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?
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 printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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?
Cheddar Jalapeño Cornbread Muffins
- 1 cup (120 g) yellow cornmeal
- 1 cup (130 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1/4 cup (50 g) vegetable or canola oil
- 1 large eggs
- 2/3 cup (75 g) shredded sharp cheddar cheese
- 3 tablespoons minced jalapeño peppers, (about 2 peppers)
- 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, eggs, 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 2/3 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.
Make ahead tip
- Muffins will stay keep for up to 1 week stored in an airtight container at room temperature.They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight.