Indulge in the delightful combination of sweet and spicy with these jalapeño cornbread muffins. Perfect for pairing with a hearty chili or enjoying on their own, these muffins offer a mouthwatering mix of flavors and textures that are sure to please any crowd.
Photos of Jalapeño Cornbread Muffins Recipe
Some ingredients in this recipe might not be staples in your pantry. For instance, cornmeal is essential for the classic cornbread texture, while buttermilk adds a rich moisture. Make sure to grab fresh jalapeño peppers for that signature kick. Don't forget brown sugar and honey for a touch of sweetness.
Ingredients For Jalapeño Cornbread Muffins
cornmeal: A coarse flour made from dried corn, essential for cornbread texture
all purpose flour: Standard baking flour providing structure
baking powder: A leavening agent to help muffins rise
baking soda: Another leavening agent working with buttermilk
salt: Enhances all the flavors
unsalted butter: Adds richness and moisture when melted
canola oil: Provides additional moisture and tenderness
brown sugar: Adds sweetness and a hint of molasses flavor
honey: Contributes additional sweetness and moisture
egg: Binds the ingredients together
buttermilk: Adds tanginess and reacts with baking soda to help the muffins rise
jalapeño peppers: Provide heat and a spicy kick
One reader, Brod Harkins says:
These jalapeño cornbread muffins are fantastic! The perfect blend of sweet and spicy, they have a moist texture and a delightful kick. They were a hit at my family dinner. Will definitely make them again!
Techniques Required for Making Jalapeño Cornbread Muffins
How to melt butter: Melt the butter in a microwave-safe bowl or on the stovetop until fully liquefied. Allow it to cool before using in the recipe.
How to whisk: Use a whisk to mix ingredients together until they are smooth and well combined. This technique helps to incorporate air and create a uniform mixture.
How to fold in: Gently incorporate the jalapeño peppers into the batter using a spatula. This technique helps to evenly distribute the peppers without deflating the batter.
How to test with a toothpick: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done baking.
How To Make Jalapeño Cornbread Muffins
These cornbread muffins have spicy jalapeno peppers wrapped in a sweet and moist base made from buttermilk, honey, and cornmeal for soft baked snacks.
Serves:
Ingredients
- 1cupcornmeal,fine or medium ground
- 1cupall purpose flour,spoon and leveled
- 1tspbaking powder
- ½tspbaking soda
- ⅛tspsalt
- ½cupunsalted butter,melted and slightly cooled
- 2tbspcanola oil,vegetable oil or melted coconut oil
- ⅓cupbrown sugar,packed light or dark
- 2tbsphoney
- 1large egg,at room temperature
- 1cupbuttermilk,at room temperature
- 2jalapeño peppers,chopped
Instructions
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Preheat oven to 425 degrees F. Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
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Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
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In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.
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Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
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Spoon batter into muffin liners, filling all the way to the top.
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Bake for 5 minutes in the preheated oven then, keeping the muffins in the oven, reduce heat to 350 degrees F and continue baking for another 16 to 17 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
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Remove muffins from the oven and allow to cool in the pan for 5 to 10 minutes.
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Serve and enjoy.
Nutrition
- Calories: 215.71kcal
- Fat: 10.92g
- Saturated Fat: 5.32g
- Trans Fat: 0.32g
- Monounsaturated Fat: 3.73g
- Polyunsaturated Fat: 1.18g
- Carbohydrates: 26.44g
- Fiber: 0.86g
- Sugar: 8.12g
- Protein: 3.32g
- Cholesterol: 36.65mg
- Sodium: 155.13mg
- Calcium: 62.32mg
- Potassium: 81.56mg
- Iron: 1.23mg
- Vitamin A: 76.92µg
- Vitamin C: 2.99mg
Technique Tip for Perfect Jalapeño Cornbread Muffins
To achieve a moist and tender crumb in your jalapeño cornbread muffins, make sure to not overmix the batter. Overmixing can lead to dense and tough muffins. Instead, gently fold the wet and dry ingredients together until just combined. This will help maintain the light and airy texture that makes these muffins so delightful.
Time-Saving Tips for Preparing Jalapeño Cornbread Muffins
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.
Use a food processor: Quickly chop the jalapeño peppers using a food processor to save time.
