Jalapeño Cheddar Cornbread Muffins

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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!

Cheesy jalapeño cornbread muffins on a plate with fresh jalapeño slices in the foreground.

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.

Close-up of a stack of jalapeño cheddar cornbread muffins on a white plate, with fresh jalapeño slices scattered around.

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.

Three cheddar jalapeño muffins stacked on a white plate, with a blurred background of more muffins and jalapeño slices.

FAQs (Frequently Asked Questions)

Yes, you can substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk. Let it sit for a few minutes before using.

To increase the spice level, you can leave some of the seeds in the jalapeños or add an extra jalapeño. You could also add a pinch of cayenne pepper to the batter.

Absolutely! While sharp cheddar is a classic choice, you can experiment with other cheeses like pepper jack, Monterey jack, or even gouda.

Canned corn adds a nice texture, but if you don’t have it simply leave it out.

It’s best to bake the muffins right after mixing the batter.

Our jalapeño cheddar cornbread muffins are not very spicy at all. They’re actually more on the sweet side.

Stack of savory cornbread muffins on a plate, with a muffin tin and fresh jalapeño slices in the background.

Serving Suggestions

These Jalapeño Cheddar Cornbread Muffins are incredibly versatile and pair well with a variety of dishes. Here are a few suggestions:

  1. Smothered Pork Chops – These tender and flavorful pork chops are perfect for a hearty meal.
  2. Ham Casserole with Broccoli – This comforting casserole is a great match for the slightly sweet and savory muffins.
  3. Baked Flounder with Lemon Garlic Butter – The light and flaky flounder pairs beautifully with the rich flavors of the cornbread muffins.
  4. Sausage and Potatoes Skillet – A hearty skillet dish that complements the muffins perfectly.
Close-up of a stack of spicy cornbread muffins, one muffin is cut in half showing the moist texture and pieces of jalapeño.

Jalapeño Cheddar Cornbread Muffins

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Author: Kim
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12 Servings

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 cornmeal
    1 cup all-purpose flour
    ¼ cup granulated sugar
    1 tablespoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
  • In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
    1 cup buttermilk
    ½ cup unsalted butter
    2 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 cheese
    2 to 3 jalapeños
    ½ 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.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 24gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 59mgSodium: 354mgPotassium: 114mgFiber: 2gSugar: 6gVitamin A: 429IUVitamin C: 3mgCalcium: 158mgIron: 1mg
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