Time: 45 minutes
Yield: 10-12 servings
Honey Jalapeño Cornbread Muffins are the perfect balance of sweet and savory, and they’re sure to become your new favorite way to eat cornbread! This recipe has a touch of sweet honey and the zing of jalapeño in one golden package. Honey Jalapeño Muffins are fluffy, decadent, and best served warm with extra honey and butter.
Ingredients• 1 cup yellow cornmeal • 1 cup all-purpose flour • 1/2 cup light brown sugar, packed • 1 tablespoon baking powder • 1/4 teaspoon salt • 1/2 cup buttermilk • 1/2 cup full-fat sour cream • 1 large egg plus 1 egg yolk, at room temperature • 1/4 cup honey • 5 1/2 tablespoons unsalted butter, melted, browned, and cooled slightly • 2 small jalapeno peppers, seeded and minced
Preheat the oven to 400 degrees F.
Line 12 regular muffin cups with non-stick liners and set aside.
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
Add the buttermilk, sour cream, egg, egg yolk, and honey into the well in the dry ingredients.
Using a fork, lightly mix the wet ingredients together in the well.
Using a rubber spatula, fold the wet ingredients into the dry ones, stirring just until incorporated. Do not overmix.
Fold in the browned butter and jalapenos, stirring until just combined.
Divide the batter equally among the prepared muffin cups.
Bake until a cake tester inserted into the center of a muffin comes out clean, about 15 minutes.
Place the pan on a cooling rack and cool for 10 minutes.
Serve warm, with extra honey and butter.