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Jalapeño Cheddar Cornbread Muffins

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Delicious muffins combining sweet corn, sharp cheddar, and spicy jalapeños, perfect for any meal.

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)
  • Optional: Fresh herbs or green onions (for added flavor)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Grease a 12-cup muffin tin with oil or line with parchment paper.
  3. Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
  4. In another bowl, whisk together buttermilk, vegetable oil, and eggs.
  5. Fold in the cheddar cheese and chopped jalapeños.
  6. Pour the wet mixture into the dry ingredients and stir until just combined.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack.
  10. Serve warm with butter or on their own.

Notes

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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