Cheesy Jalapeño Cornbread Muffins
Spicy, cheesy, and irresistibly fluffy, these Cheesy Jalapeño Cornbread Muffins bring a kick to classic cornbread. Perfect for BBQs, chili nights, or holiday spreads, they’re easy to make and full of bold flavor.
🌟 Why You’ll Love This Recipe
- Spicy + Savory: Jalapeños add heat while cheddar balances with creamy richness.
- Portable + Shareable: Perfect for potlucks or picnics.
- Versatile: Adjust spice level by using fewer jalapeños or adding pepper jack cheese.
✨ Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 ½ cups shredded cheddar cheese
- 2–3 fresh jalapeños (seeded, diced)
🧑🍳 Instructions
- Prep Oven: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Mix Dry Ingredients: In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine: Pour wet ingredients into dry and stir gently until just combined. Fold in cheddar cheese and diced jalapeños.
- Fill Tins: Spoon batter evenly into muffin cups, filling ¾ full.
- Bake: Bake 18–20 minutes until golden and a toothpick comes out clean. Cool slightly before serving.
💡 Tips & Variations
- Less Heat: Remove all jalapeño seeds or use pickled jalapeños for a milder kick.
- Extra Cheesy: Sprinkle additional cheddar on top before baking.
- Add Corn Kernels: Mix in ½ cup fresh or frozen corn for extra texture.
Cheesy Jalapeño Cornbread Muffins
Fluffy, cheesy cornbread muffins with a spicy jalapeño kick—perfect for BBQs and chili nights.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and prepare muffin tin.
- Mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, eggs, and melted butter in a separate bowl.
- Combine wet and dry ingredients, then fold in cheese and jalapeños.
- Fill muffin cups ¾ full and bake for 18–20 minutes until golden.
Notes
Great served warm with butter or honey. Store leftovers in an airtight container for up to 3 days.
🥘 Serving Ideas
Serve warm with chili, BBQ ribs, or a hearty soup for a satisfying meal.
