Sweet and Spicy Honey Cornbread Muffins

These Honey Cornbread Muffins strike the perfect balance between sweet and savory, with a touch of heat from minced jalapeños. Featuring a rich, buttery flavor enhanced by honey and a soft, moist texture thanks to buttermilk and sour cream, these muffins are the ideal accompaniment to chili, barbecue, or enjoyed as a standalone snack. The browned butter adds a nutty richness, while the jalapeños bring just the right amount of spice to complement the sweetness.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup light brown sugar, packed
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ cup full-fat sour cream
  • 1 large egg and 1 egg yolk, both at room temperature
  • ¼ cup honey
  • 5 ½ tablespoons of unsalted butter, melted until golden brown and allowed to cool slightly.
  • 2 small jalapeño peppers, seeded and minced

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Either lightly coat a 12-cup muffin tin with grease or line it with paper liners for easy removal.
  2. Brown the Butter :
    • In a small saucepan, melt the butter over medium heat.
    • Continue cooking until it turns golden brown and has a nutty aroma, about 3-4 minutes.
    • Remove from heat and let it cool slightly while you prepare the other ingredients.
  3. Mix the Dry Ingredients:
    • In a small saucepan, heat the butter over medium heat until it melts.
    • Keep cooking it until it reaches a golden brown color and develops a nutty fragrance, which should take around 3 to 4 minutes.
    • Take it off the heat and allow it to cool slightly while you gather the remaining ingredients.
  4. Mix the Wet Ingredients:
    • In a separate medium-sized bowl, whisk together the buttermilk, sour cream, egg, egg yolk, and honey until smooth.
  5. Combine Wet and Dry Ingredients:
    • Slowly incorporate the wet ingredients into the dry mixture, stirring delicately until they are just combined.
    • Be careful not to overmix.
    • Slowly pour in the browned butter, stirring to incorporate.
  6. Fold in the Jalapeños:
    • Gently fold the minced jalapeños into the batter, ensuring they are evenly distributed.
  7. Bake the Muffins:
    • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
    • Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and Serve:
    • Let the muffins sit in the pan for approximately 5 minutes before moving them to a wire rack to cool completely.
    • Serve warm with a drizzle of honey or alongside your favorite meal.

Conclusion:

These Honey Cornbread Muffins combine the sweet richness of honey with the subtle heat of jalapeños, creating a soft and moist cornbread with a unique flavor twist. The addition of browned butter and buttermilk elevates the texture, making these muffins a perfect addition to any meal or a satisfying snack on their own.

Sweet and Spicy Honey Cornbread Muffins

Sweet honey cornbread muffins with a touch of spicefrom jalapeños, featuring browned butter for added richness and a soft, tendercrumb.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Side Dish, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup light brown sugar packed
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ cup full-fat sour cream
  • 1 large egg and 1 egg yolk both at room temperature
  • ¼ cup honey
  • 5 ½ tablespoons of unsalted butter melted until golden brown and allowed to cool slightly.
  • 2 small jalapeño peppers seeded and minced

Instructions
 

Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Either lightly coat a 12-cup muffin tin with grease or line it with paper liners for easy removal.

Brown the Butter :

  • In a small saucepan, melt the butter over medium heat.
  • Continue cooking until it turns golden brown and has a nutty aroma, about 3-4 minutes.
  • Remove from heat and let it cool slightly while you prepare the other ingredients.

Mix the Dry Ingredients:

  • In a small saucepan, heat the butter over medium heat until it melts.
  • Keep cooking it until it reaches a golden brown color and develops a nutty fragrance, which should take around 3 to 4 minutes.
  • Take it off the heat and allow it to cool slightly while you gather the remaining ingredients.

Mix the Wet Ingredients:

  • In a separate medium-sized bowl, whisk together the buttermilk, sour cream, egg, egg yolk, and honey until smooth.

Combine Wet and Dry Ingredients:

  • Slowly incorporate the wet ingredients into the dry mixture, stirring delicately until they are just combined.
  • Be careful not to overmix.
  • Slowly pour in the browned butter, stirring to incorporate.

Fold in the Jalapeños:

  • Gently fold the minced jalapeños into the batter, ensuring they are evenly distributed.

Bake the Muffins:

  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:

  • Let the muffins sit in the pan for approximately 5 minutes before moving them to a wire rack to cool completely.
  • Serve warm with a drizzle of honey or alongside your favorite meal.
Keyword Honey cornbread muffins

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