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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup shredded sharp cheddar cheese - 1/2 cup jalapeños, finely chopped (fresh or pickled) - 1/4 cup sugar - 1 cup buttermilk - 1/4 cup vegetable oil - 2 large eggs Each ingredient plays a key role in the flavor and texture. The cornmeal gives a nice crunch. The all-purpose flour adds structure. Baking powder helps the muffins rise. Salt enhances the other flavors. The sharp cheddar cheese brings a bold taste. Jalapeños add heat and a bit of bite. Sugar balances the savory flavors. Buttermilk keeps the muffins soft and moist. Vegetable oil adds richness. Eggs bind everything together, making it fluffy. When you gather your ingredients, choose fresh jalapeños for a vibrant taste. If you want less heat, pickled jalapeños work great too. This mix creates a delightful blend of flavors that everyone will love. Make sure to measure each ingredient carefully. This helps ensure the best results. Cooking is about precision as much as it is about creativity. Each bite of these muffins will burst with flavor, making your cooking experience rewarding. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Prepare the muffin tin by lining it with paper liners or greasing it lightly. - In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mix these dry ingredients well. - Stir in 1/4 cup sugar, 1/2 cup shredded sharp cheddar cheese, and 1/2 cup finely chopped jalapeños. Make sure everything is evenly mixed. - In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup vegetable oil, and 2 large eggs. Mix until smooth. - Pour the wet ingredients into the dry mixture. Gently fold them together until just combined. It’s okay if the batter has a few lumps. - Divide the batter evenly among the muffin cups, filling each about 2/3 full. - Bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. - Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This method gives you soft, flavorful Cheddar Jalapeño Cornbread Muffins. Enjoy these delightful bites fresh from the oven! Mixing is key to a great texture. Overmixing gives you dense muffins. You want a light and fluffy muffin. The ideal consistency is a bit lumpy. A few lumps are okay; they will bake out. You can change the cheese for fun twists. Try pepper jack for more spice. For less heat, use mild cheddar. Adjusting the jalapeño spice level is easy. Use fewer jalapeños for a milder taste. If you want more heat, add extra jalapeños or use fresh ones. These muffins shine with honey butter. A spicy dip pairs well too. For a fun touch, garnish with a jalapeño slice. Serve them warm for the best taste. They look great on a platter, too! Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide a vibrant flavor and a nice kick. If you prefer less heat, remove the seeds before chopping. Cheese Options: While sharp cheddar is recommended for its bold flavor, feel free to mix in other cheeses like pepper jack or Monterey Jack for a different twist. Don’t Overmix: Overmixing the batter can result in dense muffins. Mix until just combined for a light and fluffy texture. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_2}} You can swap out the all-purpose flour for whole wheat flour. This gives your muffins a nutty taste and adds fiber. If you need gluten-free options, try almond flour or a gluten-free blend. Both work well in this recipe. Adding extra vegetables can enhance your muffins. Chopped bell peppers add sweetness and color. Corn kernels give a nice crunch and sweetness. You can even mix in shredded zucchini for extra moisture. Herbs and spices can boost flavor in your muffins. Try adding a teaspoon of cumin for warmth or a pinch of smoked paprika for a smoky kick. Fresh herbs like cilantro or chives can add a bright note. For a sweet twist, mix in honey or maple syrup. This balances the spice from the jalapeños. You can also add more jalapeños for more heat or use milder peppers for a gentler flavor. If you want mini muffins, bake them for about 10-12 minutes. They cook faster, so check for doneness with a toothpick. Mini muffins are perfect for snacks or parties. Regular muffins work great for breakfast or brunch. Each muffin is a satisfying size, and they look lovely on a serving tray. You can serve them warm, with honey butter or a spicy dip for extra flavor. To keep your Cheddar Jalapeño Cornbread Muffins fresh, store them in an airtight container. This helps maintain their moisture and flavor. You can keep them at room temperature for up to three days. If you want to keep them longer, the fridge is a good option. They can last about a week in the fridge. However, the fridge may dry them out a bit. Freezing is a great way to save muffins for later. To freeze, let the muffins cool completely first. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. They can stay fresh in the freezer for about three months. When you want to enjoy a muffin, simply take one out of the freezer. Let it thaw at room temperature for about 30 minutes. You can also heat it in the microwave for about 20 seconds. This makes the muffin warm and soft again, just like fresh! You can make a quick substitute for buttermilk. Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about five minutes. This method works well in recipes. If you have yogurt, you can thin it with some water to use instead. The heat level of the muffins depends on the jalapeños you use. Fresh jalapeños bring a nice kick. If you prefer less heat, choose pickled jalapeños. You can also remove the seeds to lower the spice. These muffins offer a warm, flavorful experience without being overwhelming. Yes, you can make these muffins ahead of time! They stay fresh for a couple of days. Store them in an airtight container at room temperature. If you want to keep them longer, freeze them. Just reheat them in the oven for a few minutes before serving. To check if the muffins are done, insert a toothpick in the center. If it comes out clean or with a few crumbs, they are ready. The tops should also look golden. You can trust your eyes and the toothpick test to avoid underbaking. Absolutely! You can use different cheeses for unique flavors. Monterey Jack or pepper jack adds creaminess and spice. Feta or goat cheese gives a tangy twist. Choose a cheese that you enjoy, and it will work well in these muffins. You now have a clear guide on making delicious jalapeño cheddar muffins. With simple ingredients and steps, baking can be fun. Remember to avoid overmixing for the best texture. Feel free to experiment with flavors and ingredient swaps to match your taste. Store them right, and they’ll stay fresh longer. These muffins are perfect for snacks or gatherings. Enjoy your baking and share your tasty creations with others!

Cheddar Jalapeño Cornbread Muffins

Deliciously spicy and cheesy cornbread muffins perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup jalapeños, finely chopped (fresh or pickled)
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended.
  • Stir in the sugar, shredded cheddar cheese, and chopped jalapeños until evenly distributed throughout the dry mixture.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until fully combined.
  • Pour the wet ingredients into the dry ingredients and gently fold everything together until just moist. Be careful not to overmix; a few lumps are okay.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm, alongside a small dish of honey butter or a spicy dip. You can garnish with a slice of jalapeño on top for an extra touch!
Keyword cheddar, cornbread, jalapeño, muffins