Print

Cheddar Jalapeño Cornbread Muffins

Amateur kitchen, taken with iPhone 15 Pro. Close-up slight angle of freshly prepared Cheddar Jalapeño Cornbread Muffins on white plate. Mouthwatering --ar 4:3 --style raw --s 265
Print Recipe

These Cheddar Jalapeño Cornbread Muffins are a spicy, savory treat perfect for pairing with chili or as a flavorful snack, featuring sharp cheddar and fresh jalapeños baked to golden perfection.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1-2 fresh jalapeños, seeded and finely chopped
  • 1/4 cup corn kernels (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk buttermilk, eggs, and melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. Fold in shredded cheddar cheese, chopped jalapeños, and corn kernels if using.
  6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

For extra cheesiness, sprinkle some additional cheddar on top of each muffin before baking. These muffins pair wonderfully with chili or a fresh garden salad.

Find it online: https://cakesplustaste.com/cheddar-jalapeno-cornbread-muffins/