These Cheddar Jalapeño Cornbread Muffins are tender, moist, and dotted with fresh jalapeños and cheddar cheese. This recipe is so delicious!
It seems that I bake more sweet than savory things. It just goes to show that I have a love for sweets. But hubs gets so tired of having sweets around the house and often asks me to bake something savory.
I’m not really that great when it comes to being creative with savory recipes. It’s hard for me and I don’t understand it.
But I tried…
And came up with something so simple and easy; Cheddar Jalapeño Cornbread Muffins!
Very creative, huh?
I loved this cheddar jalapeno buttermilk bread and southern cornbread, so I decided to turn those flavors into a muffin. It may not be very creative but they're darn delicious.
The muffins are made like your ordinary muffin. Mix the wet ingredients separate from the dry ingredients and then mix it all together. Don’t over mix once you combine them. Just fold the batter together until the dry ingredients become moist.
The dry ingredients are no more than cornmeal, flour, sugar, leavening, and salt. Super duper simple.
For the wet ingredients, you need buttermilk, butter, eggs, and oil. All of these ingredients will make the muffins extremely moist. You won’t need a huge glass of milk in order to swallow a bite from these guys.
I can’t stand dry cornbread!
The final touch for these moist and tender muffins is, of course, the addition of freshly chopped jalapeños and shredded cheddar cheese. Gently fold these in after the dry ingredients are moistened.
Fill your muffin pan with the batter and bake for 5 minutes 425ºF. Then turn the heat down to 350ºF and bake for an additional 15 minutes. Watch the muffins closely and remove them as soon as they are done. Over baking will dry them out.
Take them out of the pan immediately once they are done. The bottoms will become soggy from condensation, otherwise. Let them cool for just a few minutes before serving.
Enjoy these cheddar jalapeño cornbread muffins alone or on the side of your favorite dish. Chili maybe?
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Cheddar Jalapeño Cornbread Muffins
These Cheddar Jalapeño Cornbread Muffins are tender, moist, and dotted with fresh jalapeños and cheddar cheese. This recipe is so delicious!
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (130 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) buttermilk
- ⅓ cup (75 g) unsalted butter, melted and cooled
- ¼ cup (50 g) vegetable or canola oil
- 1 large egg
- ⅔ cup (75 g) shredded sharp cheddar cheese
- 3 tablespoons minced jalapeño peppers, (about 2 peppers)
Instructions
- Preheat oven to 425ºF degrees. Spray 14 muffin cups with cooking spray or line them with paper liners; set aside.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; stir with a whisk.
- In a separate bowl, combine the buttermilk, butter, egg, and oil; stir with a whisk. Add milk mixture to cornmeal mixture; stir just until moistened. Fold in the cheese and jalapeños.
- Spoon batter into prepared pan; filling each cup ⅔ full. Bake for 5 minutes. Reduce the oven temperature to 350ºF and bake for an additional 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Remove from pan immediately and allow to cool for 10 minutes before serving.
Notes
Make ahead tip
- Muffins will keep for up to 1 week stored in an airtight container at room temperature or in the refrigerator.
- They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight.
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Nutrition Information:
Yield: 14Amount Per Serving: Calories: 201
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Gabriella
Sunday 22nd of August 2021
Hi there! I love your recipes. I’m excited to try these too! This is a silly question, but I just want to make sure I don’t make a mistake - I noticed that eggs are referred to in the plural sense, but only 1 egg is called for in the ingredients? I’m curious whether I should use 1 or perhaps 2 eggs. Thank you in advance!
Jen Sobjack
Tuesday 24th of August 2021
Use 1 large egg for this recipe.
Gail Hamner
Monday 1st of February 2021
These are delicious! I made them exactly by the recipe except I added more jalepenos (my honey and I love spicy food!). Thank you so much--these are great.
Sinduja
Wednesday 27th of November 2019
Can these be made ahead of time (1 week) and stored at room temperature?
Jen Sobjack
Wednesday 27th of November 2019
They can be made ahead and kept at room temperature or in the refrigerator but they need to be consumed within a week.
Deb
Sunday 30th of December 2018
Will add scallions cilantro corn bacon pieces too. Can put butter on with green pepper jelly too or even sour cream
Kadi Townsel
Monday 17th of July 2017
Can you use cornmeal mix instead of the first six ingredients?
Kara S
Sunday 14th of April 2019
I just used two boxes of Jiffy Cornmeal Mix and it turned out great! I did add another egg though.