Description
These Jalapeño-Cheddar Cornbread Muffins are soft, cheesy, and slightly spicy, made with cornmeal, sharp cheddar cheese, and fresh jalapeños. Perfect side dish for chili, BBQ, or a cozy dinner.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups sharp cheddar cheese, shredded and divided
- 2–3 medium jalapeños, finely diced
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk and eggs. Slowly whisk in melted butter until combined.
- Pour wet ingredients into dry ingredients. Gently fold until just combined. Batter will be thick and slightly lumpy.
- Fold in 1 cup of shredded cheddar cheese and the diced jalapeños.
- Divide batter evenly into muffin cups, filling each about three-quarters full. Top with remaining 1/2 cup cheddar cheese.
- Bake for 15–20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg