Browned Butter Jalapeño Cornbread Muffins.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.4 out of 5 stars
(178)
Ingredients
16 servings
- 1 1/2 sticks (12 tablespoons) salted butter, plus additional butter for greasing
- 1/3 cup honey, plus more for serving (real maple syrup may also be used)
- 1 cup buttermilk
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups finely ground cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-2 jalapeños, seeded, if desired and chopped (optional)
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Preparation
Step 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.
Step 2
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