Jalapeño Cheddar Cornbread Muffins
A delightful combination of sweet and cheesy cornbread muffins with a spicy kick from jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or a plant-based alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup jalapeño peppers, chopped (seeds removed for less heat)
- Optional: Fresh herbs or green onions (for added flavor)
Instructions
- Preheat your oven to 400°F (200°C) and grease your muffin tin or line it with cupcake liners.
- Combine the cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl.
- Whisk together the buttermilk, vegetable oil, and eggs in a separate bowl.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold the shredded cheddar cheese and chopped jalapeños into the batter.
- Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full.
- Bake for about 20 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
For a twist, swap cheddar for pepper jack for more spice. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Find it online: https://tashirecipez.com/cornbread-muffins-jalapeno-cheddar/