Jalapeño Pepper-Jelly Stuffed Cornbread Muffins

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

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

1. 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.
2. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
3. In a medium bowl, lightly beat the eggs. Whisk in the honey, milk, and ¼ cup Jalapeño Pepper-Jelly Dip & Spread.
4. 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.
5. Distribute half the batter evenly into the prepared muffin pan.
6. Add one of the frozen Jalapeño Pepper-Jelly Dip & Spread balls into the center of each batter-filled cup.
7. Add the remaining batter on top of the muffins.
8. 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.