Jalapeño Cheddar Cornbread Muffins
Spice up your cornbread with our Jalapeño Cheddar Cornbread Muffins! These moist, slightly sweet muffins with a touch of heat are perfect as a side or snack. Easy to make and full of flavor!
Looking for a way to spice up your cornbread routine? John and I absolutely love these jalapeño cheddar cornbread muffins!
They’re the perfect blend of sweet and savory with a touch of heat.
Each bite is filled with buttery goodness, sharp cheddar cheese, and a bit of jalapeño peppers.
These cornbread muffins are incredibly moist, soft, and just a little crumbly, making them the perfect side dish or stand-alone snack.
Whether you’re pairing them with a hearty chili, a crisp salad, or enjoying them on their own, these muffins are sure to be a hit at any table!
We love serving them with a bowl of stuffed pepper soup or sour cream pork chops.
Tips for Perfect Jalapeño Cheddar Cornbread Muffins
Tips
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
Optional Add-ins: For extra texture and flavor, you can add a handful of cooked bacon bits or a sprinkle of chives to the batter.
Baking Temp: Start baking at a higher temperature (425°F) for the first 5 minutes, then lower to 400°F. This initial burst of heat helps create a nice rise and golden top.
Storage
Store any leftover cornbread muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in the oven for a few minutes before serving.
FAQs (Frequently Asked Questions)
Serving Suggestions
These Jalapeño Cheddar Cornbread Muffins are incredibly versatile and pair well with a variety of dishes. Here are a few suggestions:
- Smothered Pork Chops – These tender and flavorful pork chops are perfect for a hearty meal.
- Ham Casserole with Broccoli – This comforting casserole is a great match for the slightly sweet and savory muffins.
- Baked Flounder with Lemon Garlic Butter – The light and flaky flounder pairs beautifully with the rich flavors of the cornbread muffins.
- Sausage and Potatoes Skillet – A hearty skillet dish that complements the muffins perfectly.
More Side Dishes to Try
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 to 3 jalapeños, seeded and finely chopped (adjust to taste)
- ½ cup canned corn, drained (optional for added texture)
Instructions
- Preheat your oven to 425°F. Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.1 cup yellow cornmeal1 cup all-purpose flour¼ cup granulated sugar1 tablespoon baking powder½ teaspoon baking soda½ teaspoon salt
- In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.1 cup buttermilk½ cup unsalted butter2 large eggs
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the shredded cheddar cheese, chopped jalapeños, and canned corn (if using) until evenly distributed throughout the batter.1 cup shredded sharp cheddar cheese2 to 3 jalapeños½ cup canned corn
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 5 minutes in the preheated oven then reduce the heat to 400°F for an additional 10-13 minutes. A toothpick inserted into the center of a muffin should come out clean and the tops of the muffins should be golden brown.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cornbread muffin. Actual calories will vary.