Jalapeno Cornbread Muffins
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
|1 cup||all-purpose flour|
|1 cup||yellow cornmeal|
|1/2 teaspoon||baking soda|
|1/2 cup||unsalted butter, melted|
|2||jalapenos, seeded and diced|
|1/4 cup||shredded Cheddar cheese|
Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.