Go Back
- 1 cup cornmeal - 1 cup all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup buttermilk (or milk + vinegar substitute) - ½ cup unsalted butter, melted and cooled - 2 large eggs - 1 cup sharp cheddar cheese, shredded - 2-3 jalapeños, finely chopped (adjustable heat) - ½ cup corn kernels (fresh or canned) - Optional garnish: Fresh cilantro, chopped Jalapeño Cheddar Cornbread Muffins need a mix of dry and wet goods. Start with dry items. You will need cornmeal, all-purpose flour, sugar, baking powder, and salt. These create a lovely base. The cornmeal gives texture. The flour keeps it light. Next, gather your wet ingredients. Buttermilk adds moisture and tang. If you lack buttermilk, mix regular milk with vinegar. Melted butter adds richness. Eggs bind it all together and help it rise. Now for the fun part: flavor add-ins. Sharp cheddar cheese gives a rich taste. Jalapeños add a spicy kick. You can adjust how many you use. If you want less heat, remove some seeds. Corn kernels add sweetness and crunch. For a fresh touch, add chopped cilantro as a garnish. This not only looks nice but adds a burst of flavor. These ingredients come together to create muffins that are fluffy and flavorful. {{ingredient_image_2}} - Preheat oven to 400°F (200°C). - Prepare muffin tin with liners or cooking spray. Start by setting your oven. This helps the muffins rise and bake evenly. While the oven heats, get your muffin tin ready. Use paper liners or a light spray of cooking oil. This keeps the muffins from sticking. - Combine cornmeal, flour, sugar, baking powder, salt in a bowl. - Whisk until no lumps remain. In a big bowl, mix the dry items. Add the cornmeal, flour, sugar, baking powder, and salt. I like to use a whisk here. It helps break up any lumps and blends everything well. - In a separate bowl, whisk buttermilk, melted butter, and eggs until smooth. Now, take a new bowl. Pour in the buttermilk, melted butter, and eggs. Whisk until the mix is smooth. Make sure the butter isn't too hot. This keeps the eggs from cooking too fast. - Pour wet mixture into dry ingredients. - Mix until just combined, leaving a few lumps. Next, pour the wet mix into the dry bowl. Use a spatula to stir gently. Stop mixing when the batter is just combined. A few lumps are fine; they help keep the muffins fluffy. - Fold in cheddar cheese, jalapeños, and corn kernels with care. Now it’s time for the fun part! Carefully fold in the shredded cheddar cheese, jalapeños, and corn. This adds flavor and texture. Be gentle to keep the muffins light and airy. - Fill muffin cups 2/3 full with batter. - Bake for 18-20 minutes and check for doneness. Use a ladle or spoon to fill each muffin cup about two-thirds full. This allows space for the muffins to rise. Bake them in the preheated oven for 18 to 20 minutes. Check with a toothpick; it should come out clean when they are done. To keep your muffins fluffy, mix just enough. Overmixing can make them dense. When you combine the wet and dry ingredients, stir gently. A few lumps are okay! This helps trap air, which keeps the muffins light. Want to change the spice? Start with just one jalapeño. Taste the batter before baking. If you want more heat, add another jalapeño. Remember, fresh jalapeños can vary in heat. Always adjust to what you like! Warm muffins are best. Serve them with softened butter for a tasty touch. You can also add toppings, like honey or a sprinkle of cheese. For a pop of color, add fresh cilantro on top. Enjoy them with soups or salads for a complete meal! Pro Tips Use Fresh Ingredients: Opt for fresh jalapeños and corn for the best flavor and texture in your muffins. Fresh ingredients enhance the overall taste and quality. Adjust Heat Level: Taste your jalapeños before adding them to the batter. Depending on their heat level, you may want to adjust the quantity to suit your preference. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are okay. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness. Reheat in the microwave for a few seconds before serving. {{image_4}} You can swap out cheddar cheese for other tasty options. Try using pepper jack for a spicy kick. Gouda offers a nice, creamy texture. Each cheese brings a unique flavor. Experiment to find what you like best. Adding more veggies can enhance your muffins. Consider diced bell peppers for sweetness. Chopped green onions add a fresh touch. You can also mix in spices like cumin or garlic powder for extra flavor. Get creative and make this recipe your own! If you need a gluten-free choice, use a gluten-free flour blend. Many blends work well in baking. Just make sure to follow the package instructions. You can still enjoy these fluffy muffins without gluten. To keep your muffins fresh, let them cool first. Place them in an airtight container. You can store them at room temperature for up to two days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To enjoy your muffins again, you can reheat them easily. If frozen, thaw them overnight in the fridge. For a quick reheat, use the microwave. Heat each muffin for about 15-20 seconds. If you prefer the oven, place them on a baking sheet at 350°F (175°C) for about 10 minutes. This keeps them warm and soft. These muffins stay fresh for about two days at room temperature. If stored in the fridge, they last up to a week. However, freezing is best for long-term storage, as they maintain flavor and texture for up to three months. Yes, you can use frozen corn kernels. They work well in this recipe. Just thaw and drain them before adding to the batter. This option saves time and still provides great flavor. Frozen corn is sweet and adds a nice texture to the muffins. You can prepare the batter a day in advance. Mix the dry and wet ingredients separately, then combine them just before baking. Store the wet mixture in the fridge. When ready to bake, fold in the cheese, jalapeños, and corn. You can also bake the muffins and store them in an airtight container. They stay fresh for about three days at room temperature. Cornbread muffins pair well with many dishes. They complement chili, soups, and BBQ perfectly. Serve them with a side of honey butter for a sweet touch. You can also enjoy them with salsa or guacamole for a fun twist. You now have a simple way to make tasty cornbread muffins. Using just the right ingredients and following the steps can lead to great results. Remember, you can customize flavors and textures to match your taste. Don’t forget to store any extras properly for later. With these tips and variations, you can create a muffin everyone loves. Enjoy baking and sharing these muffins with family and friends!

Jalapeño Cheddar Cornbread Muffins

Deliciously spicy and cheesy cornbread muffins, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon vinegar)
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2 to 3 jalapeños, finely chopped (adjust to taste for heat)
  • 0.5 cup corn kernels (fresh or well-drained canned)
  • Optional: Fresh cilantro, finely chopped, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until all dry ingredients are well blended and there are no lumps.
  • In a separate bowl, whisk together the buttermilk, melted butter (ensure it's not too hot), and eggs until the mixture is smooth and homogenous.
  • Pour the wet mixture into the dry ingredients. Using a spatula, mix gently until just combined; a few lumps are perfectly fine to maintain the muffins' texture.
  • Carefully fold in the shredded cheddar cheese, finely chopped jalapeños, and corn kernels, ensuring they are evenly distributed within the batter without overmixing.
  • Use a ladle or spoon to divide the batter into the prepared muffin cups, filling each one about two-thirds full to allow for rising.
  • Bake in your preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, let the muffins cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely.
  • Optional: Just before serving, top with freshly chopped cilantro for an extra pop of flavor and vibrant color.

Notes

Serve warm with softened butter and optional jalapeño slices on top.
Keyword cheddar, cornbread, jalapeno, muffins