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Cornbread Jalapeño Muffins with Honey Lime Glaze

These salted Honey Butter Jalapeño Cheddar Cornbread Biscuits are soft, buttery, perfectly salted, and made with spicy jalapeños and sharp cheddar cheese. Each light and flaky biscuit muffin is wonderful right out of the oven with a smear of sweet honey butter. Everyone loves these yummy drop-style biscuits. They really do melt in your mouth. Plus, you’ll just love how easy they are to make!

These are fun, cute, and easy too! The story around these is pretty simple but I’ll break it up into two parts. Part one. Come summertime, like clockwork, I think about southern recipes. What would my grandma be serving at our Sunday night dinners or weekly cookouts?

Cornbread was always a favorite with our family. Both my grandma and my mom enjoy baking cornbread, and of course, they love eating it even more.

I’ve carried on the tradition, but I do love to switch things up a little. That’s when I thought about making cornbread biscuits! Both my mom and I loved the idea, so I started testing these weeks ago. They were good, but they gave me some trouble. And then I came up with these!

Say hello to the biscuit muffin. These are simple drop-style biscuits baked in mini muffins. They could not be easier, cuter, or more convenient to serve and eat.

Lastly, if you make these Honey Butter Jalapeño Cheddar Cornbread Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


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1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 jalapeños, one finely chopped and one sliced for garnish
1/2 cup shredded cheddar cheese
1/4 cup honey
Juice and zest of 1 lime
Fresh chopped cilantro for garnish


Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with muffin papers.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In another bowl, beat together buttermilk, eggs, and melted butter. Stir in the finely chopped jalapeño and cheddar cheese.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the glaze by whisking together honey and lime juice.
Once the muffins are done, remove them from the oven and while still warm, drizzle with the honey lime glaze.
Garnish with the jalapeño slices and chopped cilantro.
Let the muffins cool slightly in the pan before removing them to cool on a wire rack.
Serve warm or at room temperature.
Enjoy the delightful blend of sweet, spicy, and savory flavors in each bite!

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