Candied Jalapeño Cornbread Muffins
Rated 5.0 stars by 1 users
Author:
Texan Heartland
Servings
12 (12 muffins)
Prep Time
15 minutes
Cook Time
18 minutes
Sweet, spicy, and utterly Texan — these Candied Jalapeño Cornbread Muffins bring a bold twist to a Southern classic. Moist and tender cornbread is studded with Texan Heartland's Texan Candy Candied Jalapeños, then finished with a drizzle of the sweet-heat syrup for a flavor-packed bite. Perfect as a side for chili, BBQ, or as a standalone snack with a little kick.
Ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1 cup buttermilk
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2 large eggs
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1/4 cup unsalted butter, melted
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1/2 cup Texan Heartland Texan Candy Candied Jalapeños, chopped
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2 tbsp Texan Candy syrup (from the jar)
Directions
Preheat oven: Set to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
Combine: Stir wet ingredients into dry until just combined (do not overmix). Gently fold in chopped candied jalapeños.
Fill tins: Divide batter evenly among muffin cups.
Bake: Bake 16–18 minutes, until golden on top and a toothpick inserted comes out clean.
Finish: Drizzle warm muffins lightly with jalapeño syrup for a glossy, sweet-heat finish.
Recipe Note
For an extra flavor punch, add shredded sharp cheddar to the batter before baking. The salty richness of the cheese balances perfectly with the sweet-heat kick of the candied jalapeños.
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