Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins 1/2 cup unsalted butter melted 1/2 cup sugar 1 egg 1 cup buttermilk 3/4 cup pickled jalapenos , divided 1 cup plus 2 tablespoons yellow cornmeal 1 1/4 cups flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Cooking Spray Preheat the oven to 350 degrees and lightly coat a muffin tin (or mini muffin tin) with cooking spray. Cream together melted unsalted butter and sugar. Add egg, buttermilk, minced jalapenos and mix well. Sift together flour through salt to remove any lumps. Mix until fully combined, batter will be a little lumpy. Do not over mix! Spoon batter into muffin tins, filling 3/4 of each tin. Place a whole jalapeno slice on the top of the batter in each muffin tin. Bake for 10-12 minutes for mini muffins or 15-17 minutes for large muffins, or until the tops spring back when gently touched and are a puffy, golden yellow.