Cheddar Jalapeño Cornbread Muffins
These Cheddar Jalapeño Cornbread Muffins are a spicy and cheesy twist on classic cornbread, perfect as a flavorful side or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
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
- 2 jalapeños, seeded and finely chopped
- 1/4 cup corn kernels (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in the shredded cheddar, chopped jalapeños, and corn kernels if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Notes
For extra smoky flavor, try adding 1/2 teaspoon smoked paprika or serve warm with honey butter.
Find it online: https://justhealthybites.com/cheddar-jalapeno-cornbread-muffins/