Description
Savory cornbread muffins packed with sharp cheddar cheese and spicy jalapeños. These fluffy muffins are perfect alongside chili, soups, or barbecue, delivering a delightful blend of spicy and cheesy flavors in every bite.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter or vegetable oil
Add-ins
- 1 cup shredded cheddar cheese
- 1 jalapeño, finely diced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Stir until all the dry ingredients are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter (or vegetable oil) until well combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined; avoid overmixing to keep the muffins tender.
- Add Cheese and Jalapeño: Fold in the shredded cheddar cheese and the finely diced jalapeño, mixing evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly into the lined muffin tin cups, filling each about three-quarters full for optimal rise.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the pan before serving warm for the best flavor and texture.
Notes
- Remove jalapeño seeds for a milder heat level.
- Add fresh or frozen corn kernels to the batter for extra texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
