Spicy, sweet, and everything neat in these cornbread jalapeño muffins with a zingy honey lime glaze. Perfect for a kick of flavor! 🌽🍯🌶️
Ingredients:
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, one finely chopped and one sliced for garnish
1/2 cup shredded cheddar cheese
1/4 cup honey
Juice and zest of 1 lime
Fresh chopped cilantro for garnish
Instructions:
Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with muffin papers.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In another bowl, beat together buttermilk, eggs, and melted butter. Stir in the finely chopped jalapeño and cheddar cheese.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the glaze by whisking together honey and lime juice.
Once the muffins are done, remove them from the oven and while still warm, drizzle with the honey lime glaze.
Garnish with the jalapeño slices and chopped cilantro.
Let the muffins cool slightly in the pan before removing them to cool on a wire rack.
Serve warm or at room temperature.
Enjoy the delightful blend of sweet, spicy, and savory flavors in each bite!
