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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 2 large eggs - ¼ cup honey - 4 tablespoons unsalted butter, melted - 1 cup sharp cheddar cheese, shredded - 2 fresh jalapeños, finely chopped (remove seeds for less heat) - ¼ teaspoon smoked paprika These ingredients create a delightful mix of flavors and textures. The cornmeal gives a hearty base, while the buttermilk keeps the muffins moist. The cheddar cheese adds a rich, savory taste, and the jalapeños bring a spicy kick. You can adjust the heat by removing the seeds from the jalapeños. Smoked paprika adds depth, making your muffins unique. Using fresh ingredients is key for the best flavor. For the cheese, sharp cheddar works wonders, but feel free to experiment with other cheeses if you like. Enjoy the process of mixing and measuring. Each step brings you closer to warm, tasty muffins that everyone will love! Start with a large mixing bowl. Sift 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt together. Sifting helps mix and aerate the dry ingredients. Stir well to ensure they are blended evenly. In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, ¼ cup of honey, and 4 tablespoons of melted unsalted butter. Mixing these wet ingredients well creates a smooth base for the muffins. If you don't have buttermilk, you can mix regular milk with 1 tablespoon of vinegar as a substitute. Now, gently fold the wet mixture into the dry ingredients. Use a spatula to combine them, but don’t overmix. It's okay if some lumps remain; this keeps the muffins from becoming tough. Next, add 1 cup of shredded sharp cheddar cheese, 2 finely chopped jalapeños, and ¼ teaspoon of smoked paprika. Make sure everything is evenly mixed. Preheat your air fryer to 350°F (175°C) for about 5 minutes. This step ensures even cooking. Prepare a muffin pan that fits your air fryer. You can line it with paper liners or lightly grease each cup with cooking spray to avoid sticking. Evenly divide the cornbread batter among the muffin cups, filling each about ¾ full. This allows the muffins room to rise. Place the muffin pan in the air fryer basket. Cook at 350°F (175°C) for 12 to 15 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. After cooking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack. To get the best texture, avoid overmixing. When you combine the wet and dry mixes, fold gently. Some lumps are okay. Overmixing makes the muffins tough. You want them soft and fluffy, not dense. Do you want a milder muffin? Remove the seeds from the jalapeños. This makes them less spicy. If you like heat, add more jalapeños or leave the seeds in. You can also try different types of peppers for varied spice levels. Serve the muffins warm for the best flavor. Top them with extra cheddar cheese or a dollop of honey. For a nice display, arrange them on a wooden board. Adding fresh herbs gives color and makes them look fancy. Enjoy them with soup or chili for a tasty meal! {{image_4}} You can change the cheese in these muffins. Try using pepper jack for a spicy kick. Feta adds a creamy, tangy taste. If you prefer a milder flavor, use mozzarella. Each choice gives a new twist to the recipe. Want more flavor? Add spices like cumin or cayenne pepper. These spices boost the heat. You can also try garlic powder for a savory touch. Italian herbs like oregano can make the muffins herbaceous and fragrant. Experiment and find your favorite blend. If you need a gluten-free version, swap the all-purpose flour. Use gluten-free all-purpose flour instead. Make sure it has xanthan gum to help with texture. This way, everyone can enjoy the tasty muffins without worry. To keep your cheddar jalapeño cornbread muffins fresh, store them in the fridge. Let them cool fully before placing them in an airtight container. This helps keep moisture inside while keeping them soft. They will stay good for about three days in the fridge. If you want to enjoy them warm, just pop them in the microwave for a few seconds. You can freeze these muffins for longer storage. First, let them cool completely. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag. Press out as much air as you can before sealing. They will stay fresh for about three months. When you want to eat them, remove a muffin and let it thaw at room temperature. You can also reheat it in the air fryer at 350°F (175°C) for about 5-7 minutes. The shelf life of these muffins depends on how you store them. In the fridge, they last up to three days. If you freeze them, they can last up to three months. At room temperature, they are best eaten within two days. Keep them in a cool, dry place away from sunlight for the best taste. Yes, you can! If you don't have an air fryer, use your oven. Preheat it to 400°F (200°C). Line a muffin pan with paper liners. Fill each cup with batter. Bake for 18 to 22 minutes. Check for doneness with a toothpick. It should come out clean. You can make buttermilk at home. Use 1 cup of milk and add 1 tablespoon of vinegar. Let it sit for five minutes. This will create a similar taste and texture. Other options include yogurt or sour cream. Just thin them with water to match the consistency. Check the muffins after 12 minutes. They should rise and look golden. Insert a toothpick into the center of a muffin. If it comes out clean, they are done. If there's batter on the toothpick, cook for a few more minutes. You learned how to make delicious cornbread muffins using dry and wet ingredients. I covered steps for mixing, air frying, and achieving the best texture. You also got tips on customizing flavors and storing muffins for freshness. My final thoughts? Enjoy experimenting with flavors and share your tasty results! Cooking is fun, and these muffins are a great way to impress friends and family. Happy baking!

Air Fryer Cheddar Jalapeño Cornbread Muffins

Dive into the delicious world of Cheddar Jalapeño Cornbread Muffins made effortlessly in your air fryer! Perfectly fluffy and bursting with cheesy goodness and a jalapeño kick, these muffins are a must-try for your next gathering. With simple ingredients and easy steps, you can create this tasty treat in no time. Click through to explore the full recipe and enjoy a warm bite of joy today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk (substitute: milk with 1 tablespoon vinegar)

2 large eggs

¼ cup honey

4 tablespoons unsalted butter, melted

1 cup sharp cheddar cheese, shredded

2 fresh jalapeños, finely chopped (remove seeds for reduced heat)

¼ teaspoon smoked paprika

Instructions
 

In a spacious mixing bowl, sift together the cornmeal, all-purpose flour, baking powder, and salt. Stir thoroughly to ensure a uniform mixture of the dry ingredients.

    In a separate bowl, whisk the buttermilk, eggs, honey, and melted butter together until the mixture is completely smooth and well combined.

      Gradually introduce the wet ingredients to the dry mixture, gently folding them together with a spatula. Mix until just combined, ensuring to leave some lumps; do not overmix.

        Carefully fold in the shredded sharp cheddar cheese, chopped jalapeños, and smoked paprika, ensuring they are evenly distributed throughout the batter.

          Preheat your air fryer to 350°F (175°C) for approximately 5 minutes to ensure even cooking.

            Prepare a muffin pan that fits your air fryer by lining it with paper liners or lightly greasing each cup with cooking spray to prevent sticking.

              Evenly divide the cornbread batter among the muffin cups, filling each cup about ¾ full to allow room for rising.

                Place the muffin pan into the air fryer basket and cook at 350°F (175°C) for 12 to 15 minutes. They are ready when they have risen and a toothpick inserted in the center comes out clean.

                  After cooking, let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm, garnished with an extra sprinkling of cheddar cheese on top and a dollop of honey or softened butter for a delightful flavor enhancement. For an appealing display, arrange them on a rustic wooden board or a vibrant plate, adding a few sprigs of fresh herbs for color.