These are such a delightful treat. They are tender, moist, cheesy, sweet, and savory all in one. The chive honey butter takes things to a whole different level. Eat these while they’re fresh out of the oven and your mind is sure to be blown. The honey chive butter melts into the hot muffins for a satisfying appetizer bread.
Something to do way ahead of time
Let the butter reach room temperature well before beginning this recipe. This will be essential because you will have to mix chopped chives and honey into the butter. It will be much more manageable to do this if the butter is at room temperature.
Where to begin
As usual, a best practice to follow when making any recipe is to start with the prep work. For this particular recipe, there are several things that need to be done beforehand but once they are complete, you’ll find that this is a one-bowl recipe that comes together rather quickly. So here’s what needs to be done before all of the ingredients come together: grate the cheese, measure everything out, melt the butter for the muffins, and chop the chives.
The process explained
This is very much a one-bowl recipe. All of the ingredients go in first, then the wet ingredients follow. Adding grated pepper jack to these muffins creates tiny pockets of slightly spicy cheese that give each bite a little more flare.
I used a large spoon to carefully scoop out the mixture and place it in each opening in the muffin tin. A similar result can be achieved by using an ice cream scoop, specifically one with a trigger that allows you to empty the contents with control.
This is a must
Making the chive honey butter is an absolute must!!! Believe me when I say that this addition takes these muffins from amazing to mind-blowing in 2.5 seconds. It adds an intense richness and creates a really satisfying sweet and savory vibe.
Enjoy these Pepper Jack Cornbread Muffins with Chive Honey Butter!!Print
Pepperjack Cornbread Muffins with Chive Honey Butter are tender, moist, cheesy, sweet, and savory; the fragrant butter takes them over the top.
For the cornbread muffins:
1/2 cup creamed corn
1 cup pepper jack cheese, grated
1/3 cup melted butter
3/4 cup flour
3/4 cup self-rise yellow cornmeal
1 cup milk
2 tablespoons sugar
1 teaspoon +1/4 teaspoon baking powder
1/4 teaspoon salt
For the chive honey butter:
3 tablespoons butter
3 tablespoons chives
3 tablespoons honey
- Preheat the oven to 375 degrees. Combine flour, yellow cornmeal, sugar, baking powder, and salt in a large mixing bowl, blend gently with a fork or whisk. Add eggs and mix just until yolks are broken, the mixture does not need to be fully incorporated at this point, slowly add in melted butter, creamed corn, milk, mixing gently until all ingredients are combined and fully incorporated. Add grated cheese and mix until cheese is just incorporated.
- Spray a muffin tin lightly with cooking spray. Spread the mixture evenly across each the entire tin.
- Bake for 20-25 minutes (or until a toothpick comes out clean) then top immediately with chive butter