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Jalapeño Cheddar Cornbread Muffins

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/jalapeno-cheddar-cornbread-muffins-recipe/