Jalapeño Cheddar Cornbread Mini Muffins with Whipped Honey Butter

Why You’ll Love This Recipe

• Tender, moist crumb from buttermilk and sour cream with lightly crisp, cheesy edges.
• Balanced heat: fresh jalapeño warmth meets a swipe of cool, fluffy honey butter.
• Mini size bakes fast and serves easily for parties, chili night, or brunch.
• One bowl for dry, one for wet—no mixer needed and ready in about 35 minutes.

Grocery List

• Produce: 2 medium jalapeños, 2 scallions (optional)
• Dairy: Buttermilk, sour cream, unsalted butter, sharp cheddar, eggs
• Pantry: Fine yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, kosher salt, honey, neutral oil or nonstick spray

Full Ingredients

Jalapeño-Cheddar Cornbread Mini Muffins

• 1 cup (150 g) fine yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt (use 3/4 tsp if using fine sea salt)
• 2 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 g) sour cream, at room temperature
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 1 1/2 cups (6 oz/170 g) sharp cheddar cheese, coarsely shredded; divided (1 cup for batter, 1/2 cup for topping)
• 2 medium jalapeños, seeded and finely diced (about 1/2 cup); keep some seeds for more heat if desired
• Optional: 2 scallions, thinly sliced
• For the pan: neutral oil or nonstick spray

Whipped Honey Butter

• 1/2 cup (113 g) unsalted butter, softened
• 3 tbsp (63 g) honey
• Pinch of fine sea salt (plus flaky salt for serving, optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Place a rack in the center of the oven and heat to 425°F (220°C). Generously grease a 24-cup mini muffin tin with neutral oil or nonstick spray so the cheesy edges release cleanly. For extra-crisp edges, slip the empty, greased pan into the hot oven for 3 minutes while you finish the batter.

Step 2: Make the whipped honey butter

In a small bowl, beat the softened butter, honey, and a pinch of salt with a spoon or small whisk until very light and fluffy, 1–2 minutes. Taste and adjust salt. Cover and chill while the muffins bake; it will firm slightly but stay spreadable.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined and lump-free. This ensures even lift and a tender crumb.

Step 4: Mix the wet ingredients and fold in the mix-ins

In a separate bowl or large measuring cup, whisk the eggs, buttermilk, sour cream, and melted butter until smooth. Stir in the diced jalapeños, 1 cup of the shredded cheddar, and the scallions (if using).

Step 5: Bring the batter together and rest

Pour the wet mixture into the dry. Use a spatula to fold just until no dry patches remain; a few small lumps are fine. Let the batter rest for 5 minutes. This brief rest hydrates the cornmeal for a softer interior and better dome.

Step 6: Fill the pan and bake

Divide the batter among the mini muffin cups, filling each almost to the top (about a heaping tablespoon per cup). Sprinkle the remaining 1/2 cup cheddar over the tops for a lacy, crisp-cheese edge. Bake 10–12 minutes until the muffins are golden, the cheese is bubbling at the edges, and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool briefly and serve

Cool in the pan for 3 minutes, then run a small offset spatula or butter knife around the edges to release. Serve warm with generous swipes of whipped honey butter. Finish with a pinch of flaky salt if you like the sweet-salty contrast.

Pro Tips

• Cheese for crisp edges: Coarsely shred cheddar on the large holes of a box grater; fine shreds melt too quickly and won’t crisp as nicely.
• Control the heat: Remove jalapeño seeds and membranes for gentle warmth; keep some seeds for a spicier kick.
• Don’t overmix: Fold just until combined. Overmixing activates gluten and toughens the crumb.
• Metal pan wins: A light-colored metal mini muffin tin promotes browning and crisp edges better than silicone.
• Serve warm: These shine hottest from the oven; a quick 3–5 minute reheat at 350°F (175°C) restores the edge crispness.

Variations

• Bacon-Jalapeño: Fold 1/2 cup finely chopped, crisp-cooked bacon into the batter with the jalapeños.
• Sweet Corn & Scallion: Add 1/2 cup well-drained corn kernels (fresh or frozen) and the optional scallions for juicy pops of sweetness.
• Gluten-Free: Use a 1:1 gluten-free baking flour in place of all-purpose flour; rest the batter an extra 5 minutes to hydrate.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freeze on a sheet pan, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F (175°C) for 8–10 minutes. The honey butter keeps refrigerated for 1 week. For best rise, mix dry and wet components separately up to 1 day ahead and combine just before baking; avoid mixing the full batter far in advance because the leaveners lose power.

Nutrition (per serving)

Approximate for 2 mini muffins plus 2 teaspoons honey butter: 310 calories; 20 g fat; 28 g carbohydrates; 7 g protein; 1 g fiber; 470 mg sodium. Values will vary based on brands and exact portioning.