Gluten Free Jalapeno Cornbread Muffins

This recipe is sooo easy, yet so much fun and super impressive! Just start with a box of Krusteaz Cornbread Mix (regular OR gluten free!) and take it to the next level by doctoring it up with some chopped jalapenos and even some bacon and cheese, for fully loaded gourmet cornbread muffins!

Bake the cornbread in a mini muffin pan for perfect individual servings and finish it off with some super simple, 2-ingredient homemade honey butter that pairs so perfectly with the spice in the jalapeno! I left some muffins with just the jalapeno mixed in, and added some bacon to a few and sprinkled some cheddar cheese on top of the last few.

You can even mix the bacon and cheese in with the jalapeno for a fully loaded cornbread muffin! Then just pop them in the oven and out comes cute little single serving portion muffins, great for grab and go, or serving with dinner. The honey butter could not be easier. You just beat together some softened butter with a little honey and you're done! You can even do it by hand if you are using a soft butter spread or margarine. Serve up and enjoy!

Gluten Free Jalapeno Cornbread Muffins


Prep Time: 20 min Total Time: 40 min Servings: 24 mini muffins


1 package Krusteaz Gluten Free Honey Cornbread Mix
1 cup milk
1/3 cup vegetable oil
1 large egg
2 medium jalapenos, seeded and finely chopped
1/2 cup cooked and crumbled bacon, optional*
1/2 cup shredded cheddar cheese, optional*

Honey Butter 1/4 cup (1/2 stick) salted butter, softened (may also use margarine)
1-2 tablespoons honey, to taste


Preheat oven to 375°F. Spray a 24-cup muffin pan with non-stick cooking spray. Stir together cornbread mix, milk, oil and egg until moistened. Gently fold in jalapenos and fill muffin cups about 2/3 full. (*Stir in chopped bacon and sprinkle cheese on top, if desired.) Bake for 15-17 minutes or until light golden brown.

Cool for 3-5 minutes and remove from pan. Beat butter and honey together until well combined. Place in a bowl for serving, spoon onto plastic wrap and roll into a log for slicing, or pipe individual butter pads onto parchment paper. Serve with muffins.