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The very best Browned Butter Jalapeño Cornbread Muffins. Because your Tuesday is truly in NEED of a savory, sweet cornbread muffin. These muffins are extra special, made with cornmeal, buttermilk, fresh jalapeños (if you’d like them), sweet honey, and nutty browned butter. They’re moist, with just the right amount of crumb, so flavorful, and beyond delicious. Bonus? They’re super easy to make! Try eating them warm, right out of the oven with a smear of butter and a drizzle of honey. Promise, they won’t disappoint!

overhead photo of Browned Butter Jalapeño Cornbread Muffins with butter and honey on muffin

Here’s the deal, I realize that look-wise these muffins are nothing exquisite, but when it comes to taste and texture? These muffins are spot on, and without a doubt one of my staple HBH recipes. What’s a staple HBH recipe? Well, considering I just made that up, I’m not entirely sure. But I’m thinking that a staple HBH recipe would be a recipe that I remake time and time again. Meaning, it will not just sit here on HBH for me to never look at again.

I truly LOVE each and every recipe I share with you all. But seeing as I am constantly testing new recipes, day in and day out, it can be hard to have the time to go back and make the recipes I’ve already tested and shared. Does that make sense?

That said, there are some recipes, recipes like these muffins, that I end up making over and over for family dinners, gatherings, and parties. Recipes like my homemade naan, the beer bread from my cookbook, and my favorite lemon tart. I’d consider these “staple HBH recipes”, and now these muffins will be included on that list.

These muffins can be made from now up until Thanksgiving (because every Thanksgiving table needs a good cornbread). They’re the perfect cornbread muffins, with actual corn flavor, the right amount of “crumb”, and perfectly hinted with sweetness. SO DELICIOUS. 

Browned Butter in skillet

And maybe the most exciting part? These muffins are the easiest to make. If you keep a well-stocked pantry, you should have everything on hand to make these muffins right now.

Now for the game-changer that sets these muffins apart from the rest…deep, dark, and golden brown butter. You’ve probably noticed, but I love browning butter. It adds the most subtly nutty, yet sweet buttery flavor. Anytime I can incorporate browned butter into a recipe, I pretty much always do. It adds another layer of flavor that just makes recipes better.

For these muffins, it pairs perfectly with the sweet corn and honey, making every bite mouth-watering.

Browned Butter Jalapeño Cornbread Muffins in pan before baking

{muffins before baking}

overhead photo of Browned Butter Jalapeño Cornbread Muffins in pan after baking

{muffins after baking}

The rest of the muffin is pretty straight forward. My goal was to create a cornbread that was moist, with good flavor, and with just the right amount of crumb. Often times cornbread can be overly dry and overly crumbly, but not these muffins. They have the perfect balance.

To keep the muffins moist, I like to use both buttermilk and yogurt. The combination of the two adds a touch of tang and so much moisture.

overhead photo of Browned Butter Jalapeño Cornbread Muffins

For serious corn flavor, I use only finely ground cornmeal. I decided to leave the whole kernels of corn out. I tested the recipe both with and without the corn kernels. In the end, everyone who tasted these agreed that the muffins were better minus the corn kernels. We liked that every bite was soft and fluffy, and found the flavor and texture to be much better.

To sweeten the muffins I used honey, which in my opinion is a must. Some recipes call for sugar, some brown sugar, and others maple syrup. But for me, honey is the only way to go. It creates a perfectly sweet muffin that’s only hinted with honey. It’s not overpowering but instead is just right.

side angled photo of Browned Butter Jalapeño Cornbread Muffins with butter and honey on muffin

The final component to these muffins? Jalapeños.

First, I want to say that if you don’t like spicy, that’s no problem, the jalapeños can easily be left out. But if you love sweet and spicy, then you must include the jalapeños. They’re the perfect sweet, spicy, and savory combination. My favorite combo.

This recipe is so simple…brown some butter, add some wet ingredients, add some dry, bake into muffins and done. If you wanted, you can also bake the batter in a 10 or 12 inch cast iron skillet and make skillet cornbread. Either way is going to be very good.

front on close up photo of Browned Butter Jalapeño Cornbread Muffins with butter

They’ll take you less than 15 minutes to prep and less than 15 minutes to bake. So you’re only about 30 minutes away from a warm, buttery cornbread muffin. Meaning, tonight you need to bake cornbread muffins to go along with dinner…or maybe just as an afternoon snack. These are great any time of day, preferably with a smear of butter, and a drizzle of honey too.

And of course, these will be great for upcoming Father’s Day this Sunday. And then 4th of July just a couple short weeks later. These pair great with almost any dish, especially a skillet chicken, baked beans, or even crumble them atop your favorite salad. Endless opportunities for these cornbread muffins.

Make them and enjoy!

Browned Butter Jalapeño Cornbread Muffin broken in half with butter on muffin

If you make these browned butter jalapeño cornbread muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Browned Butter Jalapeño Cornbread Muffins.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 muffins
Calories Per Serving: 708 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter.
    2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.
    3. To the bowl, add the honey, buttermilk, and yogurt, whisking to combine. Whisk in the eggs. Now stir in the flour, cornmeal, baking powder, baking soda, and salt until just combined. Fold in the jalapeños, if using.
    4. Divide the batter among the prepared muffin tins. Transfer to the oven and bake for 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Eat warm with additional butter and honey or let cool completely.


Make-ahead: Muffins can be made up to 2 days ahead. Store in an airtight container at room temperature.
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  1. 5 stars
    Favorite cornbread ever! I make it in a cast iron skillet instead of muffins and freeze leftovers. Thank you for this recipe!