Description
Cornbread Muffins with Jalapeño and Cheddar are moist, slightly sweet muffins bursting with sharp cheddar cheese and a mild to moderate spicy kick from fresh jalapeños. These delicious muffins pair perfectly with chili, soups, and barbecue dishes, making them a versatile and flavorful side option for any meal.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, seeded and finely diced
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted butter until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Fold in Cheese and Jalapeños: Carefully fold in the shredded sharp cheddar cheese and finely diced jalapeños, distributing them evenly throughout the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the pan before removing. Serve warm or at room temperature as a delicious accompaniment to your meal.
Notes
- Remove jalapeño seeds to reduce the heat, or keep them in for extra spiciness according to your preference.
- Use freshly shredded sharp cheddar cheese for the best flavor and texture.
- These muffins can be frozen for up to 2 months; thaw and warm before serving for best results.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
