These Sweet Honey & Jalapeño Cornbread Muffins are a deliciously sweet side dish. They melt in your mouth with an explosion of warm flavors!

The Best Cornbread Muffins

So excited to share these cornbread muffins with you today. This recipe is out of this world!! This is honestly the best cornbread I have ever had.

You will love these cornbread muffins if:

  1. You prefer lightly-sweet cornbread.
  2. You think the best cornbread is cake-like and soft.
  3. You like your cornbread super moist and not gross and dry. (Sorry I said moist. Sorry I said it again.)
  4. The perfect muffin top is your love language.

If that combination makes the ultimate cornbread for you, get ready to fall head over heels in love with a muffin.

Because that muffin top is to die for!! Cornbread is the perfect complement to any southern meal (especially pulled pork!), and this is THE go-to recipe you’ll want to use again and again.

Here’s all you’ll need: sugar, salt, creamed corn, baking powder, baking soda, Cholula Green Pepper Hot Sauce, yellow cornmeal, honey, butter, flour, and eggs.

Oh and buttermilk! I forgot the buttermilk. :) By the way, I LOVE using this new Cholula Green Pepper (jalapeño and poblano) hot sauce in these muffins. It gives the muffins that perfect, sweet jalapeño flavor without adding too much heat. And you don’t have to cut up a jalapeño yourself! My neighbor, who is very sensitive to spicy foods, loved these muffins! They are not spicy at all, just the perfect amount of green pepper flavor. It goes perfectly with the honey, butter, and creamed corn!

How to Make The Best Sweet Cornbread Muffins

First, whisk together your dry ingredients: the cornmeal, flour, salt, baking powder, and baking soda.

Then cream together the butter and sugar, and beat in the honey and eggs. The honey gives these muffin a delicious, lightly sweet flavor.

Stir the dry ingredients into the wet ingredients, then stir in the buttermilk, Cholula Green Pepper Hot Sauce, and creamed corn.

Bake in a muffin tin at 400 degrees F for 15-18 minutes, and when they’re done, you’ll have these decadently soft, unbelievably moist, light-as-a-feather cornbread muffins.

They honestly don’t need it because they are already so rich and flavorful, but I couldn’t resist adding a little extra butter for a deliciously naughty experience.

Kill. Me. Now. These muffins are so, so good!! Try them today! :)

Also be sure to check out Picky Palate’s Skillet Nachos with Spicy Salsa Verde Chicken! today for another awesome recipe using Cholula Green Pepper Hot Sauce! Loved working with Cholula today to bring you these fun recipes! :)

Enjoy, friends!!

Image of Sweet Honey & Jalapeño Cornbread Muffins

Sweet Honey & Jalapeño Cornbread Muffins

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


These Sweet Honey & Jalapeño Cornbread Muffins are a deliciously sweet side dish. They melt in your mouth with an explosion of warm flavors!



  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 tablespoons Cholula Green Pepper Hot Sauce
  • 1 (8.5-ounce) can cream-style corn


  1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups. In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda to combine.
  2. In the workbowl of an electric mixer, cream together butter and sugar until light and fluffy, about 4-5 minutes. Add honey and eggs and beat for an additional 2-3 minutes. Add dry ingredients and mix until just combined. Stir in buttermilk, hot sauce, and corn. Pour or spoon 1/3 cup batter into each prepared muffin cup.
  3. Bake in preheated oven for 15 to 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.

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42 Responses
  1. Priya

    I love this recipe so much! Delicious! I want to make these again next week but am wondering what the recipe would be for a gluten free version since my cousin has Celiac. Any recommendations?

  2. Brooke

    Just tested several different corn muffin recipes since I’m making for a crowd and these are by far the best! Perfect amount of sweetness with great flavor from the hot sauce but not spicy at all! AND… they looked the prettiest too! Amazing recipe

  3. Janet

    im remaking these tonite using the green Tabasco .  They are a hit!  My daughter took some home to have later.  Thsnks for a great recipe.  

  4. Wanda

    I’ve made these muffins several times – once as mini muffins for a couples shower that I was serving pulled pork, and some other church functions.  They are always a hit!  I’m thinking I might try them in a cast iron skillet – have you ever made them this way?

  5. Marnie

    Thank you for this recipe! I made some tonight- amazing and I will never make them differently! These were seriously the best ever. Thank you!!

  6. michelle

    Love this recipe!! I made these a few days ago and brought them to work for Go Texan Day. Everyone loved them. These are the exact type of cornbread muffins that I like (vs the drier/more crumbly cornbread). I couldn’t find the Green Cholula – so I substituted some Green Tabasco instead. I also put a sliced jalapeno on top for garnish. I will definitely make these again!

  7. Amanda

    Wow these look positively amazing! I’m going to try them very soon… although I’ve never seen that green pepper hot sauce in my grocery store :/ Do you think it would be okay to finely dice a jalapeno and use that instead?

  8. Sarah D.

    I just made a batch of these and they are SO GOOD. Perfectly light and fluffy and just a little bit sweet. My husband devoured about 4 of them. Definitely going to be my new go-to corn muffin recipe! Thank you!!

  9. Christi Lynne

    Hey there! I was so happy when I found your blog while looking for a good gnocchi casserole recipe! Anywho, I am looking through your recipes to find ones that use things I already have. It looks like I have everything (even the hot sauce!) for this one except for creamed corn. It’s not something we typically have around because we all think…well…that its kinda gross >_>. Do you think that I could possibly add in some fresh corn (whirred in the food processor for a sec) and then increase the liquid a wee bit? Let me know your thoughts, I would love to have these for dinner this week!

  10. Jamie | My Baking Addiction

    I am obsessed with the honey corn bread muffins from a local restaurant, but you added jalapeño, so they have to be even better!

  11. Nikki @Seeded at the Table

    Oh my goodness, these look amazingly fluffy and delicious! Can’t wait to serve them up with my next pulled pork dinner!

  12. Ines

    Hey Amanda, these look great! I would love to try them but we do not have Cholula hot sauce or creamed corn in my part of the world. Any ideas on substitutions? Could I use regular hot sauce and an actual jalapeño finely diced? What about the cream corn? Thx!

    1. Alisha

      I couldn’t find the Cholula here either. I did find Green Pepper Tabasco and used it and it was still quite yummy. You can make homemade creamed corn (google) I believe it is just corn, butter and buttermilk though. My family always makes it for Thanksgiving and it’s so good!

  13. Averie @ Averie Cooks

    You’ll never believe this but I made honey cornbread muffins on Tuesday! I had a taste for them and decided to whip up a batch. I love that you used hot sauce and buttermilk and the creamed corn – all sound like they’d make for amazing additions to the muffins! Pinned!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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