Go Back
Make ahead jalapeno cornbread muffins served with a bowl of chili
Print
Jalapeño Cornbread Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Side Dish, Snack
Cuisine: American, Tex-Mex
Keyword: baking, cornbread, freezer meal, vegetarian
Servings: 16 servings
Calories: 219 kcal
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
Instructions
Assembly instructions:
  1. 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.
  2. 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:
  1. Reheat in microwave and serve as a side or snack.