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Muffins in a decorative white bowl beside a bowl of honey butter with a spreader.

Cheddar Jalapeño Corn Muffins with Chipotle Honey Butter

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 Standard-size muffins 1x


For the muffins:

  • 1 (15 ounce) box Fleischmann’s Cornbread Baking Mix
  • 1 egg
  • 1/3 cup butter or margarine, melted
  • 2/3 cup milk
  • 1 jalapeno, seeded and diced (about 2 tablespoons diced)
  • 2/3 cup shredded sharp cheddar cheese

For the chipotle honey butter:

  • 1 stick butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon chipotle chili powder


For the muffins:

  1. Preheat your oven to 375 degrees F.
  2. In a medium bowl, combine cornbread mix, milk, melted butter or margarine and egg. Stir well to combine (don’t over-beat).
  3. Add shredded cheese and jalapenos and stir very gently to combine.
  4. Spoon batter evenly into 12 standard-size muffin cups or 24 mini muffin cups lined with paper baking cups. Spray with cooking spray if paper baking cups aren’t used.
  5. Bake for 14-16 minutes for standard-size muffins, or 11-13 minutes for mini muffins (or until a wooden toothpick inserted in the center is removed clean). Serve with chipotle honey butter.

For the chipotle honey butter:

  1. Combine all ingredients in a small bowl, stirring well.

  • Category: Breads
  • Method: Bake
  • Cuisine: American

Keywords: cheddar jalapeno corn muffins