Dinner

Jalapeno Cornbread Muffins Recipe

ByMatteo Rossi December 19, 2025December 19, 2025

Introduction

These Jalapeno Cornbread Muffins are a flavorful twist on a classic favorite. With a hint of heat from fresh jalapenos and a tender, moist crumb, they make a perfect side for any meal or a tasty snack on their own.

A close-up image showing multiple light yellow cornbread muffins in white paper liners, each topped with thin slices of bright green jalapeño peppers spread on the surface, giving a textured look to the muffins. The muffins have a soft but textured top layer with visible crumb details, arranged closely together in a tray lined with light brown parchment paper; the tray edges are slightly visible, resting on a white marbled surface. The overall scene is warm and inviting, capturing the fresh and spicy feel of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 jalapeno peppers
1 cup all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 tablespoon honey

Instructions

Step 1: Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Step 2: Thinly slice one jalapeno and set it aside for topping. For the remaining peppers, remove the seeds and ribs to reduce heat, then finely chop them for the batter.
Step 3: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
Step 4: In a smaller bowl, whisk together the chopped jalapenos, buttermilk, egg, melted butter, vegetable oil, and honey until fully mixed. Pour this wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Top each muffin with one or two slices of the reserved jalapeno slices.
Step 6: Bake for 18 to 20 minutes, or until the muffin tops are set and golden. Allow them to cool for a few minutes in the pan before serving warm.

Tips & Variations

For milder muffins, remove all seeds from the jalapenos. For extra heat, keep a few seeds in or add finely diced serrano peppers.
Try adding shredded cheddar or pepper jack cheese to the batter for a cheesy twist.
Use Greek yogurt instead of buttermilk for a thicker, tangy flavor.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm them in the oven at 300°F for 5 to 7 minutes or microwave for about 20 seconds until heated through.

How to Serve

A close-up view of several corn muffins inside white paper liners, arranged closely in what appears to be a baking tray lined with parchment paper against a white marbled texture. The muffins have a light golden-yellow color with a soft, crumbly texture and visible slices of green jalapeño peppers scattered on top and embedded slightly into their surface. The muffins are shown from above and slightly to the side, highlighting their round shape and the uneven, pebbly texture on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your baking powder is also gluten-free for best results.

Can I prepare the batter ahead of time?

It’s best to bake the muffins immediately after mixing to keep the batter fresh and ensure a light texture, but you can refrigerate the batter for up to 2 hours before baking.