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.