halfbakedharvest4.4
Browned Butter Jalapeño Cornbread Muffins.
Savory and sweet, these easy muffins are made with cornmeal, buttermilk, fresh jalapeños (if you'd like them), sweet honey, and nutty browned butter. So delish!
👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter. 2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about ⏱️ 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.3. To the bowl, add the honey, buttermilk, and yogurt, whisking to combine. Whisk in the eggs. Now stir in the flour, cornmeal, baking powder, baking soda, and salt until just combined. Fold in the jalapeños, if using. 4. Divide the batter among the prepared muffin tins. Transfer to the oven and bake for ⏱️ 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Eat warm with additional butter and honey or let cool completely.
buttermilk1 cuplarge eggs2baking powder2 teaspoonsbaking soda1 teaspoon
Nutrition Facts
calories
708 kcal
serving Size
1 serving
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