I loved how she put a slice of jalapeno on each muffin before baking it. I’ll have to remember that next time. This recipe is easy to make and the muffins are really moist which is hard to find sometimes in cornbread muffins.
Jalapeno Cornbread Muffins
(Adapted from Damn Delicious)
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese
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.
Add jalapenos 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 tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.