Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 jalapeños, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey
- Juice and zest of 1 lime
- Fresh chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C) and grease a muffin tin or line it with muffin papers.
- Mix in a large bowl the cornmeal, flour, baking powder, salt, and sugar.
- Whisk in another bowl the buttermilk, eggs, and melted butter until well combined.
- Add the chopped jalapeños and cheddar cheese, and mix well.
- Combine the wet ingredients with the dry ingredients and stir gently until just combined.
- Fill the muffin tin, so each cup is about 3/4 full.
- Bake for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
- Prepare the glaze while baking by mixing honey and lime juice in a small bowl.
- Drizzle the warm muffins with honey lime glaze after baking.
- Garnish with jalapeño slices and chopped cilantro. Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
These muffins can be stored in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg