Honey Jalapeno Cornbread Muffins
Looking for a great cornbread recipe? You HAVE to try these soft and fluffy honey jalapeno cornbread muffins... they are sure to be a favorite!
Servings: 12 muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 2 Tbsp Green Pepper Hot Sauce
- 8.5 ounce can cream-style corn
Instructions
- Preheat oven to 400 degrees. Prepare 12 muffin cups lining with muffin liners.
- In a small bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Whisk to remove any clumps.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 4-5 minutes. This can be done with a hand mixer as well.
- Add in honey and eggs and mix for another 2-3 minutes. Add dry ingredients and mix until just combined. Slowly mix in buttermilk, hot sauce, and corn. Be careful not to over mix.
- Spoon ⅓ cup batter into each prepared muffin cup (or fill liners about 1/2 to 2/3 full).
- Bake for 15-17 minutes, or until a toothpick inserted into center of a muffin comes out clean.
- Cool on wire rack.
Notes
** I typically double this recipe, as they go pretty fast in my house. They also freeze well!
