Project Description

Savory corn bread muffins with a hint of spice and sweetness, perfect for any meal!


I love cornbread. Any kind, any style. But mix it with sweet honey and spicy jalapeños? It’s a combo you just can’t beat! Serve warm with butter or a slice of cheese for a perfect snack or with your next meal!

If you try these, please be sure to show me your creations by tagging me @mealsbytiia online! Enjoy!

Honey Jalapeno Cornbread Muffins

Full Recipe

  • 1 cup flour, I used whole wheat

  • 1 cup cornmeal

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 1 cup milk, I used oat

  • 1 tbs lemon juice or vinegar

  • 1/3 cup coconut oil or butter, melted

  • 1/4 cup honey + more for drizzling on top

  • 2 eggs

  • 2 jalapenos, 1 diced up, 1 sliced for topping

  • Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.

  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

  • Use the milk and lemon or vinegar to make buttermilk. Measure out your milk then add the lemon or vinegar and gently stir, let sit for at least 5 minutes. You will see it slightly curdle.

  • In another bowl, whisk together the melted oil or butter, honey, eggs and milk with lemon.

  • Pour the wet ingredients into the dry and mix well to combine. Fold in the diced jalapeno.

  • Evenly distribute the batter into the muffin tins. I made 10 muffins so they were slightly bigger but you could definitely distribute the batter into 12. Top the batter in each tin with sliced jalapeno.

  • Bake for 18-20 minutes or until a toothpick comes out clean. Allow muffins to cool before trying to take them out or they will fall apart. Enjoy with butter, cheese or on their own!