Description
These Cornbread Muffins with Jalapeño and Cheddar are moist, fluffy, and perfectly savory with just the right kick of heat. Loaded with sharp cheddar cheese and fresh jalapeños, they’re ideal as a side for chili, BBQ, soups, or holiday meals.
Ingredients
Dry 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)
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
Add-ins
- 1½ cups sharp cheddar cheese, shredded
- 1–2 jalapeños, finely diced (seeds removed for less heat)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and vegetable oil (or melted butter) until the mixture is smooth and homogenous.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the ingredients are combined; avoid overmixing to ensure fluffy muffins.
- Add Cheese and Jalapeños: Fold in the shredded sharp cheddar cheese and finely diced jalapeños evenly throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for best rise.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and allow the muffins to cool slightly before serving to enhance flavor and prevent burning.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation from the capsaicin.
- For extra cheesy flavor, sprinkle additional shredded cheddar on top of the muffins before baking.
- If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- Store finished muffins at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern
