3tablespoonsminced 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 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.
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.