Photo: Jennifer Causey; Styling: Rachael Burrow
Hands-on Time
10 Mins
Total Time
31 Mins
Makes 8 servings

For a milder muffin, remove the seeds from the jalapeños before dicing.

How to Make It

Step 1

Preheat oven to 400°. Whisk together first 7 ingredients in a bowl.

Step 2

Place 4 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Whisk buttermilk and egg into melted butter. Add buttermilk mixture to cornmeal mixture, stirring until just combined.

Step 3

Grease 8 muffin cups with remaining 1 tablespoon butter. Spoon batter evenly into prepared muffin cups. Bake 16 minutes or until edges are lightly browned. Let cool in pan on a wire rack 5 minutes. Serve warm or at room temperature.

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