Introduction
Looking for a unique twist on traditional cornbread? These Mexican Cornbread Muffins with Jalapeño and Honey Cheddar offer a delicious fusion of sweet, spicy, and savory flavors. The fluffy texture of cornbread, combined with the spicy kick of jalapeños and the sweet richness of honey and cheddar cheese, makes these muffins an unforgettable treat. Perfect as a side dish for chili, soups, or BBQ, these muffins are versatile enough to be enjoyed for breakfast, as a snack, or even as a party appetizer. Let’s dive into this easy, crowd-pleasing recipe that’s sure to become a family favorite.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2-3 jalapeños, finely diced (seeds removed for less heat)
- 1/2 cup canned corn kernels (optional for added texture)
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Extra honey and butter for serving
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, cumin, and smoked paprika. This ensures that the leavening agents and spices are well distributed.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat together the eggs, buttermilk, honey, melted butter, and sour cream until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour in the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Add the Jalapeños, Cheese, and Corn
Gently fold in the jalapeños, shredded cheddar cheese, and corn kernels. These ingredients add flavor and texture, but be cautious not to overmix, as it can make the muffins dense.
Step 6: Fill the Muffin Tins
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Brush the tops with extra honey and serve warm with a pat of butter.
Cooking Notes:
- If you prefer a milder flavor, remove the seeds and membranes from the jalapeños before dicing them.
- For a stronger cheese flavor, try using a sharp cheddar or a mix of cheddar and pepper jack.
- Using buttermilk adds a subtle tang and helps create a moist, tender crumb. If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Serving Suggestions:
These Mexican Cornbread Muffins pair perfectly with:
- Chili: The spicy, savory flavor of the muffins complements the hearty, rich taste of chili.
- Barbecue: Serve alongside ribs, pulled pork, or grilled chicken.
- Soup or Stew: The muffins make a great accompaniment to creamy soups like tomato, pumpkin, or butternut squash.
- Breakfast: Enjoy with scrambled eggs, bacon, and a drizzle of honey for a sweet and savory morning treat.
Tips:
- Add Extra Heat: For a spicier version, leave in the seeds from one of the jalapeños or add a pinch of cayenne pepper.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freezing: These muffins freeze well. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature or warm in the microwave before serving.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Make it Sweeter: For a sweeter cornbread muffin, increase the amount of honey to 1/3 cup.
Prep Time:
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Total Time: 33 minutes
Nutritional Information (Per Muffin):
- Calories: 220
- Protein: 6g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 300mg
- Fiber: 2g
- Sugar: 9g
Conclusion
These Mexican Cornbread Muffins with Jalapeño and Honey Cheddar are a delightful blend of sweet, spicy, and savory. They’re easy to make and versatile enough to pair with a variety of dishes, making them a fantastic addition to any meal. Whether you’re serving them at a family gathering, potluck, or simply as a side for dinner, they’re sure to be a hit. Give this recipe a try and enjoy the flavorful kick and tender, moist crumb that will leave everyone asking for more.
Print
Mexican Cornbread Muffins with Jalapeño and Honey Cheddar
- Total Time: 33 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 1/2 cup canned corn kernels (optional for added texture)
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Extra honey and butter for serving
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, cumin, and smoked paprika. This ensures that the leavening agents and spices are well distributed.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat together the eggs, buttermilk, honey, melted butter, and sour cream until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour in the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Add the Jalapeños, Cheese, and Corn
Gently fold in the jalapeños, shredded cheddar cheese, and corn kernels. These ingredients add flavor and texture, but be cautious not to overmix, as it can make the muffins dense.
Step 6: Fill the Muffin Tins
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Brush the tops with extra honey and serve warm with a pat of butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 220
- Sodium: 300mg
- Protein: 6g