Mini Jalapeno Cornbread Muffins

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Total Time: -26102512 minute
  • Yield: 6 servings 1x


These bite sized muffins are sweet with a little kick. Great with chili, soup, or for a quick snack.



  • 1 cup cornmeal
  • 1 cup whole wheat flour or gluten-free flour of choice
  • 2 Tablespoons sugar plus 2 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • 1 cup vanilla soy milk
  • 1/4 cup all-natural organic applesauce (no sugar added)
  • 1/4 cup pure maple syrup or agave (I used maple syrup)
  • 3 jalapeños, deveined and deseeded, diced small
  • 1/4 teaspoon cayenne pepper

Optional: 1 teaspoon vanilla extract


Preheat oven to 400 degrees.

  • I uses a mini muffin pan
  • You can  also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.
  • You do not need to use spray oil or any other oil for non-sticking.
  • In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir.
  • Add the soy milk, applesauce and maple syrup, chopped jalapeños and cayenne pepper and whisk to combine.

  • Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling

  • Place pan on middle rack in oven and bake 10-15 minutes.
  • Remove from oven and place on wire rack to cool.

  • Cool briefly before removing from pan.
  • Serve warm or at room temperature.

  • I served with chili