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Cheesy Honey Jalapeno Cornbread Muffins

Cheesy Honey Jalapeno Cornbread Muffins
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Bread, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan
  • Muffin/Cupcake Liners
  • Cookie Scoop

Ingredients
  

  • 3/4 c Cornmeal Medium to Finely Ground
  • 1 1/4 c All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 c Milk
  • 2 tbsp Oil (or melted butter)
  • 4 tbsp Honey plus more for serving
  • 1 large egg
  • 1 c Canned Sweet Corn if yours contains salt, reduce the amount of added salt to 1/4 tsp!
  • 2-4 tbsp Jalapenos diced, plus slices for topping
  • 1/4 c Onion finely diced
  • 1 c Shredded Mexican (or Cheddar) Cheese plus more for topping

Instructions
 

  • Preheat oven to 400 degrees and line a muffin pan with cupcake liners.
  • Prep the jalapenos, some finely diced and some slices for the topping.
  • Whisk together the dry ingredients.
  • In a separate bowl, mix together the wet ingredients.
  • Combine the wet and dry ingredients, adding the cheese once incorporated.
  • Using a cookie scoop, place the batter into the prepared muffin tray with cupcake liners.
  • Bake for 12-15 minutes or until a toothpick inserted comes clean as you would a cake.
  • Allow to cool a bit before enjoying. Serve with butter and a drizzle of honey.