Mexican Cornbread Muffins

Overhead view of spicy cornbread muffins.

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Mexican Cornbread Muffins are savory cornmeal-based muffins that incorporate diced jalapenos and shredded cheddar cheese with a sweet cornbread base. Top these tender muffins with a pat of butter and a drizzle of honey!

Course Bread, Side Dish

Cuisine Mexican

Keyword Mexican Cornbread Muffins

Prep Time 25

Cook Time 15

Total Time 40

Servings muffins

Calories 267kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter - melted
1/4 cup granulated sugar
1/3 cup honey
2 large eggs
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 Tablespoon baking powder
1 cup shredded cheddar cheese
1/2 cup jarred jalapeno peppers - chopped

Instructions

Prep. Preheat oven to 375 degrees F. Prep a 12-cup muffin pan with parchment liners.
Combine the wet ingredients. In a large bowl, combine the wet ingredients - melted butter, granulated sugar, honey, eggs, and buttermilk. Use a wire whisk to combine well.
1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/3 cup honey, 2 large eggs, 1 cup buttermilk
Add dry ingredients. Then add the dry ingredients - yellow cornmeal, flour, kosher salt, and baking powder. Use a spoon to combine. (Some small lumps are ok.)
1 cup cornmeal, 1 cup all-purpose flour, 1/2 teaspoon kosher salt, 1 Tablespoon baking powder
Add jalapenos and cheese. Then add the chopped pickled jalapenos and shredded cheddar cheese. Stir again to combine.
1/2 cup jarred jalapeno peppers, 1 cup shredded cheddar cheese
Fill liners. Use a cookie scoop to add the muffin batter to the liners, filling close to the top. Then add some extra cheese and jalapenos to the top, if desired.
Bake. Bake cornbread muffins for approximately 15 minutes, or until done in the center and golden brown.
Cool. Let the muffins sit in the muffin tin for about five minutes before carefully transferring them to a wire rack.
Serve. Serve muffins warm with a pat of honey and a drizzle of honey (for best results)!

Notes

To test for doneness, use a toothpick and insert it into the center of the muffins. If it comes out clean, they're done. If it's wet, bake for a little bit longer.

- To Store - Store muffins on your countertop in an airtight container or wrapped tightly in cling wrap - for a couple of days.

- To Freeze - Wrap muffins in saran wrap and then place in a ziplock freezer bag for up to three months.

Make these jumbo-sized! Pour batter into six jumbo cups and bake for about 20-22 minutes.

Nutrition