Description
These Spicy Cheddar Jalapeño Cornbread Muffins combine the classic southern flavor of cornbread with a spicy kick from fresh jalapeños and melted cheddar cheese. Perfectly moist and slightly sweet with bursts of corn kernels and fresh cilantro, these muffins make a delicious side for any meal or a tasty snack on their own.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- ½ cup melted butter
- 2 large eggs
Additional Ingredients
- 1 cup shredded cheddar cheese
- 2 jalapeños, finely chopped (seeds removed for less heat)
- ½ cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners to prepare for baking.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients. In a separate bowl, mix the milk, melted butter, and eggs thoroughly to create a smooth wet mixture.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender. Then fold in the shredded cheddar cheese, chopped jalapeños, corn kernels, and cilantro evenly into the batter.
- Fill the muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool the muffins. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- For milder muffins, remove all jalapeño seeds before chopping.
- Use fresh corn kernels for the best flavor, but canned or frozen corn also work well.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat muffins gently in the microwave or oven before serving for best texture.
- You can substitute sharp cheddar with pepper jack cheese to add even more heat.
