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Jalapeño Cornbread Muffins
Not to get corny, but we just can't get enough of these buttery muffins.
By Micah Morton
Yields:
12 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
These versatile cornbread muffins pack a spicy punch thanks to finely chopped pieces of jalapeños that get stirred into the batter. Serve them with chili, alongside whatever you just pulled off the grill, or simply as an afternoon snack—just don't forget to break open your muffin and slather it with Land O Lakes® Honey Butter Spread before taking that first bite.
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Ingredients
Cooking spray
- 1 cup
all-purpose flour
- 1 cup
fine cornmeal
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 2 Tbsp.
light brown sugar
- 2
jalapeños, ribs and seeds removed for less heat, finely chopped
- 1
large egg, room temperature
- 1 cup
buttermilk, room temperature
- 3/4 cup
fresh or frozen corn kernels
- 1/2 cup
- 1/3 cup
honey
Land O Lakes® Honey Butter Spread, for serving
Directions
- Step 1Preheat oven to 400º. Spray a standard 12-cup muffin tin with cooking spray.
- Step 2In a large bowl, mix flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, mix jalapeños, egg, buttermilk, corn, Land O Lakes® Butter with Canola Oil, and honey. Whisk jalapeño mixture into flour mixture, being careful not to overmix.
- Step 3Scoop about 1/3 cup batter into each muffin cup.
- Step 4Bake 10 minutes, then rotate pan and continue to bake until muffins bounce back when tapped, about 5 minutes. Let cool in pan at least 5 minutes before enjoying with Land O Lakes® Honey Butter Spread.
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