Jalapeño Cheddar Cornbread Muffins
Delightful muffins featuring a crispy exterior and soft, moist center infused with cheddar cheese and spicy jalapeños, perfect for any family gathering.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk or a plant-based alternative if preferred
- 1/4 cup vegetable oil
- 2 large eggs
Mix-Ins
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup jalapeño peppers, chopped (seeds removed for less heat)
- Optional: Fresh herbs or green onions for added flavor
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with a little oil to prevent sticking.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, vegetable oil, and eggs. Stir until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined; be careful not to overmix.
- Fold in the shredded cheddar cheese and chopped jalapeños to the batter, ensuring they’re evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm!
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. To reheat, warm in the oven or microwave.