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Cheddar Jalapeño Cornbread Muffins

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These Cheddar Jalapeño Cornbread Muffins combine a moist, tender cornbread base with spicy jalapeños and sharp cheddar cheese for a flavorful Southern-inspired treat perfect as a side or snack.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2 jalapeños, seeded and finely chopped

Instructions

  1. Preheat the 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, sugar, baking powder, and salt.
  3. In another bowl, whisk buttermilk, eggs, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the shredded cheddar cheese and chopped jalapeños, being careful not to overmix.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.

Notes

For extra flavor, brush the warm muffins with melted butter and sprinkle a little extra cheddar on top before baking. Serve warm with honey butter for a delightful contrast.

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