Servings: 24 Minis
Equipment
- Mini Muffin Pan (24), Reg Muffins (12) or 8" Cast iron skillet
Ingredients
- 140 grams Yellow cornmeal - Medium grind
- 120 grams All-purpose flour - Not self rising
- 70 grams Granulated sugar
- 3 tsp Baking powder
- 1 tsp Kosher salt
- 1 tsp Habanero powder - or Jalapeno
- 2 TBSP Salted butter - melted
- 1 Egg
- 1 cup Whole milk
- 3 tbsp Honey
For the glaze
- 2 tbsp Salted butter - melted
- 2 tbsp Honey
Instructions
- Preheat oven to 385F. Lightly spray non-stick muffin pan or skillet with baking Pam. Melt butter in microwave. Sloooowly.... 13 seconds at a time and you won't blow it up!
- Mix all dry ingredients in large mixing bowl. Make well in center. Add egg and whisk with fork. Add 1/2 the milk and begin incorporating with the dry stuff. Add melted butter, honey and remaining milk. Combine until you have a consistent batter. Don't overmix!
- If doing muffins, scoop batter into a pastry bag and fill each cup 3/4 of the way. If using cast iron, fill the pan.
Baking times
- Mini Muffins: bake on center rack about 9 minutes. Edges should be just turning slightly golden brown.
- Regular Muffins: bake on center rack about 14 minutes.
- Cast iron (8"): center rack for about 24 minutes.
The glaze
- Remove from oven and turn on Broiler. Mix remaining butter and honey in small bowl. With a pastry brush, coat the tops of each muffin. Return pan to middle rack and don't walk away! The tops will caramelize in about a minute. Pull them when they look... well, perfect.
Notes
There really is no good substitute (that I know of) for the Jalapeno powder. This stuff is sooo good, go get you some or make your own. You can try your local Penzy's or on Amazon.
Tried this recipe?Let us know how it was!