Jalapeño Cornbread Muffins
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These Jalapeño Cornbread Muffins feel like a familiar taste of comfort, just elevated. They make a quick and easy snack and pair perfectly a variety of hearty mains. Who doesn’t love a versatile dish? In less than 30 minutes, you’ll be equipped with a side or snack that means full stomachs, happy hearts, no stress, and very few dishes!
These muffins are moist, flavourful, and the perfect mix of sweet and spicy. The cornmeal adds that familiar texture, the buttermilk makes things extra soft and fluffy, and the jalapeños give an extra crunch and kick that takes your regular cornbread up a notch. Serving these muffins warm is so worth the extra 30 seconds in the microwave. It makes the dining experience that much better!
The Freezer Meals 101 Club was crafted with the intent of making make-ahead meals, snacks, and sides as easy as can be. We’d love to have you as a part of our community, and can’t wait to show you how much easier meal planning, grocery shopping, and feeding your loved ones can truly be. Join the Freezer Meals 101 Club today!
As Aloysia L., one of our amazing club members, mentioned:
“I’ve tried meal prepping before and the mental gymnastics of finding recipes, combining a shopping list, and keeping track of instructions was just too overwhelming.
Your club with the recipes, shopping list, and stickers all provided made it SO EASY and something I’m confident I can do over and over again.”
Jalapeño Cornbread Muffins
Ingredients:
- 3/4 cup butter, salted, melted
- 1/3 cup honey
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 2 egg
- 1 1/2 cup flour
- 1 1/2 cup cornmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1-2 jalapeño pepper chopped, seeds removed if you want it less spicy
Assembly instructions:
- Grease muffin tins and preheat oven to 400°. Whisk melted butter, honey, buttermilk, yogurt, and eggs in a large bowl. Add flour, cornmeal, baking powder, and baking soda and stir to combine. Fold in the jalapenos.
- Scoop into greased muffin tins. Bake at 400° for 12-15 minutes, until golden brown. Once the muffins are cooled, transfer to a large resealable freezer bag, remove excess air, seal, and freeze.
Serving instructions:
- Reheat in microwave and serve as a side or snack.
Jalapeño Cornbread Muffin Tips & Variations:
To brown the butter or not to brown the butter… that is the question.
We originally tested this recipe by browning the butter. Here’s how: Cut the butter into small chunks into a skillet. Over medium heat, melt the butter while stirring (by swirling the butter around) gently as it melts. Watch closely around the 5 minute mark as the milk solids will start to darken and you’ll get a nutty smell from the butter. It’s easier to do/see if you use a lighter coloured pan. Once browned, remove from heat.
In the end, we tried the muffins using regular melted butter because we are always trying to find ways to make recipes more streamlined. Did it make that much of a difference? Yes! And if you can believe it, we liked the plain melted butter muffins better than with the browned butter. So, dear reader, you have the choice of browning your butter or just melting it. Both ways are delicious and have different tastes. Have fun experimenting!
The spice level in these Jalapeño Cornbread Muffins is a choose your own adventure situation.
If you’re a fan of a strong kick, you can add in extra jalapeño peppers and leave the seeds and membranes in them. But, if you like some slight heat that doesn’t become overwhelming, you can stick with just one jalapeño with the seeds and membranes removed.
Serving suggestions that always delight.
These Jalapeño Cornbread Muffins make a lovely snack on their own; simply heat them for 30 seconds in the microwave, spread on a layer of butter, and enjoy. But they also work wonderfully as a side dish to some of your family-favourite mains: a hearty chili, soup, or pulled pork.
More freezer meal side dishes:
Freezer meal side dishes and freezer meal snacks are some of our favourite life hacks. Whether they mean an easy, stress-free answer to after school hunger or allow you can focus all of your day-of cooking efforts on the main but still pair it with a great side, they never disappoint.
Check out some of our favourite snacks—Pull-Apart Pizza Bombs, Apple Cinnamon Energy Balls, Homemade Pudding Pops, and Frozen Yogurt Bark—and favourite side dishes—Green Pasta Salad, Cilantro Lime Rice, and Hot Honey Chickpeas—and let us know how they go for you!
- 3/4 cup butter salted, melted
- 1/3 cup honey
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 2 egg
- 1 1/2 cup flour
- 1 1/2 cup cornmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1-2 jalapeño pepper chopped, seeds removed if you want it less spicy
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Grease muffin tins and preheat oven to 400°. Whisk melted butter, honey, buttermilk, yogurt, and eggs in a large bowl. Add flour, cornmeal, baking powder, and baking soda and stir to combine. Fold in the jalapenos.
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Scoop into greased muffin tins. Bake at 400° for 12-15 minutes, until golden brown. Once the muffins are cooled, transfer to a large resealable freezer bag, remove excess air, seal, and freeze.
-
Reheat in microwave and serve as a side or snack.
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