The other night we had a new friend over and I wanted to make something outside of my weekly rotations. This lovely salad from How Sweet It Is caught my eye so I knew it had to be on the menu. While I could comfortably just have a salad for dinner, I didn’t want our guest – or John – to be left wondering ‘what else is there?’ So, cornbread muffins it was. Naturally.
This recipe is adapted from a version Iowa Girl Eats made that I’ve been eyeing for months. In fact, although it’s been in my “bookmarks,” I have neglected to make it until now. I decided to make these gluten-free because I’ve been playing around more with GF recipes lately and was up for the challenge. Go me.
This recipe is super simple and comes together in about 30 minutes. It also requires just one bowl and is healthier than your average cornbread, all things considered. You can learn about the Native American and Southern origins of cornbread here.
While there’s still a touch of butter, there’s no box mixes involved, half the sugar is replaced with honey, and it includes a full serving of fruit. (I used pumpkin puree but the recipe calls for applesauce – either will work.) Plus, there’s two jalapeños in there, which I’m told is good for your metabolism. I’ll take what I can get.
I was super pleased with the way these little guys turned out. The texture is super moist, they weren’t too crumbly, and the sweet cornbread-spicy jalapeño pairing was spot on. I actually tried reducing the amount of sugar by half but wasn’t as pleased with the end result. So in that case, I recommend sticking with the 1/4 cup for the best results.
Also, butter and honey on top (while still warm) is an absolute MUST.
Gluten-Free Jalapeño Cornbread Muffins
- 3 Tbsp melted butter
- 1/3 cup pumpkin puree or unsweetened applesauce
- 1/4 cup honey
- 1/4 cup raw or granulated sugar
- 1 large egg
- 1 cup low-fat buttermilk (or sub almond milk + 1 Tbsp vinegar or lemon juice)
- 1 cup cornmeal
- 1 cup gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 medium jalapeños (divided)
- Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
- Melt butter in a large mixing bowl.
- Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
- Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
- Add buttermilk or almond milk and stir again until combined.
- Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
- Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
- Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
- I highly recommend serving these with just a touch of butter and honey.
- Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.
* Recipe heavily adapted from Iowa Girl Eats.
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