Browned Butter Jalapeño Corn Muffins with Honey Butter

If you make these Browned Butter Jalapeño Corn Muffins with Honey Butter, be sure to tag me on Instagram! (@zafo0d)

Ingredients

• 1 1/2 sticks (12 tablespoons) salted butter, plus additional butter for greasing

• 1/3 cup honey or real maple syrup 1 cup buttermilk

• 1/2 cup plain Greek yogurt

• 2 large eggs, room temperature

• 1 1/2 cups all-purpose flour

• 1 1/2 cups finely ground cornmeal

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1-2 jalapeños, seeded, if desired and chopped (optional)

Instructions

1. Preheat oven to 400 degrees F. Grease 16 muffin tins with butter or oil.

2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.

3. In a medium-sized bowl, add the honey, buttermilk, and yogurt then whisk to combine. Whisk in the eggs.

4. In a separate bowl, stir togerher the flour, cornmeal, baking powder, baking soda, and salt until just combined.

5. Combine the wet and dry ingredients and then fold in the jalapeños, if using.

6. Spoon the batter among the prepared muffin tins. Transfer to the oven and bake for 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Serve warm with honey butter or whatever you desire! Enjoy!