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Cheesy Honey Jalapeno Cornbread Muffins

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


  • Muffin Pan
  • Muffin/Cupcake Liners
  • Cookie Scoop


  • 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


  • 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.