Mini Jalapeño Cornbread Muffins
September 19, 2025Mini 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.
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
Instructions
- Preheat your oven to 375°F. Grease a mini muffin tin.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.1 cup (156 g) Cornmeal, 1 ¾ cup (210 g) all purpose flour, 2 tsp baking powder, ¼ tsp baking soda, 1 tsp salt
- In a separate bowl, whisk together the honey, milk, egg, melted butter, and oil until smooth.½ cup (168 g) honey, 1 ¼ cup whole milk, ¼ cup (57 g) butter, ¼ cup (50 g) neutral oil, 1 large egg
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix.
- Gently fold in the diced jalapeño.½ cup finely diced jalapeño
- Spoon the batter into the mini muffin tin, filling each cup about 1/2 full. Do not overfill. Add jalapeño rounds to the tops if desired.
- Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, then remove from pan and cool on a wire rack.