These Jalapeño Cheddar Cornbread Muffins are the perfect balance of flavors—sweet, savory, and spicy in every bite. With the sweetness of corn, the sharpness of cheddar cheese, and the fiery kick of jalapeños, these muffins are perfect for spicing up any meal. Whether you’re serving them alongside chili, barbecue, or enjoying them as a snack, these muffins are sure to be a hit.
Why You’ll Love These Jalapeño Cheddar Cornbread Muffins 🌶️
The combination of flavors makes these muffins irresistible. The cornmeal gives them a slight sweetness and texture, while the cheddar cheese adds a rich, savory depth. The jalapeños bring just the right amount of heat to each bite, and if you want an extra kick, you can top them with additional jalapeño slices before baking. The result? Moist, flavorful muffins with a golden, cheesy crust that’s packed with zesty goodness.
These muffins are also incredibly easy to make and can be ready in just 40 minutes from start to finish!
Ingredients
For the Muffins:
- ● 1 cup (245 g) whole milk
- ● 1 cup (122 g) cornmeal
- ● 1 cup (125 g) all-purpose flour
- ● 1 large egg, room temperature
- ● ½ cup (109 g) vegetable oil
- ● ⅓ cup (67 g) granulated sugar
- ● ⅓ cup (67 g) light brown sugar, packed
- ● 3 ½ teaspoons baking powder
- ● 1 teaspoon kosher salt
- ● ½ teaspoon garlic powder
- ● 1 ½ cups (169 g) sharp cheddar cheese, shredded
- ● 1 cup (165 g) corn kernels (fresh, frozen, or canned)
- ● 2 medium jalapeño peppers, seeded and diced (about ½ cup)
- ● Jalapeño slices for topping (optional)
Instructions
1️⃣ Preheat the Oven & Prepare the Muffin Tin:
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2️⃣ Soak the Cornmeal:
In a large bowl, combine the whole milk and cornmeal. Let the mixture sit for about 10 minutes. This step allows the cornmeal to soften, which helps create a tender texture in the muffins.
3️⃣ Prepare the Batter:
After soaking the cornmeal, add the all-purpose flour, egg, vegetable oil, granulated sugar, light brown sugar, baking powder, kosher salt, and garlic powder to the bowl. Stir until the mixture is well combined. Gently fold in the shredded cheddar cheese, corn kernels, and diced jalapeño peppers. Be careful not to overmix the batter, as this can make the muffins tough.
4️⃣ Fill the Muffin Cups:
Evenly divide the batter between the 12 muffin cups, filling each about ¾ full. If you want an extra spicy kick, top each muffin with a jalapeño slice before baking.
5️⃣ Bake the Muffins:
Bake in the preheated oven for 20 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The tops should be golden and slightly crispy. Remove the muffins from the oven and let them cool slightly before serving.
Tips for Success
- Customizing the Heat Level: Want more heat? Leave the seeds in the jalapeños or add an extra pepper to the batter. For less spice, reduce the amount of jalapeño or omit the topping.
- Cheese Choices: For a twist, you can substitute the sharp cheddar with other cheeses like pepper jack or gouda. Just be sure to use a cheese that melts well to get that rich, gooey texture.
- Corn Options: Fresh, frozen, or canned corn kernels all work well in this recipe. If using frozen corn, make sure to thaw and drain it before adding to the batter.
Serving Suggestions
Jalapeño Cheddar Cornbread Muffins are a versatile side that pairs well with many dishes. Serve them alongside chili, soups, stews, or barbecue for a hearty and flavorful addition to your meal. They also make a great snack on their own, especially when paired with a dollop of butter or honey.
Equipment You’ll Need
- 12-cup muffin tin
- Large mixing bowl
- Whisk or spoon for mixing
- Measuring cups and spoons
Nutrition Information (per muffin)
- Calories: 285 kcal
- Carbohydrates: 26g
- Protein: 7g
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 37mg
- Sodium: 365mg
- Fiber: 2g
- Sugar: 10g
- Vitamin A: 305 IU
- Vitamin C: 6mg
- Calcium: 185mg
- Iron: 1mg