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Cheddar Jalapeño Cornbread Muffins

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These Cheddar Jalapeño Cornbread Muffins combine spicy jalapeños with sharp cheddar cheese for a flavorful, moist, and fluffy cornbread treat that complements any meal.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup shredded sharp cheddar cheese
  • 1-2 jalapeños, seeded and finely chopped
  • 2 tablespoons melted butter (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then stir in the milk and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the shredded cheddar cheese and chopped jalapeños.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and optionally brush tops with melted butter for extra flavor.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For more heat, include some of the jalapeño seeds or add a pinch of cayenne pepper. These muffins are delicious served warm with honey butter or alongside chili.

Find it online: https://carmenwausa.com/cheddar-jalapeno-cornbread-muffins/