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:
- 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.
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.
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.