Name: Cornbread Muffins with Jalapeño and Cheddar Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 tablespoons sugar (optional); 1 cup buttermilk; 2 large eggs; ⅓ cup vegetable oil or melted butter; 1½ cups sharp cheddar cheese, shredded; 1–2 jalapeños, finely diced (seeds removed for less heat)

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Get ready to fall in love with the perfect blend of spicy, cheesy, and fluffy delight with this Cornbread Muffins with Jalapeño and Cheddar Recipe. These muffins are irresistibly moist and packed with sharp cheddar and fresh jalapeños, striking an amazing balance between comforting warmth and a lively kick. Whether you’re serving them with chili, BBQ, cozy soups, or festive holiday dinners, these cornbread muffins will quickly become your go-to side that everyone raves about.

Ingredients You’ll Need

The image shows ingredients arranged on a white marbled surface: two boxes of Jiffy corn muffin mix with blue and red lettering and pictures of yellow corn muffins, a white bowl filled with shredded orange cheese piled high, two white eggs placed next to each other, a small beige bowl containing thick white sour cream with a smooth texture, a small wooden bowl filled with white granulated sugar, two fresh green jalapeño peppers, and a white small bowl holding melted yellow butter. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in achieving that perfect texture and flavor — simple staples that combine for a muffin that’s bursting with character. These ingredients ensure a tender, moist crumb with just the right spicy and cheesy punch.

Yellow cornmeal: Provides the distinct cornbread texture and slightly gritty, rustic bite.
All-purpose flour: Balances cornmeal for a softer crumb and helps muffins hold together.
Baking powder: A key leavening agent that creates lightness and lift.
Baking soda: Works alongside baking powder to help the muffins rise and ensures a tender crumb.
Salt: Enhances all the other flavors and keeps the muffins well-rounded.
Sugar (optional): Adds a touch of sweetness that deepens the flavor without overpowering.
Buttermilk: Brings tanginess and moisture which help the muffins stay tender and elevate flavor.
Large eggs: Act as a binder and contribute to the muffins’ richness and structure.
Vegetable oil or melted butter: Adds moisture and richness for a soft and tender bite.
Sharp cheddar cheese, shredded: Adds melty, savory, sharp bursts of flavor throughout every bite.
Jalapeños, finely diced: Offer a fresh, spicy kick that livens up the classic cornbread taste.

How to Make Cornbread Muffins with Jalapeño and Cheddar Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (205°C) and either lining a 12-cup muffin tray with liners or greasing it well. This prep is important to ensure your muffins bake evenly and release easily from the pan.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar. Thoroughly combining these dry ingredients creates the base that will give your muffins the signature structure and flavor.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and vegetable oil (or melted butter) until the mixture is smooth and cohesive. These wet ingredients bring the batter to life, adding moisture and richness.

Step 4: Blend Wet and Dry

Pour the wet ingredients into the bowl with your dry ingredients and stir gently just until combined. Keeping the mixing minimal is key to avoiding tough muffins and ensuring a tender crumb.

Step 5: Stir in Cheese and Jalapeños

Fold in the shredded cheddar cheese and finely diced jalapeños with care, making sure they’re evenly distributed without overworking the batter. This step adds that irresistible cheesy flavor paired with a fresh, lively spice.

Step 6: Portion and Bake

Spoon the batter evenly into your prepared muffin tin. Bake for 15 to 18 minutes, or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean. The beautiful golden tops signal that these savory treats are ready to enjoy.

Step 7: Cool and Enjoy

Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack or serving warm. This short rest lets the texture set beautifully and the flavors settle in perfectly.

How to Serve Cornbread Muffins with Jalapeño and Cheddar Recipe

Cornbread Muffins with Jalapeño and Cheddar Recipe - Recipe Image

Garnishes

The wonderful thing about these muffins is their versatility when it comes to garnishing. Try a spread of honey butter or a dollop of sour cream to balance the spicy jalapeño notes, or sprinkle extra shredded cheddar on top before baking for an eye-catching cheesy crust that adds savory aroma.

Side Dishes

Cornbread Muffins with Jalapeño and Cheddar Recipe shine alongside hearty chili bowls, smoky barbecued meats, or warming soups like tomato or butternut squash. Their spicy-cheesy flavor complements robust main dishes and elevates casual meals into memorable feasts.

Creative Ways to Present

For a fun twist, serve these muffins sliced horizontally as mini sandwich buns filled with pulled pork or cream cheese and chives. They also stand out served warm alongside a spicy honey glaze for drizzling or presented with a colorful salsa for dipping at a festive gathering.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, you can store these cornbread muffins in an airtight container at room temperature for up to two days. For a longer shelf life, refrigerate them; they will maintain freshness and flavor for up to five days, perfect for busy weeknight meals.

Freezing

Cornbread Muffins with Jalapeño and Cheddar Recipe freeze beautifully. Wrap each muffin tightly in plastic wrap or foil, then store in a freezer-safe bag. They can be frozen for up to three months, making batch baking a fantastic option.

Reheating

For reheating, unwrap and pop the muffins in a 350°F (175°C) oven for 10-12 minutes until warmed through to regain that fresh-baked texture. Alternatively, microwave them briefly, though the oven method preserves the crispness better.

FAQs

Can I make this recipe milder if I don’t like spicy food?

Absolutely! Simply remove the jalapeño seeds or reduce the amount of jalapeños used. You can even substitute with a milder pepper like poblano for a gentler flavor without losing the delightful vegetable kick.

What can I use if I don’t have buttermilk on hand?

If buttermilk isn’t available, a simple substitute is to mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, and use that in the recipe for great tang and moisture.

Can I add other ingredients to these muffins?

Definitely! These cornbread muffins are very versatile. Consider adding cooked bacon bits, green onions, or corn kernels for added texture and bursts of flavor that complement the spicy and cheesy base.

How do I prevent the muffins from drying out?

Be sure not to overmix the batter and to bake only until golden and a toothpick comes out clean. Using oil or melted butter instead of all butter also helps keep these muffins moist and tender.

Are these muffins suitable for vegetarians?

Yes! The Cornbread Muffins with Jalapeño and Cheddar Recipe contains no meat products and is perfect for a vegetarian diet. Just double-check any added extras to ensure they are vegetarian-friendly.

Final Thoughts

Once you try this Cornbread Muffins with Jalapeño and Cheddar Recipe, you’ll wonder how you ever did without these flavorful little gems. They’re easy to whip up, delightful to eat, and endlessly versatile for so many mealtime occasions. Go ahead and bake a batch today — your taste buds will thank you!