Description
These savory corn muffins feature a tender crumb, savory notes from sharp cheddar and a kick from jalapeño, balanced by a sweet honey glaze. They are perfect as a side dish for chili or barbecue, or eaten on their own.
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon fine sea salt
- 1 large egg, room temperature
- 1 cup whole milk, room temperature
- 0.5 cup unsalted butter, melted and cooled
- 1 medium jalapeño, finely diced, seeds and membranes removed
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon all-purpose flour, for cheese mixture
- 0.25 cup honey, plus extra for garnish
- 1–2 tablespoons hot water, for glaze
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Prep Oven and Pan: Preheat oven to 400°F (200°C). Grease a standard 12-cup muffin tin.
- Combine Dry Ingredients: Whisk together all-purpose flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Combine Wet Ingredients: In a separate medium bowl, whisk the room temperature egg, whole milk, and melted butter until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix.
- Prepare Cheese Mixture: Toss the diced jalapeño and shredded cheddar cheese with 1 tablespoon of all-purpose flour in a small bowl.
- Layer Batter: Spoon one-third of the plain batter into each muffin cup. Distribute half of the jalapeño-cheddar mixture evenly over the batter, then add another third of the plain batter, followed by the remaining jalapeño-cheddar mixture. Finish with the last third of the batter.
- Create Ribbons: Gently swirl the jalapeño-cheddar mixture into the batter in each cup 2-3 times with a small skewer.
- Bake Muffins: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
- Prepare Honey Glaze: Whisk together 0.25 cup honey and 1-2 tablespoons hot water in a small bowl until smooth and pourable.
- Garnish and Serve: Drizzle the warm muffins generously with the honey glaze. Garnish with fresh chopped cilantro and extra honey.
Notes
To ensure cheese and jalapeños are evenly distributed and do not sink, toss them with 1 tablespoon of all-purpose flour before adding to the batter. Avoid overmixing the batter, as this will result in tough, dense muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 80 g)
- Calories: 280 calories
- Sugar: 12 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg