Cheesy Cornbread Muffins With Hot Honey Butter

Step 1

Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.

Step 2

Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.

Step 3

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.

Step 4

In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.

Step 5

Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.

Step 6

Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.