CORN BREAD MUFFINS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffin/Bread
Cuisine: American
Serves: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 jalapeño, 1 seeded and diced and 1 thinly sliced
  • 1 chopped green onion
  • ¼ cup shredded cheddar cheese and a little more to sprinkle on top
Instructions
  1. Preheat oven to 375°F; line muffin pan with the liner.
  2. In a large bowl or an electric mixer, whisk together buttermilk, butter, sugar, eggs, vanilla extract and honey.
  3. Add flour, cornmeal, baking soda and salt and mix until just combined. Do not overmix.
  4. Add jalapeño, green onion and cheese. Gently toss to combine.
  5. Scoop the batter evenly into the muffin tray. My trick is to use an ice scream scoop, it makes all the muffins the same size, so they all will be cooked evenly.
  6. Sprinkle a little bit of cheese on top of each muffin. Place a slice of jalapeño on top to add more spiciness.
  7. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack. Serve warm. I like to drizzle honey on top for extra sweetness.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/cornbread-muffins/