Spicy, cheesy, and irresistibly fluffy, these Cheddar Jalapeño Cornbread Muffins are a savory treat that’s both satisfying and simple to make.
Packed with protein from eggs and cheese, fiber from cornmeal, and healthy fats from butter and oil, they’re a wholesome choice for breakfast, snack, or side.
Quick to prepare and naturally flavorful, they’re perfect for everyday cooking.
Jalapeño Cheddar Cornbread Muffins
Equipment
- 1 Medium mixing bowl
- 1 separate bowl or measuring jug
- Muffin tin (9-cup)
- Whisk or fork
- Measuring Cups and Spoons
- Oven
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅔ cup cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅓ cup sugar
- ½ cup grated cheddar cheese divided
- ¼ cup melted butter cooled
- 1 cup milk or buttermilk
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 green jalapeño thinly sliced
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Proper preheating ensures even baking, helping your muffins rise beautifully without becoming dense. While the oven warms, prepare your muffin tin by lightly greasing each cup with butter or non-stick spray, or line them with paper muffin liners for easy removal and cleanup.
- Prepare the Dry Mixture: In a medium-sized mixing bowl, combine the dry ingredients carefully. Measure 1 ⅔ cups of all-purpose flour and ⅔ cup of cornmeal, then add 1 tablespoon of baking powder, ¼ teaspoon of salt, and ⅓ cup of sugar. Whisk them together until fully blended, ensuring there are no clumps. Stir in ¼ cup of grated cheddar cheese to distribute the cheesy flavor evenly throughout the batter.
- Mix the Wet Ingredients: In a separate bowl or large measuring jug, combine the wet ingredients. Pour in ¼ cup of melted butter, ensuring it has cooled slightly so it doesn’t cook the eggs. Add 1 cup of milk or buttermilk for a tender, slightly tangy crumb. Include 2 tablespoons of vegetable oil to keep the muffins moist and tender. Lightly beat 2 large eggs and whisk them into the liquid mixture until fully incorporated, creating a smooth, uniform liquid.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a fork or a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the muffins dense. The batter should appear slightly sticky and airy, with a few small lumps remaining.
- Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without spilling over. Using a spoon or an ice cream scoop can help achieve uniform portions, ensuring each muffin bakes evenly.
- Add Cheese and Jalapeño Toppings: Sprinkle the remaining ¼ cup of grated cheddar cheese over the top of each muffin, allowing it to melt and form a slightly golden, cheesy crust. Add a couple of thinly sliced jalapeño pieces on top for a gentle kick of heat. If you prefer milder muffins, remove the seeds from the jalapeños before placing them on top.
- Bake the Muffins: Place the muffin tin in the center of the preheated oven. Bake for 18–20 minutes, keeping a close eye in the last few minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. The tops should be lightly golden brown and firm to the touch.
- Cool in the Tin: Once baked, allow the muffins to rest in the tin for 3–5 minutes. This short cooling period helps them firm up slightly, making them easier to remove without breaking.
- Transfer to Wire Rack: Gently remove the muffins from the tin and transfer them to a wire cooling rack. This prevents the bottoms from becoming soggy and allows the muffins to cool evenly. Let them cool completely for the best texture and flavor.
- Serve and Enjoy: Your Cheddar Jalapeño Cornbread Muffins are now ready to enjoy. Serve warm as a side to chili, soups, or salads, or enjoy them as a savory snack on their own. They also store beautifully for a few days at room temperature in an airtight container or can be frozen for longer storage.
Notes
- Cheese Choice: For a more pronounced flavor, use sharp or aged cheddar. Mild cheddar works too but will create a subtler taste.
- Milk Options: Both milk and buttermilk work well. Buttermilk adds a gentle tang and helps the muffins rise lighter.
- Jalapeño Heat: Adjust the spice to your preference. Removing seeds reduces heat, while leaving them intensifies the kick.
- Mixing: Avoid overmixing the batter. Stir until ingredients are just combined to maintain a tender, fluffy texture.
- Portioning: Using a small ice cream scoop ensures evenly sized muffins that bake uniformly.
Chef’s Secrets: Expert Baking Techniques Revealed
One key to perfectly tender muffins is careful temperature control.
Make sure melted butter has cooled slightly before adding it to the eggs to prevent curdling.
Folding the wet and dry ingredients gently, rather than vigorously, preserves air pockets in the batter, creating a soft, airy crumb.
Additionally, sprinkling cheese on top halfway through baking instead of all at once can create a gooey, melty topping while still keeping the muffins light inside.
Finally, selecting fresh jalapeños ensures bright, crisp flavor without overpowering the other ingredients.
Serving Suggestions: Pairing And Presentation Ideas
These muffins are incredibly versatile.
Serve them warm with chili, creamy soups, or a fresh garden salad for a comforting meal.
They also make a great accompaniment to barbecued meats or roasted vegetables.
For breakfast, try slicing them in half and spreading with avocado or a smear of cream cheese for a satisfying, protein-rich start to your day.
They can even be served as a snack with a cup of tea or coffee for an afternoon pick-me-up.
Storage Tips: Keep Muffins Fresh Longer
To maintain freshness, store cooled muffins in an airtight container at room temperature for up to four days.
If you want to store them longer, freeze the muffins individually wrapped in plastic wrap and then place them in a freezer-safe bag.
Thaw at room temperature or warm in the oven at 325°F (160°C) for 5–7 minutes to restore their soft, fresh-from-the-oven texture.
Avoid refrigeration, as it can dry out the muffins.
Frequently Asked Questions
1. Can I make these muffins ahead of time?
Yes! You can prepare the batter the night before and refrigerate it. Bake the muffins fresh in the morning for a warm, just-baked treat.
2. Can I use a different type of cheese?
Absolutely. Gouda, Monterey Jack, or even pepper jack can be used. Each brings its own unique flavor and creaminess to the muffins.
3. How can I reduce the spiciness?
Remove the seeds and membranes from the jalapeño slices before adding them to the batter or as toppings. This reduces the heat significantly while keeping the flavor.
4. Are these muffins gluten-free?
Not as written, since they use all-purpose flour. You can substitute a 1:1 gluten-free flour blend for a gluten-free version, though the texture may be slightly different.
5. Can I double the recipe?
Yes, double the ingredients and use two muffin tins or bake in batches. The baking time remains the same, but always check with a toothpick to ensure doneness.
