Spicy-Sweet New Year Mini Cornbread Muffins with Jalapeño Honey
These New Year Mini Cornbread Muffins with Jalapeño Honey are the perfect bite-sized treats to kick off your celebrations. They combine the sweetness of cornbread with a spicy kick from jalapeño honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal: the base for your muffins
- 1 cup all-purpose flour: for structure
- 1 tsp baking powder: to help them rise
- 1/2 tsp baking soda: for extra lift
- 1/4 tsp salt: to enhance flavors
- 1 cup buttermilk: for moisture and tang
- 1/4 cup honey: adds sweetness
- 1 egg: binds everything together
- 2 tbsp melted butter: for richness
- 1 jalapeño, finely chopped: for a spicy twist
Instructions
- Preheat your oven to 375°F and grease a mini muffin tin.
- In a bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, honey, egg, and melted butter.
- Combine wet and dry ingredients, then fold in chopped jalapeño.
- Spoon batter into the muffin tin, filling each cup 2/3 full.
- Bake for 12-15 minutes until golden and a toothpick comes out clean.
- Let cool slightly before serving with extra jalapeño honey.
Notes
- For a milder flavor, remove the seeds from the jalapeño.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well for up to a month.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 4g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg