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Jalapeño Cheddar Cornbread Muffins

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Deliciously fluffy cornbread muffins featuring sharp cheddar and jalapeños, perfect for breakfast, snacks, or as a side dish.

Ingredients

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  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or a plant-based alternative)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup jalapeño peppers, chopped (seeds removed for less heat)
  • Optional: Fresh herbs or green onions (for added flavor)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners, or spray with non-stick cooking spray to ensure easy release.
  2. Whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl until well combined.
  3. Combine the buttermilk, vegetable oil, and eggs in another bowl. Whisk until smooth and homogenous.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
  5. Fold in the shredded cheese and chopped jalapeños (and fresh herbs if using) until evenly distributed throughout the batter.
  6. Fill each muffin cup about three-quarters full with batter, ensuring each has plenty of cheese and jalapeño.
  7. Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Cool the muffins in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy them warm or store for later.

Notes

Avoid overmixing to ensure fluffy muffins. Substitute buttermilk with almond or soy milk and vinegar for a plant-based version.

Nutrition

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

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