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A baking pan of Candied Jalapeño Honey Muffins all baked and ready to eat | BakeThenEat.com
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4.42 from 12 votes

Candied Jalapeño Honey Muffins

A sweet and spicy muffin which can be enjoyed as a snack with a cup of tea or served with a savoury dish. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffins
Cuisine: American
Servings: 12 muffins
Calories: 190kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1muffin | Calories: 190kcal | Carbohydrates: 28.1g | Protein: 3.7g | Fat: 6.5g | Saturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 203mg | Potassium: 70mg | Fiber: 0.8g | Sugar: 9.4g | Calcium: 40mg | Iron: 1.1mg