Jalapeño Cheddar Cornbread Muffins

Tired of dry, boring cornbread that just doesn’t excite? Jalapeño Cheddar Cornbread Muffins bring a spicy, cheesy twist that makes every bite irresistible. At dishfoody.com, every recipe is crafted to make life in the kitchen easier and more enjoyable, with dishes that deliver bold flavors and comforting textures.

Drawing from years of testing and sharing family favorite recipes, I’m thrilled to offer this muffin recipe that’s perfect for weeknights, weekend gatherings, or any time you crave a little heat and cheese in your bread.

This article covers why this recipe is a standout, optimal ingredient choices, easy instructions, pro tips, flavor variations, serving ideas, and answers to your questions.

Why This Jalapeño Cheddar Cornbread Muffins Recipe Works

• Uses affordable, easy-to-find ingredients for flavor and convenience.
• Jalapeño adds a subtle kick balanced by creamy cheddar cheese.
• Quick to prepare, perfect for busy weeknights or casual weekend feasts.

Choosing the Right Ingredients for Jalapeño Cheddar Cornbread Muffins

Best Peppers for This Recipe

Fresh jalapeños provide the ideal heat and crunch. Remove seeds for milder flavor or keep them for extra spice.

Buying Tips

Choose firm, bright green jalapeños. If using pre-minced or canned, check for freshness and avoid preservatives.

Cheese Selection

Sharp or medium cheddar works best for rich flavor and melty texture. Consider using freshly shredded cheese instead of pre-packaged for better melt.

Substitutions

Use poblano for less heat or serrano for more spice. Pepper jack cheese can replace cheddar for a fun twist.

Ingredients & Prep for Jalapeño Cheddar Cornbread Muffins

Prep Essentials

Finely chop jalapeños after removing stems (and seeds if preferred). Grate the cheddar cheese freshly. Mix dry ingredients – cornmeal, flour, baking powder, and salt – separately before combining.

Marinades/Rubs

No marinade needed for this recipe. Simply fold jalapeños and cheddar into the batter for vibrant flavor.

Pantry Staples

Yellow cornmeal, all-purpose flour, baking powder, sugar, salt, eggs, buttermilk or milk, vegetable oil or melted butter.

Step-by-Step Cooking Instructions for Jalapeño Cheddar Cornbread Muffins

Pre-Cooking Prep for Jalapeño Cheddar Cornbread Muffins

Preheat oven to 400°F (205°C). Line muffin tin with paper liners or grease well. Mix dry ingredients thoroughly in one bowl and wet ingredients in another.

Cooking Method for Jalapeño Cheddar Cornbread Muffins

Combine wet and dry ingredients until just combined; don’t overmix. Fold in jalapeños and cheddar with a spatula. Scoop batter into muffin tins evenly.

Bake for 18–22 minutes or until a toothpick comes out clean and tops are golden.

Doneness Check for Jalapeño Cheddar Cornbread Muffins

Check with toothpick inserted in center—it should come out clean or with moist crumbs but no batter.

Resting for Jalapeño Cheddar Cornbread Muffins

Let muffins cool for at least 5 minutes in the pan. This helps them set and makes removal easier.

Pro Tips for Perfect Jalapeño Cheddar Cornbread Muffins

Avoiding Dry or Dense Muffins

Don’t overmix batter and use fresh leavening agents for lift. Avoid substituting too much flour for cornmeal.

Tool Recommendations

Use measuring spoons/cups for accuracy, a rubber spatula for folding, and a good muffin tin.

Storage & Reheating

Store in airtight container at room temperature up to 2 days or freeze for up to 2 months. Reheat wrapped loosely in foil in a 350°F oven for 10 minutes.

Flavor Variations for Jalapeño Cheddar Cornbread Muffins

Spicy Twist

Add chipotle powder or cayenne pepper to the dry ingredients.

Keto/Paleo

Replace cornmeal with almond flour and use sugar substitutes.

Global Flavors

Mix in chopped cilantro, lime zest, or cumin for southwestern flair.

Serving Suggestions for Jalapeño Cheddar Cornbread Muffins

Pair with creamy mashed potatoes, chili, or grilled vegetables. Ideal alongside hearty soups or smoked meats.

FAQs for Jalapeño Cheddar Cornbread Muffins

Can I use frozen jalapeños?
Yes, thaw and drain excess moisture before mixing.

How do I fix dry muffins?
Add an extra tablespoon of oil or use buttermilk instead of milk for moisture.

Are these muffins safe for kids and pregnant women?
Yes, adjust jalapeño quantity to preferred spice level.

Conclusion

Fire up your oven and bake these Jalapeño Cheddar Cornbread Muffins for a spicy, cheesy upgrade everyone will love! Join thousands on dishfoody.com cooking joyful meals that bring smiles. For your next cooking adventure, don’t miss our Baklava Muffins.

Jalapeño Cheddar Cornbread Muffins

Print Recipe

Savory, cheesy, and lightly spicy these Jalapeño Cheddar Cornbread Muffins are the perfect side for chili nights or BBQ dinners. Moist on the inside, golden on top, and bursting with flavor.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 mins
• Yield: 12 muffins 1x
• Category: Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, finely chopped (seeds removed for less heat)
• 1/4 cup corn kernels (optional)
• 1 tbsp honey (optional for a touch of sweetness)

Instructions

• 1. Preheat oven to 400°F (200°C) and line a muffin tin with paper liners or grease well.
• 2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
• 3. In another bowl, mix buttermilk, eggs, and melted butter until smooth.
• 4. Pour wet ingredients into dry ingredients and stir just until combined.
• 5. Fold in cheddar cheese, chopped jalapeños, and corn (if using).
• 6. Spoon batter evenly into muffin cups, filling each about 3/4 full.
• 7. Bake 15–18 minutes until tops are golden and a toothpick comes out clean.
• 8. Cool for 5 minutes before serving warm with butter or honey.

Notes

• For extra spice, keep some jalapeño seeds or add a dash of cayenne.
• Use pepper jack cheese instead of cheddar for more kick.
• These muffins freeze beautifully reheat in the oven for 5 minutes before serving.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 2g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg

Keywords: Jalapeño Cheddar Cornbread Muffins, cornbread, cheesy muffins, spicy side dish