When I was sent a jar of candied jalapeños and candied jalapeño relish by Haynes Gourmet. I couldn’t wait to get stuck in and bake up something that was both sweet and spicy. These Candied Jalapeño Honey Muffins are just that. A little bit sweet and a little bit spicy.
Like a lot of
That’s why I am such a fan of these Candied Jalapeños. They are just the right amount of sweet and spicy. One great thing about these Candied Jalapeño Honey Muffins is you can adjust the heat to your own liking. I used 3 tablespoons of the candied jalapeños, chopped up in my muffins. I found that to be the perfect amount of heat. But you can always add more if you are a heat master!
For the sweeter side of life, I used both honey and brown sugar. Both have a great sweet flavour. I didn’t have to overload these muffins to get the right amount of sweetness. Just a small amount of both gave a perfect balance.
Because these muffins aren’t loaded with sugars they are actually quite low in calories. For muffins at least! Just 190 calories each. With a small amount of butter on them they make a wonderful grab and go breakfast.
I am looking forward to seeing what I can come up with next while using these delicious candied jalapeño’s.
So tell me, are you a fan of contrasting flavours like sweet and spicy?
Candied Jalapeño Honey Muffins
- 50 grams unsalted butter – melted and cool (1/4 cup)
- 310 grams plain/all-purpose flour (2 and 1/2 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 240 millilitres milk (1 cup)
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 80 grams light brown sugar (1/2 cup – lightly packed)
- 30 millilitres vegetable oil (1/8 cup)
- 30 millilitres light honey (1/8 cup)
- 3 tablespoons candied jalapeño’s – finely chopped
- Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
- Melt your butter and allow it to cool down to room temperature and finely chop your candied jalapeño’s
- In a medium sized bowl mix the flour, baking powder, baking soda and salt and give them a little whisk together. Then place the bowl to one side.
- Pour the melted butter, milk, egg, vanilla extract, sugar, oil and honey into a large jug or medium-sized mixing bowl.
- Mix everything together until it is well combined.
- Pour the wet ingredients into the dry ingredients, and mix. Be gentle so your muffins remain light and fluffy. Over mixing the batter will give you tough hard muffins.
- Fold in the chopped candied jalapeño’s.
- Scoop the batter into your muffin pan filling each hole about 2/3rds full. You should have enough batter to fill the 12 holes.
- Pop the pan into your hot oven. After 5 minutes reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. The initial burst of heat will give them the high domes and the lower heat will bake them through without burning.
- Check to see if they are baked through, insert a skewer and if it comes out clean then they are baked through. If not give them another minute and check again.
- Carefully remove the hot muffins from the pan to a wire rack to fully cool down then enjoy.
- Kept in an airtight tin these muffins will last for 5 days. These muffins will also freeze for 2 months.
- The spice levels in these muffins are pretty mellow, but you can add as much as you want if you like a little more fire in your food.