Jalapeno Cornbread Muffins

A spicy twist on classic cornbread muffins, these Jalapeno Cornbread Muffins combine the sweetness of honey and sharpness of cheddar with a kick from Paducah Olive Oil’s Jalapeno Balsamic Vinegar. Perfect as a side or snack.

Prep & Total Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• ½ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• ½ cup unsalted butter, melted

• ½ cup sugar

• 2 large eggs

• 1 tbsp honey

• 1 tbsp Paducah Olive Oil Jalapeno Balsamic Vinegar

• ¼ cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.

2. In a large bowl, combine flour, cornmeal, baking soda, and salt.

3. In another bowl or measuring cup, whisk together buttermilk, melted butter, sugar, eggs, and honey.

4. Pour wet ingredients over dry and stir with a rubber spatula just until moist.

5. Gently fold in jalapeno balsamic vinegar and shredded cheddar cheese.

6. Scoop batter evenly into the muffin tin.

7. Bake for 15–17 minutes or until a toothpick inserted in the center comes out clean.

8. Remove muffins from oven and cool on a wire rack before serving.