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jalapeno cornbread recipe
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5 from 1 vote

Mini Jalapeno Cornbread Muffins

These bite sized muffins are sweet with a little kick. Great with chili, soup, or for a quick snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 264kcal


  • 1 cup cornmeal
  • 1 cup whole wheat flour or gluten-free flour of choice
  • 2 Tablespoons sugar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • 1 cup vanilla soy milk
  • ¼ cup all-natural organic applesauce no sugar added
  • ¼ cup pure maple syrup or agave I used maple syrup
  • 3 jalapeños deveined and deseeded, diced small
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon vanilla extract optional


  • Preheat oven to 400 degrees.
  • I uses a mini muffin pan
  • You can  also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.
  • You do not need to use spray oil or any other oil for non-sticking.
  • In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir.
  • Add the soy milk, applesauce and maple syrup, chopped jalapeños and cayenne pepper and whisk to combine.
  • Pour batter into mini muffin tin using a ⅓ cup measuring cup to avoid overfilling
  • Place pan on middle rack in oven and bake 10-15 minutes.
  • Remove from oven and place on wire rack to cool.
  • Cool briefly before removing from pan.


Serve warm or at room temperature. I served with chili.


Calories: 264kcal | Carbohydrates: 54g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 277mg | Fiber: 5g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 2mg