Go Back
Cornbread muffins are a delightful staple in many kitchens, celebrated for their versatility and comforting nature. These charming little treats are not just a side dish but can easily steal the spotlight at any meal. The unique combination of flavors found in spicy cheesy jalapeño cheddar cornbread muffins takes this classic recipe to new heights, merging the sweetness of cornbread with a zesty kick from jalapeños and the rich, creamy tang of sharp cheddar cheese.

Jalapeño Cheddar Cornbread Muffins

Discover the ultimate Spicy Cheesy Delight with Jalapeño Cheddar Cornbread Muffins! These fluffy, flavorful muffins blend sweet cornbread with a zesty kick from jalapeños and rich sharp cheddar cheese. Whether served alongside chili, hearty soups, or as a delicious snack, they promise a comforting yet exciting treat for everyone. Perfect for family dinners or gatherings, these muffins are sure to steal the show. Get ready to elevate your cornbread game!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/3 cup unsalted butter, melted

2 large eggs

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, finely chopped (seeds removed for less heat)

1/4 cup honey or sugar (optional, for a hint of sweetness)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until well combined.

      Mix Wet Ingredients: In a separate bowl, beat together the buttermilk, melted butter, and eggs until smooth. If opting for honey or sugar, mix it in at this stage.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients, gently folding until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Add Cheese and Jalapeños: Fold in the shredded cheddar and chopped jalapeños until evenly distributed throughout the batter.

            Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm, optionally with butter or honey for drizzling.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins