Jalapeño Cheddar Cornbread Muffins
These Cheddar Jalapeño Cornbread Muffins are tender, cheesy, and lightly spicy, making them an ideal snack, breakfast, or side dish. Quick to prepare and loaded with protein and fiber, they’re a wholesome, crowd-pleasing treat perfect for everyday cooking or meal prep.
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.
