Name: Mini Jalapeño Cornbread Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (156 g) Cornmeal; 1 ¾ cup (210 g) all purpose flour; 2 tsp baking powder; ¼ tsp baking soda; 1 tsp salt; ½ cup (168 g) honey; 1 ¼ cup whole milk (room temperature); 1 large egg; ¼ cup (57 g) butter (melted); ¼ cup (50 g) neutral oil (i.e. avocado oil, vegetable oil); ½ cup finely diced jalapeño (about 2 jalapeño, seeds removed)

Facebook Pin Email

Jump to Recipe – Print Recipe

Mini jalapeño cornbread muffins are the perfect bite-sized version of a classic comfort food.

They’re slightly sweet, tender on the inside, and golden around the edges.

These little muffins are great for serving at family dinners, pairing with soups and chilis, or even packing into lunchboxes.

Because they’re baked in a mini muffin pan, they’re quick to cook and easy to grab—ideal for when you want homemade cornbread without waiting too long.

Why you’ll love this mini cornbread muffin recipe

There are plenty of reasons to add these mini cornbread muffins to your baking list:

Quick and easy – From mixing to baking, you’ll have fresh muffins in under 30 minutes.
Perfectly portioned – Each muffin is bite-sized, making them easy to serve at gatherings or enjoy as a snack.
Moist and flavorful – With honey for natural sweetness, butter for flavor, and cornmeal for that classic texture, these muffins strike just the right balance.

Ingredients

To make these mini cornbread muffins, you’ll need just a handful of pantry staples:

Cornmeal – The star ingredient that gives the muffins their signature texture and flavor.
All-purpose flour – Helps create a softer crumb and keeps the muffins from being too crumbly.
Baking powder & baking soda – Work together to give the muffins lift and lightness.
Salt – Enhances the overall flavor.
Honey – Adds a touch of natural sweetness and moisture.
Milk – Brings the batter together and keeps the muffins tender.
Egg – Adds structure and helps bind everything.
Butter – Melted for richness and flavor.
Oil – Adds moisture, preventing the muffins from drying out.
Jalapeño – Finely diced and mixed into the batter. Remove the seeds to keep down the spice.

How to make mini cornbread muffins

Making mini cornbread muffins is simple and straightforward:

Preheat oven to 375°F. Grease a mini muffin tin or line with mini muffin liners.
Mix dry ingredients – In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Mix wet ingredients – In another bowl, whisk the honey, milk, egg, melted butter, and oil until smooth.
Combine – Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy. Fold in the diced jalapeño.
Fill the pan – Spoon the batter into the prepared mini muffin tin, filling each cup a little over halfway.
Bake for 10 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the muffins rest in the pan for 10 minutes before transferring to a wire rack to finish cooling.

Tips

Don’t overfill the muffin cups; keeping them half full ensures the muffins bake evenly, don’t overflow, and they stay perfectly bite sized.
Use both butter and oil – Butter gives flavor while oil keeps the muffins moist longer.
For extra flavor, try adding a handful of corn kernels.
Serve warm with butter, honey, or alongside soups and stews.

Conclusion

Mini jalapeño cornbread muffins are an easy, versatile recipe that deserves a spot in your kitchen.

They’re quick to make, deliciously moist, and perfect for any occasion.

Whether you’re serving them at a family dinner, a holiday gathering, or just want a quick homemade snack, these muffins deliver big flavor in a small package.

Give them a try—you’ll find yourself making them again and again!