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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!

Angled view of cheddar jalapeño cornbread muffins in yellow paper liners.

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?

Overhead view of cheddar jalapeno cornbread muffins with a bowl of cheddar cheese and jalapenos.

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!

Side view of a cheddar jalapeno cornbread muffin with the paper liner pulled away.

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.

Angled view of Cheddar Jalapeño Cornbread Muffins.

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

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Angled view of Cheddar Jalapeño Cornbread Muffins.

Cheddar Jalapeño Cornbread Muffins

Yield: 14 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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


  • 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)


  1. Preheat oven to 425ºF degrees. Spray 14 muffin cups with cooking spray or line them with paper liners; set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; stir with a whisk.
  3. 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.
  4. 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.


Make ahead tip

  1. Muffins will keep for up to 1 week stored in an airtight container at room temperature or in the refrigerator.
  2. They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight.

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Nutrition Information:
Yield: 14
Amount 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.

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  1. Can I make these in a baking pan instead? If so, which size would you recommend?

    1. I haven’t made this recipe in anything other than a muffin pan so I’m unsure how it will work in another pan type.

  2. Gabriella says:

    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!

  3. Gail Hamner says:

    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.

  4. Can these be made ahead of time (1 week) and stored at room temperature?

    1. They can be made ahead and kept at room temperature or in the refrigerator but they need to be consumed within a week.

  5. Will add scallions cilantro corn bacon pieces too. Can put butter on with green pepper jelly too or even sour cream

    1. @Deb, Deb’s got the right idea!

  6. Kadi Townsel says:

    Can you use cornmeal mix instead of the first six ingredients?

    1. I just used two boxes of Jiffy Cornmeal Mix and it turned out great! I did add another egg though.

      1. I hope you get the chance to try the recipe as it is. They taste so much better made from scratch!