Cheddar Jalapeño Cornbread Muffins

Name: Cheddar Jalapeño Cornbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 muffins
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1/3 cup unsalted butter (melted and cooled); 1/4 cup vegetable or canola oil; 1 large eggs; 2/3 cup shredded sharp cheddar cheese; 3 tablespoons minced jalapeño peppers ((about 2 peppers))

21 comments
July 10, 2017

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These Cheddar Jalapeño Cornbread Muffins are tender, moist, and dotted with fresh jalapeños and cheddar cheese. This recipe is so delicious!

Cheddar Jalapeño Cornbread Muffins (Fast, Easy, and Perfect)

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?

These take less than 10 minutes to prepare and pop in the oven. Made from scratch, moist and not crumbly.

I loved this cheddar jalapeno buttermilk bread and decided to turn that into a muffin with the addition of cornmeal. 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!

Perfectly moist Cheddar Jalapeño Cornbread Muffins: use buttermilk and oil, only mix until combined, and bake no longer than 20 minutes!

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.

Perfect Cheddar Jalapeño Cornbread Muffins every time! www.bakedbyanintrovert.com

Enjoy these cheddar jalapeño cornbread muffins alone or on the side of your favorite dish. Chili maybe?

And don’t forget to save this Cheddar Jalapeño Cornbread Muffins recipe to your bread board on Pinterest!