muffins
This post may contain affiliate links. Please see our privacy policy for details.
These easy muffins are amazingly moist, crumbly and buttery. Perfect as a side dish, appetizer or snack! SO GOOD.
why i love this recipe
- Say goodbye to box cornbread mix and dry, dense cornbread – these muffins are amazingly moist + wonderfully crumbly and buttery
- Completely homemade, and so stinking easy to whip up
- No mixer required – simply whisk and fold until moist
- Perfect as a side dish (that you’ll want to serve with anything and everything), an easy appetizer or after school snack
- Guaranteed crowd-pleaser, great for party entertaining and holiday get togethers
- Freezer-friendly and reheats like a dream
is cornbread sweet or savory
Cornbread can be both sweet or savory depending on personal preference. Southern-style cornbread, for example, comes in so many different varieties and is typically made without sugar (more savory). These muffins, however, lean more towards the sweet cornbread category, sweetened by white granulated sugar and honey.
VARIATIONS
Bacon or sausage
Add crispy, crumbled bacon or sausage.
Cheese
Substitute a different cheese such as shredded Pepper Jack or smoked Gouda.
Herbs
Add chopped fresh herbs such as rosemary, thyme or chives.
Vegetables
Diced and sauteed bell peppers, caramelized onions, canned green chiles, or frozen or canned corn kernels are all great additions.
Mild
For more mild flavors, especially for toddlers and children, skip the jalapenos and substitute scallions (green onions).
how to make these easy jalapeno cornbread muffins
- Spray or line a 12-cup muffin tin
- Mix the dry ingredients
- Mix the wet ingredients
- Pour the wet over dry, stirring just until moist (overmixing will lead to dense, dry cornbread) – stir in jalapenos + cheese
- Transfer the batter to the muffin tin and bake until golden brown
- Serve warm with softened butter or drizzled with honey (and freeze any leftovers for later)
tips and tricks for success
- Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here yielding light, moist and fluffier cornbread muffins. Using milk will lead to more neutral flavors and a drier consistency.
- Liners vs. spray. Prefer cupcake liners? Skip the spray and line the muffin pan with liners instead.
- Use fine or medium-ground cornmeal. Dependent on personal preference, fine or medium-ground cornmeal are typically the most popular options for cornbread. For a more smooth consistency, fine-ground cornmeal is ideal, but for more texture and grittiness, medium-ground is the way to go.
- Do not use cornbread mix. Cornbread mix is not the same as cornmeal. Cornbread mix comes pre-mixed with leavening agents.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough muffins.
- Dress them up. Finish the muffins off with a drizzle of honey, enjoying them on its own as a snack or paired with a comforting bowl of chili.
- Freeze as needed. Cornbread muffins freeze very well and can typically last up to 3 months in the freezer.
pro tip
Buttermilk substitute
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar. Add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
what to serve with jalapeno cornbread muffins
Tools For This Recipe
12-cup muffin tin
Jalapeno Cornbread Muffins: Frequently Asked Questions
If the seeds and membranes are removed from the jalapeno peppers before adding to the cornbread batter, the spice level will be relatively mild. If the seeds are left intact, the muffins will be on the spicier side.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
You can make one of our favorite cornbread stuffings, a holiday staple, or add them (crumbled) as a salad topping.
Yes! You can easily make cornbread in a skillet. Recipe here.
Yes! Once cooled completely, wrap each muffin in plastic wrap before transferring into plastic freezer bags (this will prevent freezer burn), squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating at 325°F (covered in foil) until heated through.
Jalapeno Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- ½ cup sugar
- 2 large eggs
- 1 tablespoon honey
- 2 jalapenos, seeded and diced
- ¼ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
- In a large bowl, combine flour, cornmeal, baking soda and salt.
- 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.
- Stir in jalapenos and cheese until just combined.
- 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.
- Remove from oven and cool on a wire rack.
- Serve warm.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve made these muffins a few times now and they are always a hit! Has anyone tried substituting the butter with olive oil?
Baked olive oil will add an olive flavor, and not a pleasant one. I don’t recommend it.
For lactose free; use Ghee (it’s butter, with the indigestible parts taken out… clarified).
For Vegan alternative; butter flavored crisco.
For being creative; try substituting with bacon grease.
What is thegll
Great corn muffins! I’ve made both mini-muffins and regular with this recipe. Go over great with a good bowl of chili.
These are easy to make and so super delicious!! I made them to go with taco soup for my husband’s birthday dinner. We will definitely have these again.
These are so delicious and easy to make. I will be making these for thanksgiving and Christmas. Thanks so sharing!
Easy recipe. Perfect heat. This goes great with a sweet or spicy chili.
These muffins came out beautiful and delicious! Recipe is a forever keeper!
I made these for my mom’s birthday dinner as a trial run for Thanksgiving. Well, my dad ate four, my hubby two. The next day, I cut one in half, browned each half in a little butter, sprinkled a little shredded cheese on the nuffin, and put a fried egg with tobacco on top. My husband wants that at least two more times this week! Thanks for the recipe, It’s a keeper!
Ha, it’s Tabasco, not tobacco. Darn autocorrect!!
I love your website. I’ve tried many of the recipes, and loved them all.
Can the muffins be made with gluten free flour?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Have made these many times now! They’re a family fav. When making for a big crowd (or for children) I usually omit the jalapeños and they still come out perfect. I have also added a can of corn – yummm and I have a gluten free family member and I make these every thanksgiving for him with gluten free flour and they taste great. Thanks!
Hi! Does this require regular yellow cornmeal or self rising yellow cornmeal? Thanks!
Regular yellow cornmeal. 🙂
I’ve made these many times now, everyone always enjoys them and asks for the recipe! Thank you for the delicious recipe!
Cody J
I’ve made these before and they are delicious. I was wondering if the recipes doubles well?
Yes, it does! 🙂
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 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 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.
Thanks a lot!
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 have had great success making cornbread with gf flour, typically using sweet rice flour.
Can I freeze these?
Yes.
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 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!
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!