Need a carb idea for a potluck, BBQ, or holiday party? I have one for you!

These Jalapeño Cornbread Muffins are super easy to make and so addicting. Don’t be afraid, they are not spicy but sweet and delicious!!!

How To Make Jalapeño Cornbread Muffins

First, gather all your ingredients.

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk (homemade recipe below)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 jalapeños, seeded and diced
1/4 cup shredded cheddar cheese
Non-stick cooking spray

Next, preheat oven to 375°F degrees. Lightly coat a 12-cup muffin (or cupcake) tin with non-stick cooking spray. Set aside.

In a large bowl, combine flour, cornmeal, baking soda, and salt.

In another bowl, whisk together buttermilk (homemade recipe below), butter, sugar, eggs, and honey.

Pour wet mixture over dry ingredients and stir until just moist.

Add jalapeños and cheese, and gently toss to combine.

Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

How To Make Homemade Buttermilk

All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.

Pour the milk into a liquid measuring cup.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
The acid will curdle the milk slightly.
Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

Tips & Tricks

You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Jalapeño Cornbread Muffins

By: Tammie

March 18, 2019
12
30 min
Print this

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 jalapeños, seeded and diced
1/4 cup shredded cheddar cheese
Non-stick cooking spray

Directions

Step 1: Preheat oven to 375°F degrees. Lightly coat a 12-cup muffin (or cupcake) tin with non-stick cooking spray. Set aside.
Step 2: In a large bowl, combine flour, cornmeal, baking soda, and salt.
Step 3: In another bowl, whisk together buttermilk (homemade recipe above), butter, sugar, eggs, and honey.
Step 4: Pour wet mixture over dry ingredients and stir until just moist. Add jalapeños and cheese, and gently toss to combine.
Step 5: Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove from oven and cool on a wire rack.