Browned Butter Jalapeño Cornbread Muffins Share Print Prep 15 min Cook 15 min Total 30 min Scale Recipe: 1x 2x 3x 4x Ingredients ¾ cups salted butter, plus additional butter for greasing ⅓ teaspoons honey, plus more for serving (real maple syrup may also be used) 1 teaspoon buttermilk ½ teaspoons plain greek yogurt 2 large eggs 1 ½ teaspoons all-purpose flour 1 ½ teaspoons finely-ground cornmeal 2 teaspoons baking powder ½ teaspoons baking soda 1-2 jalapeños, seeded, if desired and chopped(optional) Instructions Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter. 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. 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. 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.
