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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 1 large egg - 1/4 cup honey - 1/4 cup unsalted butter, melted - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, deseeded and finely chopped (adjust to taste) - 1/2 cup corn kernels (fresh or frozen) The ingredients for Cheddar Jalapeño Cornbread Muffins bring a lot of flavor. The cornmeal and flour form the base. They give the muffins a nice, fluffy texture. Baking powder helps them rise, while salt and black pepper add a savory touch. Buttermilk gives moisture and a slight tang. You can use regular milk with a bit of vinegar if you prefer. Honey adds sweetness, balancing the heat from the jalapeños. The melted butter makes the muffins rich and moist. Sharp cheddar cheese brings a bold flavor. I recommend using freshly shredded cheese for the best taste. Jalapeños give the muffins a spicy kick. Make sure to deseed and chop them finely for even heat. You can adjust the amount based on your spice preference. Finally, corn kernels add sweetness and texture, making each bite delightful. With these ingredients, you create a muffin that is both hearty and flavorful. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). Grease a muffin tin or use liners. 2. In a large bowl, mix together the dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper 3. In another bowl, combine the wet ingredients: - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 1 large egg - 1/4 cup honey - 1/4 cup melted butter 1. Pour the wet mix into the dry mix. Stir gently until just combined. 2. Fold in the goodies: - 1 cup shredded sharp cheddar cheese - 1-2 finely chopped jalapeños (adjust to taste) - 1/2 cup corn kernels (fresh or frozen) 1. Fill each muffin cup about 3/4 full with the batter. 2. Bake for 18-20 minutes until golden brown. Check with a toothpick. 3. Let them cool in the pan for 5 minutes. Move to a wire rack to cool completely. For a tasty touch, serve warm with butter or extra cheddar on top! To make the best Cheddar Jalapeño Cornbread Muffins, focus on not over-mixing. Mix just until the dry and wet ingredients combine. Over-mixing makes muffins tough. For doneness, use a toothpick. Insert it into the center of a muffin; if it comes out clean, they are ready. The best way to enjoy these muffins is warm. Add a pat of butter on top for extra flavor. You can also sprinkle more cheddar cheese, which melts beautifully. For a kick, place a jalapeño slice on the side. If you don't have buttermilk, mix milk with one tablespoon of vinegar. This works just as well. For cheese, try pepper jack for more heat, or a milder cheese if you prefer less spice. You can also adjust the number of jalapeños based on your spice level. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will give your muffins a vibrant flavor and a better texture than dried or pickled ones. Don’t Overmix: To ensure light and fluffy muffins, mix the batter just until combined. Overmixing can lead to dense muffins. Adjust Sweetness: If you prefer a less sweet cornbread, reduce the honey by half. You can always add more sweet toppings if desired. Experiment with Cheese: Try different types of cheese like pepper jack or gouda for a unique twist on flavor. {{image_2}} You can make these muffins even spicier! Try adding different types of peppers. Consider using serrano or poblano peppers for a twist. You can also add spices like cayenne or smoked paprika. Just a pinch can boost flavor without overpowering the dish. Start small and taste as you go. This way, you find the right heat level for your taste buds. Cheddar cheese brings a great flavor, but other cheeses can work too. You might try pepper jack cheese for an extra kick. Feta cheese adds a nice tang, while gouda gives a smoky touch. Mixing cheeses can create a deeper flavor profile. Combine sharp cheddar with a milder cheese for balance. This adds complexity to every bite. Need a gluten-free option? Substitute the all-purpose flour with a gluten-free blend. Look for one that works well in baking. For those going vegan, you can replace buttermilk with plant-based milk mixed with vinegar. Use flaxseed meal instead of the egg for binding. These changes keep the muffins delicious and accessible to everyone. To keep your Cheddar Jalapeño Cornbread Muffins fresh, store them in an airtight container. This helps prevent them from drying out. You can place the muffins at room temperature for up to two days. If you want them to last longer, consider freezing them. To freeze cornbread muffins, wrap each muffin in plastic wrap. Then, place them in a freezer bag or airtight container. They can stay good for up to three months. When you're ready to enjoy, just take out the muffins and let them thaw at room temperature. Reheating your muffins can bring back their warm, fresh taste. The best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps the muffins soft and helps them regain their crisp tops. If you're in a hurry, you can also use the microwave. Heat each muffin for about 20-30 seconds. To keep them moist, cover the muffins with a damp paper towel. This prevents them from getting dry. Enjoy your muffins warm for the best flavor! You can pair these muffins with chili for a hearty meal. They also go well with soups, especially tomato or chicken soup. For a lighter option, try them with a fresh salad. Adding butter or honey on top enhances the flavor. Cornbread muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them. They can stay in the freezer for up to three months. Yes, you can use frozen corn kernels. Just make sure to thaw and drain them before adding. This helps avoid excess moisture in the muffins. Fresh corn gives a nice crunch, but frozen corn works well too. To adjust the spice level, change the number of jalapeños. If you want less heat, use just one or remove the seeds. For more spice, add extra jalapeños or use a spicier pepper like serrano. You can also add a pinch of cayenne for a kick. Yes, you can make these muffins ahead of time. Bake them and let them cool. Then store them in an airtight container. You can reheat them in the oven or microwave before serving. This makes meal prep easy and fun! These Cheddar Jalapeño Cornbread Muffins are easy to make and fun to enjoy. We covered the ingredients, preparation steps, and tips to get them just right. Remember, mix gently and check for doneness. You can also make delicious variations or store them for later. With these delicious muffins, you can impress anyone. So go ahead, try the recipe, and get creative with flavors. You won’t regret it!

Cheddar Jalapeño Cornbread Muffins

Deliciously spicy cornbread muffins with sharp cheddar and jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
  • 1 large egg
  • 0.25 cup honey
  • 0.25 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 to 2 jalapeños, deseeded and finely chopped (adjust to taste)
  • 0.5 cup corn kernels (fresh or frozen)

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with muffin liners.
  • In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk until well mixed.
  • In another bowl, mix the buttermilk, egg, honey, and melted butter together until thoroughly combined.
  • Pour the wet ingredients into the dry ingredients, and gently stir until just combined—don’t over-mix, as this can make the muffins tough.
  • Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels, distributing them evenly throughout the batter.
  • Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.
  • Bake for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with butter or extra cheddar on top.
Keyword cheddar, cornbread, jalapeño, muffins