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Jalapeño Cheddar Cornbread Muffins with Honey Butter

Jalapeño cheddar cornbread muffins bake up golden with sharp cheddar and finely chopped jalapeños folded into the batter. Serve them warm with smooth honey butter for a savory-sweet finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Southern
Calories: 266
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 2 eggs large
  • 0.33 cup unsalted butter melted and slightly cooled
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapeños medium, finely chopped; seeds removed if desired
For the honey butter
  • 0.5 cup unsalted butter softened
  • 2 tbsp honey
  • 0.13 tsp salt

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the muffins
  1. Heat the oven to 400°F.
  2. Grease a standard 12-cup muffin pan.
  3. Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  4. In a medium bowl, whisk the buttermilk, eggs, and melted butter until combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
  6. Fold in the cheddar and jalapeños.
  7. Divide the batter among the muffin cups.
  8. Bake for 15–18 minutes, until golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes.
Make the honey butter
  1. Stir the softened butter, honey, and salt together in a small bowl until smooth.
  2. Serve with the warm muffins.

Notes

For less heat, remove the jalapeño seeds. Store the muffins and honey butter in the refrigerator for up to 4 days; the muffins can be frozen. For a dairy-free variation, use dairy-free buttermilk, butter, and cheddar-style shreds.