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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!
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.
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.
{muffins before 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.
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.
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.
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!
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.
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.
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, plus additional butter for greasing
- 1/3 cup honey, plus more for serving (real maple syrup may also be used)
- 1 cup buttermilk
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups finely ground cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-2 jalapeños, seeded, if desired and chopped (optional)
Instructions
- 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.
Notes
Make-ahead: Muffins can be made up to 2 days ahead. Store in an airtight container at room temperature.
I’m excited to try these! Would the batter hold up being refrigerated for days ahead of time?
Thanks Rita! Sure, I don’t see why not, I would just let it come to room temp before baking. I hope you love this recipe! xx
These were great! I would do two jalepenos for more heat next time but I did one large one and it was a very mild but good flavor. Might add some shredded cheddar next time but these were so good. Not dry or crumbly, perfect texture and so easy to put together.
Hi Claire,
Happy Friday!! I am thrilled to hear that this recipe was such a hit! Thanks so much for giving it a try!😎☀️ xT
These are really good and easy to do! Thanks for the recipe.
Hi Julie,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx
These were phenomenal. SO good, so simple to make and instantly a go-to recipe! Thank you Tieghan!
Hey Heidi,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Hi! I was just about to make this recipe (for the second time in a week 😛 ) and found that I don’t have greek yogurt! What can I use to substitute?
My family and I absolutely love all of your recipes! Thank you for putting all your time and effort into perfecting your recipes and sharing them with us. You make our mealtimes special with your recipes that we get to create!
Hi Josafina,
Thank you so much for your super kind message!! Sour cream would be great to use in place of the yogurt! Let me know if you have any other questions! xx
Hi Tieghan
How long would you bake for a 6 cup jumbo muffin tin?
Hi Lisa,
I would start checking for doneness at 20 minutes. Please let me know if you have any other questions, I hope you love this recipe! xx
Amazing! I made these for a work party and they were a hit! I would double the jalapeño though if you like spicy!
Hey Cameron,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Soooooo good. Will def make again!
Hi Mical,
Happy New Year! I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Hi! I seriously love all your recipes but have unfortunately recently had to go gluten free. Do you know if you can substitute gluten free flour in this recipe?
Hey Michelle,
Yes, you should be able to use an equal amount of gluten free flour for this recipe! Please let me know if you have any other questions! xx
Hi!! Instead of muffin tins could you use any other baking dish?
Hi Kaitlyn,
Sure, you could do this in a loaf or cake pan. Please let me know if you give the recipe a try, I hope you love it! xx
Also can you use muffin tin liners instead of a greased pan?
Sure!!
This may be a dumb question but is the buttermilk liquid or powder?
Hi Megan,
You will want to use liquid buttermilk for this recipe:) Please let me know if you have any other questions! xTieghan
I made these muffins to go with my white chicken chili and they’re so delicious. I’m a BIG fan – can’t wait to eat again. Do you think they would freeze well??
Hi there,
Sure, that would work well for you! xx
Hi Tieghan!
Could you add cheese to these? Or would it change the texture?
Thanks!
Hey Melissa,
I think adding cheese would be just fine for you to do. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan!
I’m super excited to make these! Quick question – are you able to use whole milk as a substitute for buttermilk?
Thanks 🙂
Hey Sarah,
Yes, that will work well for you! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Absolutely delicious! Such a great consistency.
Hey Hannah,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT