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Juneteenth Jalapeño Cornbread Muffins

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Delightful cornbread muffins infused with a spicy kick from fresh jalapeños, perfect for celebrations and gatherings.

Ingredients

Scale
  • 1.5 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 1 diced jalapeño (no seeds)
  • 2 cups buttermilk
  • 1 large egg
  • 6 TBSP melted butter
  • 2 TBSP honey

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together 1.5 cups of cornmeal, 1 cup of all-purpose flour, 1/3 cup of sugar, 4 teaspoons of baking powder, and 1 teaspoon of kosher salt.
  3. Add your diced jalapeño into the dry ingredients, folding it in gently.
  4. In another bowl, combine 2 cups of buttermilk, 1 large egg, 6 tablespoons of melted butter, and 2 tablespoons of honey. Whisk until smooth.
  5. Pour the wet ingredients into the dry mixture. Stir until just combined, being careful not to overmix.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Pop the muffin tin into the preheated oven and bake for about 20 minutes, or until golden brown.
  8. Once baked, remove the muffins from the oven and let them cool for about 5 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container for 2-3 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://lunarecipez.com/juneteenth-jalapeno-cornbread-muffins-recipe/

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