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Cheesy Jalapeño Cornbread Muffins

Fluffy, cheesy cornbread muffins with a spicy jalapeño kick—perfect for BBQs and chili nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 0.25 cup unsalted butter melted
  • 1.5 cups shredded cheddar cheese
  • 2-3 fresh jalapeños seeded, diced

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and prepare muffin tin.
  2. Mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Whisk buttermilk, eggs, and melted butter in a separate bowl.
  4. Combine wet and dry ingredients, then fold in cheese and jalapeños.
  5. 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.