Brown Butter & Sour Cream Cornbread Muffins w/ Jalapeno
4 tbsp unsalted butter
1 ½ cup stone ground cornmeal
½ cup all purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
¼ tsp baking soda
2 large eggs, lightly beaten
1 cup sour cream
1 medium jalapeno, chopped
1 small jalapeno, sliced into rounds to garnish
In a small pan, melt the butter over medium heat. Keep swirling the butter often until lightly browned and nutty in about 4 minutes. Remove from heat and set aside in a medium bowl to cool.
Preheat oven to 400F.
In large bowl, mix the cornmeal, flour, sugar, baking powder, salt and baking soda until combined. Stir in the chopped jalapeno.
In separate bowl, whisk the eggs and sour cream with the cooled brown butter until well combined.
Pour the mixture into the dry ingredients and stir just to combine, taking care not to over mix.
Scoop and add about 3 tablespoons each of the batter into lined muffin cups.
Bake muffins until golden brown in about 20 minutes or until a toothpick inserted in the center of any muffin comes out almost clean.
Remove from oven and let cool for 5 minutes. Turn onto a wire rack to cool further. Serve.