Go Back
- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 1 large egg - 1/4 cup honey - 1/4 cup unsalted butter, melted - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, deseeded and finely chopped - 1/2 cup corn kernels If you don't have buttermilk, you can make your own. Just mix milk with vinegar. This will mimic the tang of buttermilk. If you need a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. You can replace sharp cheddar with another cheese like pepper jack for extra spice. For a sweeter muffin, add more honey or use sugar instead. You will need the following tools: - A mixing bowl to combine ingredients - A whisk for blending wet ingredients - A spatula for folding in cheese and jalapeños - A muffin tin for baking - Muffin liners or cooking spray for easy removal - An oven for baking the muffins - A toothpick to check if muffins are done These tools will help you create perfect muffins with ease. Happy baking! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key. While the oven heats, prepare your muffin tin. You can grease it with cooking spray or butter. If you want easy removal, use muffin liners. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Use a whisk to blend everything well. Make sure there are no clumps. This helps the muffins rise evenly. In another bowl, whisk together the buttermilk, egg, honey, and melted butter. Mix until it is smooth with no lumps. This mixture adds moisture and flavor to your muffins. Now, pour the wet mixture into the dry ingredients. Use a spatula to fold them together gently. Be careful not to over-mix. A few lumps are okay. Next, fold in the shredded sharp cheddar cheese, finely chopped jalapeños, and corn kernels. Make sure everything is evenly mixed. Scoop the batter into the muffin tin. Fill each cup about 3/4 full. This gives the muffins room to rise. Bake in your preheated oven for 18-20 minutes. They are ready when the tops are golden brown. A toothpick should come out clean when inserted in the center. After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warmth and flavor! To get soft and fluffy muffins, mix the dry and wet ingredients carefully. Over-mixing can make the muffins tough. A few lumps in the batter are okay. This helps keep the texture light. Use fresh corn for a sweet bite. If you prefer more heat, add more jalapeños. They bring a nice kick to each muffin. Bake them until golden brown. Check with a toothpick; it should come out clean. Once you cool the muffins, store them in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and put them in the freezer. They can last for up to three months. When you are ready to eat them, just thaw and warm them up. These muffins taste great on their own, but you can jazz them up! Serve them warm with butter that melts right in. For a fun twist, add a sprinkle of cheddar cheese on top. A slice of jalapeño also makes a lovely garnish. Pair them with soup or chili for a hearty meal. They also work well as a side for BBQs or picnics. Enjoy the burst of flavor! Pro Tips Use Fresh Corn: For the best flavor, use fresh corn kernels when they are in season. If using frozen, make sure they are thawed and drained well to avoid excess moisture. Adjust the Heat: If you prefer a milder muffin, be sure to deseed the jalapeños thoroughly. For more heat, leave some seeds in or add a pinch of cayenne pepper to the batter. Let Them Cool: Allow the muffins to cool slightly before serving. This helps them set and enhances their flavor as they continue to bake in residual heat. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Reheat in the oven for the best texture. {{image_4}} You can switch up the cheese in these muffins. Instead of sharp cheddar, try pepper jack for an extra kick. Mozzarella will give a melt-in-your-mouth texture. Crumbled feta adds a tangy twist. Each cheese brings a new flavor to your cornbread muffins. You can make these muffins sweet by adding sugar or maple syrup. This will create a lovely contrast to the spicy jalapeños. For a savory version, skip the sweetener and add herbs like chives or thyme. Experiment to find the taste you love best! Feel free to add more ingredients! Fresh herbs can brighten up the flavor. Diced bell peppers or cooked bacon bits can add more depth. You can also mix in cooked sausage for a heartier muffin. Just remember to keep the balance of flavors in mind! To keep your Cheddar Jalapeño Cornbread Muffins fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep the container at room temperature for up to three days. If you want them to last longer, refrigerate them. Just remember to eat them within a week for the best taste. Reheating is easy! Simply preheat your oven to 350°F (175°C). Wrap each muffin in foil to keep them moist. Heat for about 10-15 minutes. If you're in a hurry, use a microwave. Heat each muffin for 15-20 seconds. Just be careful not to overheat them, or they may dry out. Freezing muffins is a great option for longer storage. Let them cool completely before freezing. Wrap each muffin in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. For a quick option, microwave them for about 30 seconds. Enjoy your muffins warm! Yes, you can make these muffins ahead of time. They stay fresh for a few days in an airtight container. You can also freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. When you're ready to enjoy them, let them thaw at room temperature. These muffins pair well with many dishes. Try serving them with chili, soups, or grilled meats. They also taste great with a side of butter or honey. You can even serve them at breakfast with eggs or bacon. The spice level depends on the jalapeños you use. If you like it mild, use one jalapeño and remove the seeds. For a spicier kick, add two jalapeños with seeds. You can always adjust the amount to suit your taste. Yes, you can use regular milk. To mimic buttermilk, add one tablespoon of vinegar to a cup of milk. Stir and let it sit for about five minutes. This will give you a similar tangy flavor. To reheat, place the muffins on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes. You can also microwave them for about 15-20 seconds. Just be careful not to overheat, or they may become dry. You now know how to make Cheddar Jalapeño Cornbread Muffins. We covered each step, from preparing the oven to perfecting the texture. You have tips for storing leftovers and enjoy various mix-ins. Remember, these muffins can be sweet or savory based on your choice. Use this guide to impress your friends with your baking skills. Now, gather your ingredients and start baking! Enjoy the process and the delicious results!

Cheddar Jalapeño Cornbread Muffins

Deliciously moist cornbread muffins with a spicy kick from jalapeños and rich flavor from sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 0.25 cup honey
  • 0.25 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 to 2 jalapeños, deseeded and finely chopped
  • 0.5 cup corn kernels

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare a muffin tin by lightly greasing it with cooking spray or butter, or line it with muffin liners for easier removal.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk these dry ingredients together until everything is evenly blended.
  • In a separate bowl, whisk together the buttermilk, egg, honey, and melted butter until well incorporated. Ensure there are no lumps for a smooth mixture.
  • Gradually pour the wet ingredient mixture into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to over-mix; a few lumps are perfectly fine as this will help maintain the muffin’s texture.
  • Carefully fold in the shredded sharp cheddar cheese, finely chopped jalapeños, and corn kernels. Make sure these ingredients are evenly distributed throughout the batter for a deliciously flavorful bite.
  • Using a scoop or spoon, fill each muffin cup in the prepared tin about 3/4 of the way full with the batter. This allows room for the muffins to rise while baking.
  • Bake in the preheated oven for about 18-20 minutes. The muffins are done when their tops are a beautiful golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the muffins to rest in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.

Notes

Serve warm with butter for a delightful treat. Garnish with extra cheese and jalapeño for presentation.
Keyword baking, cheddar, cornbread, jalapeño, muffins