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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 1/3 cup vegetable oil - 1 large egg, beaten - 1 cup shredded sharp cheddar cheese - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 2 tablespoons honey (optional, for a touch of sweetness) The mix of dry and wet ingredients sets the stage for flavor. Cornmeal gives a nice base. The all-purpose flour adds fluffiness. Baking powder helps the muffins rise. Salt and black pepper bring out all the flavors. The wet mix starts with buttermilk. It adds creaminess and moisture. Vegetable oil keeps the muffins light and tender. The egg binds everything together, adding richness. Now, let’s talk about the exciting flavors. Sharp cheddar cheese melts into gooey goodness. It gives a rich taste that pairs well with the corn. Fresh jalapeños add a spicy kick. You can remove the seeds to lower the heat. If you want a hint of sweetness, add honey. It balances the spice and cheese. These ingredients work together to create a flavor explosion in every bite. {{ingredient_image_2}} Set your oven to 400°F (200°C). This temperature helps the muffins rise and brown well. Prepare your muffin tin by lightly greasing it or using paper liners. This makes it easy to remove the muffins later. In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together until they blend well. This step ensures the baking powder spreads evenly, giving you fluffy muffins. In another bowl, whisk together 1 cup of buttermilk, 1/3 cup of vegetable oil, and 1 large beaten egg. Mix until it feels smooth and creamy. This mix adds moisture and richness to your muffins. Pour the wet mixture into the dry ingredients. Use a spatula to gently stir until just combined. Don’t overmix; small lumps are okay. This keeps your muffins tender and light. Now, gently fold in 1 cup of shredded sharp cheddar cheese and 1/2 cup of finely chopped jalapeños. If you like a hint of sweetness, add 2 tablespoons of honey. Make sure the cheese and jalapeños spread evenly in the batter. Spoon the batter into the prepared muffin cups. Fill each cup about two-thirds full to allow for rising. Place the muffin tin in the oven. Bake for 15 to 20 minutes. They are ready when the tops are golden and a toothpick comes out clean. After baking, take the muffins out of the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling helps them firm up and enhances their texture. Enjoy the warm muffins with butter or a spicy dip! - Overmixing the batter: Mixing too much can make your muffins tough. Stir just enough to combine the wet and dry ingredients. Small lumps are okay! - Incorrect oven temperature: Always preheat your oven to 400°F (200°C). An incorrect temperature can lead to uneven baking. - Adjusting jalapeño quantity for heat preference: If you like it hot, add more jalapeños. For less heat, remove the seeds or use fewer peppers. - Cheese substitution options: Sharp cheddar is great, but you can try mozzarella or pepper jack for a different taste. - Serving suggestions with butter or dipping sauces: Serve warm muffins with melted butter on top. You can also pair them with a spicy dipping sauce. - Garnishing for added visual appeal: Add a slice of fresh jalapeño on each muffin. This not only looks nice but also adds a kick! Pro Tips Use Fresh Jalapeños: For the best flavor and heat, opt for fresh jalapeños instead of jarred ones. Remove the seeds for a milder taste or keep them for an extra kick! Experiment with Cheese: While sharp cheddar adds great flavor, feel free to mix in other cheeses like pepper jack or Monterey Jack for a different twist. Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center; it should come out clean or with only a few crumbs. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer shelf life. Reheat in the oven for the best texture. {{image_4}} To amp up the heat in your cornbread muffins, try adding more jalapeños. You can also swap in different peppers. For a smoky flavor, use poblano or chipotle peppers. If you love spice, consider serrano peppers. Each pepper brings its unique taste. Adjust the quantity based on your heat tolerance. If you crave a hint of sweetness, add sugar or honey. You can use brown sugar for a richer flavor. Maple syrup also pairs well with the savory notes. Just remember to balance the sweetness with the salty cheese. This mix creates a fun, sweet-savory bite. Cheddar is great, but feel free to play with other cheeses. Mozzarella provides a mild, gooey texture. Pepper jack adds spice and creaminess. You can even blend several cheeses for a more complex flavor. Experimenting with cheese lets you create a new muffin every time. I like to store Cheddar Jalapeño Cornbread Muffins at room temperature. Keep them in an airtight container. This keeps them soft and fresh. If you want to keep them longer, you can refrigerate them. Just note, refrigeration may dry them out a bit. Freezing is a great way to save extras. To freeze, wrap each muffin well in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn. When you want to enjoy them, take a muffin out and let it thaw. You can reheat it in the oven for a warm treat. Heat at 350°F (175°C) for about 10-15 minutes. Homemade cornbread muffins stay fresh for about 2-3 days at room temperature. If you keep them in the fridge, they can last up to a week. When frozen, they stay good for about 2-3 months. Just remember to label your bags with dates to keep track. Yes, you can make these muffins ahead of time. Bake them and let them cool. Store the muffins in an airtight container for up to three days. You can also freeze them for later use. Just thaw and reheat before serving. This makes it easy to enjoy them fresh, even on busy days. To make these muffins gluten-free, swap all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for better texture. Also, check that your baking powder is gluten-free. This way, you can enjoy the same great taste without the gluten. These muffins pair well with many dishes. You can serve them with chili for a warm meal. They also go great with soups or stews. For a lighter option, enjoy them with a fresh salad. Don’t forget to add a dab of butter or a spicy dipping sauce for extra flavor. Yes, you can use regular milk instead of buttermilk. To mimic buttermilk, add one tablespoon of lemon juice or vinegar to the milk. Let it sit for five minutes before using. This helps achieve a similar tangy flavor and keeps the muffins moist. You learned how to make Cheddar Jalapeño Cornbread Muffins from scratch. We covered ingredients, mixing, baking, and tips to enhance flavor. Remember to avoid common mistakes like overmixing the batter. Try adding your own twist! Change the cheese or adjust the heat level with jalapeños. Store your muffins well to keep them fresh. Enjoy your baking journey, and share your creations with family and friends!

Cheddar Jalapeño Cornbread Muffins

Deliciously spicy and cheesy cornbread muffins, perfect as a side or snack.
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 large egg, beaten
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup fresh jalapeños, finely chopped (seeds removed for less heat)
  • 2 tablespoons honey (optional, for a touch of sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it lightly or lining it with paper muffin liners.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper until evenly combined.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, and beaten egg until smooth and well blended.
  • Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined, making sure not to overmix.
  • Fold in the shredded sharp cheddar cheese, finely chopped jalapeños, and honey (if using) until evenly distributed.
  • Spoon the batter into the prepared muffin cups, filling each one about two-thirds full.
  • Bake for 15-20 minutes 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 about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or a spicy dipping sauce. Garnish with fresh jalapeño slices for extra kick!
Keyword cheddar, cornbread, jalapeño, muffins