Description
These Easy Cornbread Muffins are quick to make, deliciously moist, and slightly sweet with a hint of honey and brown sugar. Perfect as a side for any meal or to enjoy on their own, these muffins are a guaranteed hit. Optional jalapeños can add a fun kick!
Ingredients
Scale
- 1 cup (120g) fine or medium ground cornmeal
- 1 cup (125g) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and cooled
- 2 tablespoons (30ml) olive oil or vegetable oil
- 1/4 cup (50g) packed light or dark brown sugar
- 2 tablespoons (43g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- Optional: 1–2 jalapeño peppers, finely chopped
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the melted butter, oil, brown sugar, and honey until smooth. Add the egg and whisk until combined, then mix in the buttermilk.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in chopped jalapeños if desired.
- Spoon the batter into the muffin liners, filling each to the top. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (177°C) and bake for another 16–17 minutes.
- Check for doneness with a toothpick. If it comes out clean, the muffins are done. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Notes
- For an extra spicy kick, leave some jalapeño seeds in when chopping.
- To freeze, wrap cooled muffins individually and place in a freezer-safe bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 21–23 minutes