Melt butter in microwave: Melt the butter in the microwave instead of on the stove to speed up the process.
Combine dry ingredients ahead: Mix the dry ingredients the night before to save time on baking day.
Use an ice cream scoop: Use an ice cream scoop to evenly distribute the batter into the muffin liners quickly.
Substitute Ingredients For Jalapeño Cornbread Muffins Recipe
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the muffins denser.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but be aware it may slightly alter the taste.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a hint of coconut flavor.
canola oil - Substitute with olive oil: Olive oil is a healthier fat and adds a rich flavor, though it may slightly alter the taste.
brown sugar - Substitute with white sugar: White sugar can be used in the same quantity but lacks the molasses flavor of brown sugar.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture with a distinct flavor.
large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, suitable for a vegan option.
buttermilk - Substitute with milk and vinegar: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice to mimic the acidity and thickness of buttermilk.
jalapeño peppers - Substitute with serrano peppers: Serrano peppers are slightly hotter but provide a similar flavor and texture.
Presentation Ideas for Jalapeño Cornbread Muffins
Serve smaller portion sizes: Present the jalapeño cornbread muffins in a refined manner by cutting each muffin into quarters. This allows for a more elegant and manageable tasting experience.
Use decoration: Garnish each quartered piece with a thin slice of fresh jalapeño pepper and a drizzle of honey for a visually appealing and flavorful touch.
Plate on a stylish dish: Use a sleek, modern plate to arrange the muffin quarters. Opt for a white or black plate to make the vibrant colors of the cornbread and jalapeño pop.
Add complementary elements: Include a small dollop of whipped honey butter on the side of the plate. This adds a luxurious element and enhances the overall flavor profile.
Create height and dimension: Stack the muffin quarters in a staggered manner to create visual interest and dimension on the plate.
Incorporate fresh herbs: Add a sprig of fresh cilantro or parsley to the plate for a burst of color and a hint of freshness that complements the jalapeño.
Use a sauce brush: Lightly brush a thin line of spicy aioli or chipotle mayo across the plate for an artistic and flavorful accent.
Finish with a dusting: Lightly dust the plate with a pinch of smoked paprika or chili powder to add a subtle hint of spice and a professional touch.
Essential Kitchen Tools for Making Cornbread Muffins
Oven: Used to bake the muffins at the specified temperatures.
Muffin pan: Holds the muffin liners and batter during baking.
Muffin liners: Prevents the muffins from sticking to the pan and makes for easy removal.
Nonstick spray: Used to coat the muffin pan if not using liners, ensuring the muffins don't stick.
Large mixing bowl: Used to combine the dry ingredients.
Medium mixing bowl: Used to mix the wet ingredients.
Whisk: Essential for mixing both the dry and wet ingredients until smooth.
Measuring cups: Used to measure out the cornmeal, flour, buttermilk, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and salt.
Spatula: Useful for folding in the jalapeño peppers without overmixing the batter.
Knife: Used to chop the jalapeño peppers.
Cutting board: Provides a safe surface for chopping the jalapeño peppers.
Toothpick: Used to test the doneness of the muffins.
Cooling rack: Allows the muffins to cool evenly after baking.
Storing and Freezing Jalapeño Cornbread Muffins
Allow the jalapeño cornbread muffins to cool completely before storing or freezing. This will prevent them from becoming soggy or developing condensation.
To store the muffins at room temperature, place them in an airtight container or resealable plastic bag. They will stay fresh for up to 3 days.
If you want to keep the muffins fresh for a longer period, you can store them in the refrigerator. Place them in an airtight container or resealable plastic bag and they will stay fresh for up to 1 week.
To freeze the jalapeño cornbread muffins, wrap each muffin individually in plastic wrap or aluminum foil. Then, place the wrapped muffins in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents.
Frozen jalapeño cornbread muffins will stay fresh for up to 3 months. When you're ready to enjoy them, remove the desired number of muffins from the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator.
To reheat the muffins, you can place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until they are heated through. Alternatively, you can microwave individual muffins for 15-20 seconds, or until they are warm.
If you find that the muffins have lost some of their moisture after storing or freezing, you can brush them with a little melted butter or honey before reheating to help restore their texture and flavor.
