Jalapeno Cornbread Muffins are a quick and delicious recipe that can be served with salad, chili or any southwestern meals. Make them full size muffins or mini muffins for a two-bite snack. Bite sized, the corn meal provides a sweet, soft bread with the bite of jalapeno. The perfect accompaniment for chili, salad or soup. If you like these, you’ll also love my Chile Cheddar Cornbread Casserole!
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- 1/2 cup unsalted butter melted
- 1/2 cup sugar
- 1 egg
- 1 cup buttermilk
- 3/4 cup jarred jalapenos divided
- 1 cup plus 2 tablespoons yellow cornmeal
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Cooking Spray
Preheat the oven to 350 degrees and lightly coat a muffin tin (or mini muffin tin) with cooking spray.
Cream together melted unsalted butter and sugar. Add egg, buttermilk, minced jalapenos and mix well.
Sift together flour through salt to remove any lumps. Mix until fully combined, batter will be a little lumpy. Do not over mix!
Spoon batter into muffin tins, filling 3/4 of each tin. Place a whole jalapeno slice on the top of the batter in each muffin tin.
Bake for 10-12 minutes for mini muffins or 15-17 minutes for large muffins, or until the tops spring back when gently touched and are a puffy, golden yellow.
Serve warm. If made ahead of time, warm before serving. Enjoy your Jalapeno Cornbread Muffins!