Warm, cheesy, and just the right amount of spicy, these jalapeno cheddar cornbread muffins are a go-to side for chili night, BBQs, or even a quick savory snack.
Packed with sharp cheddar cheese and finely chopped jalapeños, these muffins are soft on the inside with golden edges on the outside.
Jalapeno cheddar cornbread muffins recipe with honey.
They’re a little bit sweet, a little bit spicy, and pair beautifully with honey or butter.
If you’re looking for a way to spice up classic cornbread, these easy jalapeño cheddar corn muffins are the answer.
You should try our sweet cornbread next it's baked in 9x13 baking dish.
Recipe Highlights
- Quick and Easy: No mixer required and ready in under 30 minutes.
- Balanced Flavor: The mix of sharp cheddar, tender cornbread, and jalapeño brings just the right heat.
- Versatile Side: Great with chili, soup, BBQ, or brunch.
- Freezer-Friendly: They freeze and reheat beautifully for meal prep or leftovers.
Ingredient notes
Here’s a quick look at what goes into these cheddar cornbread muffins:
- Yellow Cornmeal: The base for traditional cornbread texture and flavor.
- All-Purpose Flour: Helps balance the crumb and give the muffins structure.
- Baking Powder: Provides rise for a light and fluffy texture.
- Sugar: Adds a touch of sweetness that pairs well with honey or balances the jalapeño heat.
- Salt: Just enough to bring out the flavor of the cheese and cornmeal.
- Black pepper: For more savory flavor.
- Buttermilk: Keeps the batter smooth and adds moisture.
- Egg: Binds everything together.
- Unsalted Butter (melted): Adds richness and helps with browning.
- Cheddar Cheese (shredded): Sharp cheddar gives the best flavor in every bite.
- Canned Sweet corn (optional): Adds more texture.
- Jalapeños (finely chopped): Seeds removed for less heat, or keep a few for extra kick.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- 12 cup muffins tin
- Muffin tin liners
- Mixing bowls
How to make Jalapeno cheddar cornbread muffins with honey
Preheat your oven to 375°F and line a muffin tin with paper liners or spray with nonstick spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In another bowl, whisk the egg, and melted butter until smooth, next add the honey, buttermilk, corn (if using), shredded cheddar cheese and chopped jalapeños. Mix till combined.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 20–23 minutes, or until a toothpick comes out clean.
Let them cool in the pan for a few minutes before transferring to a wire rack.
Serve warm with butter or a drizzle of honey to hit all the right notes you crave in these honey jalapeño muffins
What to serve with these sweet & savory muffins
These jalapeño cornbread muffins make a great side for:
- Chili (beef, turkey, or vegetarian)
- Pulled pork or BBQ chicken.
- Creamy soups like broccoli cheddar or potato soup.
- Breakfast eggs and sausage for a spicy twist.
Storing and reheating leftovers
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temp or warm in the microwave.
Reheat: Microwave for 15–20 seconds or warm in the oven at 300°F for 5–8 minutes.
Helpful Tips
- Use freshly shredded cheddar for better melt and flavor.
- Remove jalapeño seeds to control heat level.
- Don’t overmix the batter, just fold until everything is combined.
FAQs
I haven't tried substituting canned jalapenos for fresh in this recipe.
Sharp cheddar is the classic choice, but pepper jack or a mix of cheddar and Monterey Jack also works great.
Yes, this recipe doubles easily for a crowd. You will need a second muffin tin or bake in batches.
More sweet & savory breakfast recipes
Try our cheddar cornbread muffins today!
These jalapeño cheddar cornbread muffins are the kind of recipe you’ll come back to again and again.
Whether you serve them with soup, BBQ, for breakfast or as a snack with honey, they’re easy to make and full of flavor. Warm, cheesy, and just the right amount of spicy. You tell me, what’s not to love?
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Jalapeño Cheddar Cornbread Muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon Black pepper
- ½ cup buttermilk
- 1 large egg
- ½ cup honey
- 4 Tablespoons unsalted butter (melted)
- 2 jalapeños (seeded and finely diced, plus a few slices for topping)
- ½ cup canned corn (drained and rinsed)
- 1 cup shredded cheddar cheese
Instructions
- Set your oven to 375°F. Prep your muffin tin by either lining it with paper cups or giving it a good spray of nonstick cooking spray.
- In a large mixing bowl, stir together the cornmeal, all-purpose flour, baking powder, sugar, salt, and a pinch of black pepper.
- In a separate bowl, beat the egg with the melted butter until smooth. Stir in the honey and buttermilk, then fold in the sweet corn, shredded cheddar, and chopped jalapeños. Mix until everything is well blended.
- Add the dry ingredients to the wet mixture and gently stir—just enough for everything to come together. Don’t overmix; it’s okay if it’s a little lumpy.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick poked into the center comes out clean.
- Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack. Serve while warm with a pat of butter or a drizzle of honey for an extra treat.
Notes
• Frozen corn works fine—just thaw and drain it first.
• These muffins freeze well! Let them cool completely, then store in an airtight container in the freezer for up to 2 months.
• Don’t skip the honey—it adds a perfect touch of sweetness that balances the jalapeño heat.
