Jalapeño Cheddar Cornbread Muffins
Delightfully fluffy and slightly sweet, these cornbread muffins are infused with spicy jalapeños and sharp cheddar cheese, perfect for gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- 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). Prepare a muffin tin by greasing it lightly or using muffin liners.
- Combine the cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl.
- Mix the buttermilk, vegetable oil, and eggs in a separate bowl until smooth.
- Fold in the shredded cheddar cheese and chopped jalapeños into the wet mixture.
- Combine the wet and dry mixtures gently until just combined.
- Fill the muffin tin with the batter, filling each cup about two-thirds full.
- Bake for 15-20 minutes until golden brown, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm with butter or alongside your favorite soup.
Notes
These muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg