Cheddar Cornbread Muffins Recipe
chive butter, jalapeño jam, tabasco-honey
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Ingredients
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Muffin Ingredients
Chive Butter
Jalapeño Jam
Tabasco-Honey
Method
Muffin Directions
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a muffin tin with cooking spray or paper liners.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar until well combined.
- 3
Mix Wet Ingredients
In another bowl, combine the buttermilk, eggs, and melted butter. Whisk until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing.
- 5
Add Cheese and Chives
Fold in the shredded cheddar cheese and chopped chives into the batter.
- 6
Fill Muffin Tin
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 7
Bake
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
Chive Butter Directions
- 9
Prepare Chive Butter
In a small bowl, mix the softened unsalted butter with the chopped fresh chives until well combined. Set aside.
Jalapeño Jam Directions
- 10
Cook Jalapeño Jam
In a saucepan, combine the finely chopped jalapeño peppers, sugar, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- 11
Add Pectin
Stir in the pectin and boil for an additional 1-2 minutes until thickened. Remove from heat and let cool.
Tabasco-Honey Directions
- 12
Prepare Tabasco-Honey
In a small bowl, mix honey with Tabasco sauce until well combined. Adjust the amount of Tabasco according to your spice preference.

