Browned Butter Jalapeño Cornbread Muffins.


  • 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)


  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.

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