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Irresistible Jalapeño Cheddar Cornbread Muffins

jalapeño cheddar cornbread muffins - featured image

These jalapeño cheddar cornbread muffins offer a perfect balance of spicy kick and cheesy comfort, making them an addictive snack or a great pairing with chili.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole milk preferred)
  • 1/4 cup (60g) unsalted butter, melted
  • 2 medium fresh jalapeños, seeded and finely chopped
  • 1 cup (110g) sharp cheddar cheese, freshly shredded
  • Optional: 1 tbsp honey or maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined.
  3. In another bowl, beat eggs until slightly frothy. Add milk and melted unsalted butter, stirring to combine. Stir in honey or maple syrup if using.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula to combine; batter should be slightly lumpy.
  5. Fold in the finely chopped jalapeños and freshly shredded sharp cheddar cheese evenly throughout the batter.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 18-22 minutes, starting to check at 18 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Remove muffins from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Remove jalapeño seeds to reduce heat. Freshly shred cheddar for better melt and texture. Do not overmix batter to avoid tough muffins. If batter is too thick, add a splash of milk; if too thin, add a bit more flour. Grease or line muffin tin to prevent sticking.

Nutrition

Keywords: jalapeño, cheddar, cornbread, muffins, spicy snack, game day, potluck, easy recipe