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.

• 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)

Preheat the Oven:

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

Brown the Butter :

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

Mix the Dry Ingredients:

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

Mix the Wet Ingredients:

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

Combine Wet and Dry Ingredients:

1. Slowly incorporate the wet ingredients into the dry mixture, stirring delicately until they are just combined.

2. Be careful not to overmix.

3. Slowly pour in the browned butter, stirring to incorporate.

Fold in the Jalapeños:

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

Bake the Muffins:

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
2. 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:

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

Side Dish, Snack

American

Honey cornbread muffins