Sourdough Discard Jalapeño-Cornbread Muffins

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Spicy, sweet, cheesy, and ridiculously moist—these sourdough discard jalapeño-cornbread muffins are the ultimate comfort food with a kick. Whether you’re looking for a delicious side for chili night or just a snack with a touch of heat, these muffins hit all the right notes. And the best part? You get to put that sourdough discard to good use.

The balance of smoky jalapeños, sweet corn, tangy sourdough, and rich cheddar cheese makes these muffins completely irresistible. But let’s not forget the honey butter drizzle—it takes them to a whole new level of indulgence.

I can’t wait for you to try these. Ready? Let’s bake!

Why You’ll Love These Sourdough Cornbread Muffins

  • Perfectly balanced flavors – Sweet, spicy, tangy, and savory all in one bite

  • Incredibly moist – Thanks to sourdough discard and buttermilk, these muffins are never dry

  • Cheesy & buttery goodness – Melted cheddar makes them ultra-rich

  • A great way to use sourdough discard – Reduce waste and create something delicious

  • Easy to make – No special skills required. Just mix, bake, and enjoy

What Do These Muffins Taste Like?

Imagine biting into a soft, buttery cornbread muffin with just the right amount of crunch on the edges. The smoky heat of jalapeños pairs beautifully with the natural sweetness of corn and honey. The sourdough discard adds a subtle tang, making the flavors even more complex. Every bite is cheesy, savory, and just a little spicy—seriously addictive.

Ingredients You’ll Need

For the Muffins

  • 1 cup sourdough discard (unfed, straight from the fridge works)

  • 1 cup cornmeal (yellow or white)

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon smoked paprika (optional, but adds a nice depth of flavor)

  • ½ cup buttermilk (or whole milk)

  • ½ cup unsalted butter, melted

  • 2 large eggs

  • 1 cup shredded cheddar cheese (or pepper jack for extra spice)

  • ½ cup corn kernels (fresh, frozen, or canned—drain well if using canned)

  • 1-2 jalapeños, thinly sliced (remove seeds for less heat)

For the Honey Butter Drizzle

  • ¼ cup unsalted butter, melted

  • 2 tablespoons honey

  • ½ teaspoon sea salt

Helpful Tools for This Recipe

  • Muffin tin (standard 12-cup size)

  • Mixing bowls (one for dry ingredients, one for wet)

  • Whisk & spatula

  • Measuring cups & spoons

  • Knife & cutting board (for slicing jalapeños)

Sourdough Discard Jalapeño-Cornbread Muffins

How to Make Sourdough Discard Jalapeño-Cornbread Muffins

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well with butter or cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika. This ensures everything is evenly distributed.

Step 3: Combine the Wet Ingredients

In another bowl, mix the sourdough discard, buttermilk, melted butter, and eggs until smooth.

Step 4: Bring It All Together

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. The batter should be thick but still spoonable.

Step 5: Add the Mix-Ins

Stir in the shredded cheddar cheese, corn kernels, and sliced jalapeños. Save a few jalapeño slices for topping.

Step 6: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Top with extra jalapeño slices for a pretty presentation.

Step 7: Bake to Perfection

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly crisp.

Step 8: Make the Honey Butter Drizzle

While the muffins are baking, whisk together the melted butter, honey, and sea salt in a small bowl.

Step 9: Drizzle & Enjoy

As soon as the muffins come out of the oven, brush or drizzle the warm honey butter over the tops. Let them cool for a few minutes before digging in.

What to Serve with These Muffins

These muffins are delicious on their own, but they pair beautifully with:

  • A big bowl of chili (the ultimate combo)

  • BBQ ribs or pulled pork

  • Eggs & bacon for a killer breakfast

  • Soup or stew for a cozy meal

Tips for the Best Cornbread Muffins

  • Don’t overmix the batter. Overmixing can make the muffins dense instead of fluffy

  • Use fresh jalapeños for better flavor. Pick ones that are firm and bright green

  • Make them extra cheesy. A little extra cheddar on top before baking makes them even better

  • Want more heat? Leave in the jalapeño seeds or add a pinch of cayenne pepper

  • Don’t skip the honey butter. It adds the perfect finishing touch

Storage Instructions

Storing

Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

Wrap muffins individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven before serving.

Frequently Asked Questions (FAQ)

Can I use another type of cheese?

Absolutely. Pepper jack, gouda, or Monterey Jack all work great.

Can I make these gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend.

What if I don’t have buttermilk?

Make your own. Just mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let it sit for 5 minutes.

Can I use pickled jalapeños instead of fresh?

Yes, but fresh jalapeños add a better texture and flavor.

Final Thoughts

These sourdough discard jalapeño-cornbread muffins are everything cornbread should be—moist, flavorful, and just the right amount of spicy. Whether you’re using up sourdough discard or just craving something cozy and cheesy, these muffins won’t disappoint.

If you try this recipe, let me know how it turned out! Leave a comment, share a photo on Pinterest, or tag me on Instagram. Happy baking!

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