Prep. Preheat oven to 425º F. Line muffin pan with paper liners, spray with baking spray or lightly grease with vegetable oil. Set aside.
Whisk together wet ingredients.Add the buttermilk, honey, butter and eggs to a 2-cup measuring cup or another mixing bowl. Whisk together until the egg is well combined.
Combine and Bake. Stir the wet ingredients into the dry ingredients. Spoon the cornbread muffin mixture evenly into the prepared muffin pan, until each liner is filled 3/4. Bake until the cornbread muffins have risen and the center springs to the touch, about 15 – 20.
Serve. Allow the muffins to cool in the pan for a few moments and then run a knife around the edge of the muffin to release them from the pan, if needed. Serve warm.
Notes
Adjust Sweetness: If you would like your cheddar jalapeño cornbread muffins less sweet, reduce or omit the honey. If you would like it sweeter, simply increase the honey to your preference. If vegan, you can substitute with maple syrup or sugar.
Vegan Cornbread Muffins: To make these muffins vegan-friendly, use maple syrup instead of honey, use your favorite plant-based milk and butter, as well as your favorite baking-friendly egg substitute.