Honey Jalapeño Cornbread Muffins That Balance Sweet and Heat

Love sweet and spicy together? Honey Jalapeño Cornbread Muffins pair mellow honey sweetness with a touch of jalapeño heat. These tender, fluffy muffins bake quickly and serve a crowd. Makes 12 muffins.

2025 Update: This recipe was originally shared in September 2014. The recipe below includes updated photos and extra tips to help you make perfect muffins every time.

Five words: Honey Jalapeño Cornbread Muffins.

If you enjoy cornbread, you’ll love these. Slightly sweet from honey with a gentle jalapeño bite, they’re a favorite side for chili, soups, stews or barbecue. They’re great warm with butter, honey butter, or an extra drizzle of honey.

Why I love this recipe:

These muffins find a nice balance between sweet, savory and a hint of spice. Fresh jalapeño gives bright flavor; leave the seeds out to tone down heat, or keep them for more kick. Honey replaces granulated or brown sugar, adding natural sweetness and a tender crumb.

Made from scratch but very approachable, this recipe is as simple as boxed mixes without sacrificing flavor. They pair with many comfort foods and are easy to make ahead.

What you need

Basic kitchen tools: a standard 12-cup muffin tin, liners or cooking spray, a large mixing bowl, a smaller bowl or liquid measuring cup, and a rubber spatula or whisk. A cookie scoop makes portioning easy.

Ingredients:

• 1 cup stoneground yellow cornmeal (or white cornmeal)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 jalapeño, finely chopped (about ¼ cup when chopped). Remove seeds to reduce heat if desired.
• ⅓ cup honey
• 1 large egg
• 4 teaspoons unsalted butter, melted
• 1 cup milk, warmed (whole milk preferred, but 2% or 1% work)

Optional: stir in shredded cheese (pepper jack or sharp cheddar) or chopped green onions for extra flavor.

How to make the best cornbread muffins

Preheat the oven to 400°F. Line a muffin tin with liners and spray lightly, or grease the tin. Set aside.

1. Combine dry ingredients. In a large bowl, stir together cornmeal, flour, baking powder, salt and the chopped jalapeño.

2. Mix wet ingredients. In a separate bowl or liquid measuring cup, whisk honey, egg, melted butter and warmed milk until well combined and the egg is fully incorporated.

3. Combine and portion. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until the batter comes together. Use a spoon or a 3-tablespoon cookie scoop to fill muffin cups nearly to the top. If you like, top each muffin with an extra jalapeño slice or sprinkle of cheese.

4. Bake. Bake 15–20 minutes until tops are golden and a toothpick inserted in the center comes out clean. Oven times vary, so watch the first batch.

5. Serve. Enjoy warm with butter or a drizzle of honey, or let cool on a wire rack. These are excellent alongside chili, soups, stews or grilled meats.

How to store

Once fully cooled, store muffins in an airtight container at room temperature for 1–4 days. Reheat in a toaster oven or conventional oven, or enjoy at room temperature. If you don’t have a container large enough, cover a plate tightly with plastic wrap.

Easy entertaining tips

These muffins are a fall and winter favorite because they pair well with many dishes and are simple to make. Make them ahead—baked a day or two early—and bring to room temperature for easy serving.

Serving ideas:

• Serve with a spicy chili at a tailgate.
• Add to a barbecue buffet alongside ribs or grilled meats.
• Make ahead and store for quick reheating on the day of your event.

Quick tips

• Store in an airtight container for up to 4 days at room temperature.
• For more heat, add a second jalapeño or leave the seeds in.
• Top muffins with a jalapeño slice or a sprinkle of cheese before baking for an attractive finish.

Tell us how you like your cornbread and what you serve it with!