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I recall the first time I had a savory cornbread muffin. I was at a tiny bakery in Santa Fe, New Mexico, and the earthy scent of cornmeal combined with the intense scent of chilies invited me in. It was unlike the sweet, crumbly cornbread that I was familiar with. This muffin was deep in flavor, a slow heat, and heritage. That experience opened my eyes and encouraged me to try various combinations of flavors, and eventually led to the recipe for Basil-Jalapeño Cornbread Muffin. I know it sounds unbelievable, but the experience was the funniest part, you should also give it a try.
These muffins are tasty variations of classic cornbread, with the fresh, herbal flavor of basil and the gentle kick of jalapeño mixed into the classic Southern comfort food. They're tender, moist, and full of flavor. They're great served with soup, salad, or grilled meats, and great as a snack, too. And they're easy to make, even if you're a new baker. My relatives love it so much, it is difficult to save for myself!
One of my favorite aspects of this recipe is how adaptable it is. Add more or less jalapeño to your taste, and don't be afraid to try other herbs and add-ins. Shredded cheddar or crumbled bacon would be great too. Really, the only thing that matters is to have fun and be creative. Apart from that, isn't that the whole point of cooking? I also find it therapeutic.
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- Muffin Tin
- Paper Liners (optional)
- Whisk
- Rubber Spatula
Basil Jalapeno Cornbread Muffins (Updated May 17 2025): Frequently Asked Questions
Basil Jalapeno Cornbread Muffins (Updated May 17 2025)
These Basil-Jalapeño Cornbread Muffins are a savory and flavorful twist on classic cornbread, perfect as a side dish or a tasty snack. Infused with fresh basil and a hint of jalapeño, they're sure to add a delightful kick to any meal.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well. I find paper liners make cleanup a breeeze.
- In a large mixing bowl, whisk together 1 1/2 cups of yellow cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Make sure everything is evenly distributed; no one wants a pocket of baking powder!
- In a seperate bowl, combine 1 cup of milk, 1/4 cup of melted butter (or oil), 1 large egg, lightly beaten, and 2 tablespoons of honey. Whisk until well combined. I know, it seems like a lot of steps, but trust me, it's worth it.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough muffins—and nobody wants that!
- Stir in 1/4 cup of chopped fresh basil and 1-2 tablespoons of finely diced jalapeño (remove seeds for less heat). This is where the magic happens! I always sneak a little taste of the batter at this point, don't tell anyone.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Don't overfill or they'll overflow and make a mess.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them; ovens can vary.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them straight from the oven—they're even better slightly cooled.
📝 Notes
- For a sweeter muffin, increase the sugar to 1/3 cup.
- Add a cup of shredded cheddar cheese for a cheesy version.
- Bacon crumbles or kernels of fresh corn gives a new dimension to the recipie.
🍎 Nutrition
Calories: 185 kcal
Protein: 4 g
Fat: 8 g
Carbohydrates: 25 g
Fiber: 2 g
Calcium: 80 mg
