Jalapeño Pepper-Jelly Stuffed Cornbread Muffins
Recipe and photos by @brightmomentco
These warm muffins stuffed with our Jalapeño Pepper-Jelly Dip & Spread are a tasty addition to brunch or a side for fried chicken.
Recipe & Photos by: @brightmomentco
Recipe & Photos by: @brightmomentco
Ingredients
- 1¼ cups all-purpose flour
- 10 oz. Jalapeño Pepper-Jelly Dip & Spread
- ¾ cup yellow cornmeal
- ¼ cup granulated cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup buttermilk
- 1 stick (½ cup) unsalted butter, melted and cooled
Instructions
- Using ¾ cup of the Jalapeño Pepper-Jelly Dip & Spread, scoop tablespoon-sized balls onto a plate lined with parchment paper. Freeze for at least 20 minutes.
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
- In a medium bowl, lightly beat the eggs. Whisk in the honey, milk, and ¼ cup Jalapeño Pepper-Jelly Dip & Spread.
- In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt together. Add the honey mixture and the melted butter. Stir just until combined. It’s okay if there’s a few lumps, just don’t overmix.
- Distribute half the batter evenly into the prepared muffin pan.
- Add one of the frozen Jalapeño Pepper-Jelly Dip & Spread balls into the center of each batter-filled cup.
- Add the remaining batter on top of the muffins.
- Bake for 17 to 20 minutes, or until the tops are set and golden. Let them cool for at least 5 minutes before enjoying warm.