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Cheddar Jalapeño Cornbread Muffins

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These Cheddar Jalapeño Cornbread Muffins combine a moist, buttery corn muffin base with spicy jalapeños and sharp cheddar cheese for a savory treat perfect as a snack or side.

Ingredients

Scale
  • 1 cup yellow 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 shredded sharp cheddar cheese
  • 2 jalapeños, finely chopped (seeds removed for less heat)
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs with buttermilk and melted butter until combined.
  4. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
  5. Fold in shredded cheddar, chopped jalapeños, and green onions if using.
  6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean and muffins are golden brown.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.

Notes

For extra creaminess, add a small cube of cheddar cheese in the center of each muffin before baking. Serve warm with honey butter for a delightful contrast.

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