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To create Jalapeño Cheddar Cornbread Muffins, you need fresh, simple ingredients. Here’s what you’ll need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk - 1/3 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped - ¼ cup honey (or maple syrup) Each ingredient plays a key role. The cornmeal gives a lovely texture. All-purpose flour helps the muffins rise nicely. Baking powder and baking soda work together to make the muffins fluffy. Salt brings out the flavors in your dish. Buttermilk adds a rich taste and moisture. Vegetable oil keeps the muffins soft. Eggs bind everything together, making a smooth batter. Cheddar cheese adds a sharp, savory kick. Jalapeños provide that spicy bite, but you can adjust the heat. Removing the seeds can tone it down. Lastly, honey or maple syrup adds a hint of sweetness, balancing the flavors. With these ingredients, you set the stage for a delicious treat. The balance of savory and sweet makes these muffins a standout. Enjoy the process, and let your creativity shine! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. While it heats, take a moment to grease a muffin tin with cooking spray or line it with paper liners. This will help the muffins release easily. Next, grab a large mixing bowl. In it, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Mix well to blend all the dry ingredients. This ensures your muffins rise nicely. In another bowl, mix 1 cup buttermilk, 1/3 cup vegetable oil, 2 large eggs, and ¼ cup honey or maple syrup. Stir everything until it is smooth. This mixture adds moisture and sweetness to your muffins. Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. Overmixing can make the muffins tough, so be careful! Next, fold in 1 cup shredded sharp cheddar cheese and 2-3 finely chopped jalapeños. Make sure to remove the seeds if you prefer less heat. Mix until the cheese and jalapeños are evenly spread throughout the batter. Spoon the batter into the prepared muffin tin. Fill each cup about ¾ full to give them room to rise. Bake in the oven for 18-20 minutes. You know they're done when the tops are golden brown and a toothpick comes out clean. Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve them warm with a pat of butter. For a fun twist, add chopped green onions or extra cheese on top! To make the best jalapeño cheddar cornbread muffins, focus on a few key steps: - Use fresh jalapeños for the best flavor. - Grate your own cheese for a creamier texture. - Measure your ingredients precisely for consistent results. - Mix the batter gently. Overmixing can lead to tough muffins. - Fill each muffin cup about three-quarters full. This allows room to rise. Avoid these common mistakes to ensure success: - Don’t skip the baking powder. It helps your muffins rise. - Resist the urge to skip the salt; it enhances flavor. - Keep an eye on bake time. Overbaking can dry out your muffins. - Avoid using too many jalapeños if you want milder muffins. - Don’t forget to cool them before diving in. This helps the texture set. For a tasty experience, serve your muffins warm: - Spread a little butter on top. - Pair them with chili for a cozy meal. - Garnish with chopped green onions or extra cheese. - Enjoy them alongside soup or salad for a complete dish. - Try them for breakfast with eggs and bacon. These tips will help you create delicious jalapeño cheddar cornbread muffins every time! Pro Tips Use Fresh Jalapeños: Fresh jalapeños will give your cornbread muffins a vibrant flavor. Make sure to choose firm, bright green peppers for the best taste. Cheese Variations: Experiment with different types of cheese, such as pepper jack or feta, for a unique twist on the classic cheddar flavor. Don’t Overmix: To ensure your muffins are light and fluffy, mix the wet and dry ingredients just until combined. A few lumps are perfectly fine! Serve Warm: These muffins are best enjoyed warm from the oven. Serve them with butter or your favorite spread for an extra treat! {{image_2}} You can easily make these muffins vegan. Just swap honey for maple syrup. Maple syrup adds sweet flavor and keeps the muffins moist. Use plant-based milk instead of buttermilk. Almond or oat milk works great. This change keeps the muffins soft and delicious. Want more heat? Try adding more jalapeños. You can use the seeds for an extra kick. If you love spice, mix in diced serrano peppers. Another option is to add a pinch of cayenne pepper. This will give your muffins a nice, spicy twist. Add different cheese for unique flavors. Pepper jack cheese offers a spicy twist. You could also mix in herbs. Chopped cilantro or green onions can brighten the flavor. For a smoky flavor, add some cooked bacon bits. Each change can make your muffins stand out! To keep your jalapeño cheddar cornbread muffins fresh, store them in an airtight container. Place them at room temperature for up to two days. If you want them to last longer, move them to the fridge. Just remember, the fridge may dry them out slightly. Freezing is a great option for these muffins. Allow them to cool completely first. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you're ready to enjoy them, just thaw them overnight in the fridge. To reheat the muffins, you have a few choices. For a quick fix, pop them in the microwave for about 20-30 seconds. If you prefer a crispy top, heat the oven to 350°F (175°C). Bake the muffins for about 10 minutes. This way, they regain their fresh-baked taste! Yes, you can use frozen jalapeños. They work well in this recipe. Just thaw them first and chop them finely. This keeps the flavor intact. To adjust the spice level, remove the seeds and membranes from the jalapeños. If you want more heat, add more chopped jalapeños. You can also mix in a pinch of cayenne pepper for an extra kick. If you don’t have buttermilk, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes to thicken. This creates a similar tangy flavor. These muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week. Yes, you can make mini muffins! Just adjust the baking time to about 10-12 minutes. Keep an eye on them to avoid burning. They will still taste amazing! To make these muffins gluten-free, use a gluten-free all-purpose flour blend. Ensure all ingredients are labeled gluten-free. Enjoy the same great taste without the gluten! This blog post guides you through making delicious cheese and jalapeño muffins. You learned the key ingredients, step-by-step instructions, and helpful tips for success. We explored variations, storage options, and answered common questions, ensuring you’ll be ready to bake. Enjoy experimenting with flavors and serving these muffins to friends and family. With practice, you'll make perfect muffins every time! Happy baking!

Jalapeño Cheddar Cornbread Muffins

Deliciously moist cornbread muffins with a kick of jalapeño and sharp cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 2 to 3 jalapeños, finely chopped (seeds removed for less heat)
  • 0.25 cup honey (or maple syrup for a vegan option)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the buttermilk, vegetable oil, eggs, and honey (or maple syrup) until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  • Gently fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a pat of butter on top, and garnish with a sprinkle of chopped green onions or additional cheese for a colorful touch.
Keyword cheddar, cornbread, jalapeño, muffins