The Best Jalapeno & Honey Cornbread Muffins – a delicious recipe with Yellow Cornmeal, All-purpose, Baking Powder, u00bc, Salt, Low Fat Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 F. Line a 12-cup standard size muffin tin with paper muffin cups or spray with cooking spray.
2
In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
3
In a medium bowl, whisk together the buttermilk, eggs, butter and honey. Stir in the jalapenos. Add the wet ingredients into the dry ingredients and stir until just mixed.
4
Evenly divide the cornbread mixture into muffin tin. Bake for 15 minutes, until golden. Remove from oven.
5
When muffins come out of the oven and are still hot, poke small holes over the top of the muffins and drizzle with honey. Serve warm.
6
Can be stored in an airtight container in the refrigerator or on the counter for up to 2 days. You can freeze the muffins for up to 3 months.
445
kcal
Calories
19
g
Fat
58
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup Yellow Cornmeal, 1 cup All-purpose Flour, 1 Tablespoon Baking Powder, 1/4 cups Granulated Sugar, and more.
Yes, The Best Jalapeno & Honey Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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