How To Reheat Leftover Jalapeño Cornbread Muffins
Reheat in the oven: preheat your oven to 350°F (175°C). Place the jalapeño cornbread muffins on a baking sheet and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through. This method helps maintain the muffins' texture and prevents them from drying out.
Microwave reheating: place the muffins on a microwave-safe plate and heat them on high power for 15-20 seconds per muffin. If the muffins are not heated to your liking, continue microwaving in 5-second intervals until they reach the desired temperature. Be careful not to overheat, as this can cause the muffins to become tough or rubbery.
Toaster oven method: cut the cornbread muffins in half and place them cut-side up on the toaster oven rack. Toast for 2-3 minutes, or until they are heated through and slightly crispy on the edges. This method is perfect for those who enjoy a slightly crunchy texture.
Skillet reheating: heat a small amount of butter in a skillet over medium heat. Cut the muffins in half and place them cut-side down in the skillet. Cook for 1-2 minutes, or until they are heated through and slightly crispy on the cut side. This method adds a delicious buttery flavor to the muffins.
Steaming: place the muffins in a steamer basket over boiling water. Cover and steam for 1-2 minutes, or until heated through. This method helps keep the muffins moist and soft, making it ideal for those who prefer a tender texture.
Random Fact about Jalapeño Cornbread Muffins
A random fact about this jalapeño cornbread muffins recipe is that the combination of buttermilk and baking soda helps create a tender and moist texture, while the jalapeño peppers add a spicy kick that balances the sweetness from the brown sugar and honey.
Is Making Jalapeño Cornbread Muffins at Home Cost-Effective?
This jalapeño cornbread muffins recipe is quite cost-effective for a household. The primary ingredients like cornmeal, flour, and buttermilk are inexpensive and commonly found in most kitchens. The jalapeño peppers add a delightful kick without significantly increasing the cost. The use of brown sugar and honey adds a touch of sweetness, balancing the spicy notes. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $8-$10.
Are Jalapeño Cornbread Muffins Healthy or Unhealthy?
This jalapeño cornbread muffin recipe, while delicious, is not particularly healthy. The recipe contains a significant amount of butter, oil, and sugar, which can contribute to high calorie and fat content. Additionally, the recipe uses all-purpose flour, which is refined and lacks the nutritional benefits of whole grain flours. On the positive side, the recipe does include some beneficial ingredients, such as cornmeal, which is a good source of fiber, and jalapeño peppers, which contain vitamin C and capsaicin, a compound with potential health benefits.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour or oat flour to increase the fiber and nutrient content
- Reduce the amount of butter and oil used, or replace them with healthier alternatives like Greek yogurt or unsweetened applesauce
- Decrease the amount of brown sugar and honey, or use natural sweeteners like stevia or monk fruit extract
- Increase the amount of jalapeño peppers or add other vegetables like diced bell peppers or grated zucchini to boost the vitamin and fiber content
- Use low-fat or non-fat buttermilk to reduce the overall fat content of the muffins
Editor's Thoughts on This Jalapeño Cornbread Muffin Recipe
This jalapeño cornbread muffin recipe strikes a delightful balance between sweet and spicy. The combination of brown sugar and honey adds a rich sweetness that complements the heat from the jalapeños. The use of buttermilk ensures a moist and tender crumb, while the dual leavening agents guarantee a good rise. Baking at a high temperature initially creates a nice crust, then lowering the heat ensures even cooking. Overall, it's a well-rounded recipe that promises flavorful, moist, and slightly spicy cornbread muffins, perfect for any occasion.
Enhance Your Jalapeño Cornbread Muffins Recipe with These Unique Side Dishes:
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Why trust this Jalapeño Cornbread Muffins Recipe:
This jalapeño cornbread muffins recipe is a must-try for anyone who loves a blend of sweet and spicy flavors. The combination of cornmeal and all-purpose flour creates a perfect texture, while the buttermilk ensures they are moist and tender. The addition of jalapeño peppers gives a delightful kick, making each bite exciting. With clear instructions and simple ingredients, this recipe is easy to follow, ensuring consistent and delicious results every time. Trust this recipe to bring a unique twist to your cornbread experience.
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