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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup milk (whole or buttermilk recommended for richness) - 1/4 cup vegetable oil (or melted butter for extra flavor) - 2 large eggs - 1 cup sharp cheddar cheese, shredded - 1-2 jalapenos, finely minced - 1/4 cup honey (optional) - 1/4 cup corn kernels To make Cheddar Jalapeno Cornbread Muffins, gather these ingredients first. Cornmeal gives your muffins a great base. Then, all-purpose flour adds lightness. Baking powder and baking soda help them rise. Use whole or buttermilk for a rich taste. Vegetable oil or melted butter adds depth of flavor. Sharp cheddar cheese brings a nice bite. Jalapenos give heat, so adjust to your liking. If you want a touch of sweetness, honey can add that. Fresh, canned, or frozen corn kernels add texture and sweetness. Each ingredient plays a key role in creating a flavorful twist on classic cornbread. {{ingredient_image_2}} 1. Preheat the oven to 400°F (200°C). This step helps the muffins rise well. 2. Prepare a muffin tin. Line it with paper liners or grease it with cooking spray. This prevents sticking. 3. In a large bowl, combine: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt Mix these dry ingredients well until there are no lumps. 4. In another bowl, whisk together: - 1 cup milk (whole or buttermilk) - 1/4 cup vegetable oil (or melted butter) - 2 large eggs Make sure this mixture is smooth and well combined. 5. Slowly pour the wet mixture into the dry mix. Stir gently until just combined. Do not over-mix. This keeps the muffins light and fluffy. 6. Now, fold in: - 1 cup sharp cheddar cheese, shredded - 1-2 jalapenos, finely minced - 1/4 cup corn kernels (fresh, canned, or frozen) - 1/4 cup honey (optional) Use a spatula to mix until everything is well blended. 7. Use a spoon or ice cream scoop to fill each muffin cup. Fill them about 2/3 full. This allows room for rising while baking. 8. Place the muffin tin in the oven. Bake for 18-20 minutes. Watch for golden tops. A toothpick inserted in the center should come out clean. 9. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. To make perfect muffins, you must not over-mix the batter. Over-mixing makes the muffins tough. Mix just until the wet and dry ingredients blend. This keeps the muffins light and airy. Using aged cheddar cheese adds depth to the flavor. Aged cheddar has a sharper taste, which pairs well with the jalapenos. The oven temperature is key too. Preheat your oven to 400°F (200°C) for the best rise. A hot oven helps the muffins puff up quickly. If the oven is too cool, they may turn out flat. Serve your cornbread muffins warm for the best taste. A light brush of melted butter adds richness. Butter enhances the flavors and keeps them moist. You can also garnish the muffins with chopped cilantro for a pop of color. Fresh herbs add a nice touch. For a fun twist, serve the muffins with spicy honey. The sweetness of the honey balances the heat from the jalapenos. This sweet and spicy combo will keep your guests coming back for more. Pro Tips Use Fresh Ingredients: Using fresh jalapenos and corn will enhance the flavor and texture of your cornbread muffins significantly. Don’t Overmix: To keep your muffins light and fluffy, mix the wet and dry ingredients until just combined. Overmixing can make them dense. Adjust Spice Levels: Feel free to adjust the amount of jalapenos based on your preference. For milder muffins, remove the seeds and membranes before mincing. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_4}} You can easily change the spice level. Start by adjusting the jalapeno quantity. If you like it spicy, use two jalapenos. For a milder taste, just use one or none. You can also try other spicy ingredients. Consider adding diced green chilies or crushed red pepper flakes. Each option brings a new kick to your muffins. Adding more flavors makes these muffins even better. You can include herbs like cilantro or chives. Just chop them finely and fold them into the batter. They add freshness and brightness. You can also use different types of cheese. Try pepper jack for heat or gouda for a smoky note. Each cheese gives a unique twist to the overall taste. If you need dietary changes, there are easy swaps. For gluten-free muffins, use a gluten-free flour blend instead of all-purpose flour. This keeps the texture light and fluffy. For those avoiding dairy, replace milk with almond or oat milk. You can use dairy-free cheese to keep the flavors intact. These changes let everyone enjoy the muffins, no matter their diet. To keep your Cheddar Jalapeno Cornbread Muffins fresh, use an airtight container. This will help keep them moist. Store them at room temperature for up to three days. If you live in a humid area, place them in the fridge. This helps prevent mold. Just let them come back to room temperature before eating. For long-term storage, freezing is a great option. Place the cooled muffins in a freezer bag. Make sure to squeeze out all the air to avoid freezer burn. You can freeze them for up to three months. When you want to enjoy them, simply take out a muffin and let it thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Wrap the muffin in foil and heat for about 10-15 minutes. This keeps them soft and warm. You can also microwave them for about 30 seconds, but they may get a bit chewy. Enjoy your muffins fresh and tasty! Yes, you can make Cheddar Jalapeno Cornbread Muffins in advance. They store well for a few days. Allow them to cool fully before putting them in an airtight container. This keeps them moist and fresh. You can also freeze them for longer storage. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. To prevent sticking, greasing the muffin tin is crucial. Use cooking spray or butter to coat each cup well. You can also line the tin with paper liners. This makes removing the muffins easy. If you use a non-stick pan, greasing is still a good idea for best results. These muffins pair well with many dishes. They complement chili, soups, or salads perfectly. You can also serve them with honey butter for a sweet touch. For a spicy kick, try serving with spicy honey. The mix of flavors enhances the muffins’ taste, making every bite enjoyable. Reheating muffins can be simple and quick. The best method is using the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5 to 10 minutes. This keeps the texture light and fluffy. If you’re in a hurry, you can use a microwave. Heat them for 15 to 20 seconds. Enjoy your warm muffins! These Cheddar Jalapeno Cornbread Muffins are a tasty treat. We covered the ingredients, preparation steps, and baking tips. I shared options to adjust spice, add flavors, and adapt for diets. Remember to store them well for freshness. Enjoy serving these muffins warm to friends or family. Experiment with your favorite ingredients. Each batch can be unique! You can impress everyone with your baking skills. Go ahead and bake a delicious batch today!

Cheddar Jalapeno Cornbread Muffins

Deliciously fluffy cornbread muffins with a kick of jalapeno and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk (whole or buttermilk)
  • 1/4 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1-2 jalapenos, finely minced
  • 1/4 cup honey (optional)
  • 1/4 cup corn kernels (fresh, canned, or frozen)

Instructions
 

  • Preheat the oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly incorporated without any lumps.
  • In a separate bowl, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and well combined.
  • Slowly pour the wet ingredients into the dry ingredients, mixing gently just until combined. Be careful not to over-mix to ensure the muffins remain light and fluffy.
  • Carefully fold in the shredded sharp cheddar cheese, minced jalapenos, corn kernels, and honey (if using). Use a spatula to mix until the ingredients are evenly distributed throughout the batter.
  • Using a spoon or ice cream scoop, fill each muffin cup with the batter, filling them about 2/3 of the way full to allow for rising during baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Notes

Serve warm, brushed with melted butter and sprinkle with cilantro. Consider serving with spicy honey for dipping.
Keyword cheddar, cornbread, jalapeño, muffins