Description
These Cornbread Muffins with Jalapeño and Cheddar are moist, savory, and packed with flavor. The combination of sweet cornbread, sharp cheddar cheese, and spicy jalapeños makes them the perfect side dish for soups, chili, or barbecues.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp sugar
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
Add-ins
- 1 cup shredded cheddar cheese
- 1–2 jalapeños, seeded and finely diced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar to evenly distribute the leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, and melted unsalted butter until fully combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix which can make the muffins tough.
- Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and finely diced jalapeños evenly through the batter for a tasty, spicy kick.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling almost to the top for nicely shaped muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack or serving warm.
Notes
- Leave some jalapeño seeds in if you prefer extra heat.
- Sprinkle additional cheddar cheese on top before baking for a cheesy crust.
- Serve warm with butter or honey for added moisture and flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
