Cheddar Jalapeño Cornbread Muffins
These Cheddar Jalapeño Cornbread Muffins combine a moist, fluffy texture with the bold flavors of sharp cheddar and spicy jalapeños, perfect for a savory snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 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, seeded and finely diced
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and honey (if using) until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the shredded cheddar cheese and diced jalapeños evenly throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
For extra flavor, serve warm with honey butter or alongside chili for a delicious meal pairing.
Find it online: https://cakesbybelinda.com/cheddar-jalapeno-cornbread-muffins/