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To make Cheddar Jalapeño Cornbread Muffins, gather these ingredients: - 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 - 1 cup shredded sharp cheddar cheese - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 2 tablespoons honey (optional, for a hint of sweetness) You can add a few optional ingredients to boost flavor: - Fresh herbs like cilantro or chives for a fresh note - A pinch of garlic powder for savory depth - Crumbled bacon for a smoky crunch Don’t worry if you lack some ingredients. Here are some swaps: - Use almond milk or oat milk instead of buttermilk. - Substitute coconut oil for vegetable oil to add a hint of sweetness. - Replace sharp cheddar with pepper jack for extra heat. These substitutions keep the muffins tasty while catering to your needs. Enjoy the process of making these flavorful muffins! {{ingredient_image_1}} First, I start by preheating my oven to 400°F (200°C). This temperature helps the muffins rise well. I then grease a muffin tin or line it with paper liners. This step keeps the muffins from sticking. Next, I grab a large mixing bowl. In it, I 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. I whisk these together until they blend nicely. This mix gives the muffins their base. In another bowl, I mix the wet ingredients. I add 1 cup of buttermilk, 1/3 cup of vegetable oil, and 1 large egg. I stir these until they look smooth. This mixture adds moisture and richness to the muffins. Now, I pour the wet mix into the dry mix. I gently stir until just combined. It’s key not to overmix here. Then, I fold in 1 cup of shredded sharp cheddar cheese and 1/2 cup of finely chopped jalapeños. If I want a touch of sweetness, I add 2 tablespoons of honey. This step layers in flavor and texture. I divide the batter evenly among the muffin cups, filling each about two-thirds full. Then, I place the muffin tin in the oven. I bake them for 15-20 minutes. I check for doneness by inserting a toothpick into the center. If it comes out clean, they're ready! After baking, I let them cool in the tin for about 5 minutes. Then, I transfer them to a wire rack to cool completely. To get a great muffin texture, I focus on mixing. I mix the dry and wet ingredients separately. When I combine them, I stir gently. This helps keep air in the batter. Overmixing can make them dense. I like to see small lumps in the mix; this is normal. Jalapeños can be spicy or mild. To control the heat, I remove the seeds. If you want less spice, use fewer jalapeños. For more heat, add more chopped jalapeños. You can also mix in some crushed red pepper for extra kick. Each baker can adjust to their taste. I love serving these muffins warm. A dollop of butter on top makes them special. You can also pair them with a spicy dipping sauce. For a fun look, add a slice of jalapeño on top. These muffins work great as a side dish for chili or soup. They can also be a tasty snack on their own. Pro Tips Fresh Jalapeños: Using fresh jalapeños adds vibrant flavor and heat. If you prefer less spice, remove the seeds and membranes before chopping. Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. Don’t Overmix: Mix the batter just until combined to ensure your muffins are light and fluffy. Overmixing can lead to dense muffins. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Reheat in the oven for the best texture. {{image_2}} You can swap out cheddar cheese for other tasty options. Try pepper jack for a spicy kick. Or, use Monterey Jack for a milder flavor. If you like blue cheese, it adds a bold taste too. Each cheese brings its own unique flavor. Feel free to get creative with your muffins. You can add whole corn kernels for extra texture. Chopped green onions lend a fresh taste. Consider mixing in cooked bacon bits for a savory touch. You can even fold in sun-dried tomatoes for a hint of sweetness. You can make sweet or savory cornbread muffins. To make them sweet, add honey or sugar to the batter. You can also mix in blueberries or cranberries. For a savory twist, skip the honey and add herbs like thyme or rosemary. Both versions taste great and fit different meals. Store your leftover muffins in an airtight container. This keeps them fresh. You can place a paper towel inside to absorb any moisture. Let them cool completely before storing. They will stay good for up to three days at room temperature. For longer storage, move them to the fridge. They stay fresh for about a week this way. Reheat your muffins in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 5 to 10 minutes. This keeps them soft and warm. You can also microwave them for 15 to 20 seconds. But this may make them a bit chewy. Freezing is a great option for long-term storage. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. They will last for up to three months in the freezer. When you want to eat them, thaw them in the fridge overnight. Reheat them in the oven for a tasty treat. Yes, you can make these muffins gluten-free. Simply swap out the all-purpose flour for a gluten-free flour blend. Look for blends that include xanthan gum for the best results. This change keeps the muffins light and fluffy without gluten. To adjust the heat level, you can change the amount of jalapeños. Use fewer jalapeños if you want less spice. If you love heat, add more or leave some seeds in. For a milder flavor, try using roasted red peppers instead. These muffins pair well with many dishes. Serve them warm with butter for a simple treat. They are great alongside chili, soups, or stews. You can also enjoy them with a spicy dipping sauce for added flavor. These muffins stay fresh for about 2-3 days at room temperature. Store them in an airtight container to keep them moist. You can also freeze them for up to 3 months. Just thaw before serving for the best taste. In this blog post, we explored the key ingredients for Cheddar Jalapeño Cornbread Muffins. You learned about optional ingredients to boost flavor and smart substitutions. We also covered step-by-step instructions for mixing, baking, and cooling. Tips for the perfect texture and serving ideas were shared, along with variations to make them your own. Finally, we discussed the best ways to store and reheat leftovers. Now, you’re ready to bake delicious muffins that everyone will love. Enjoy experimenting with flavors and sharing your creations!

Cheddar Jalapeño Cornbread Muffins

Deliciously spicy and cheesy cornbread muffins with jalapeños and cheddar.
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 12
Calories 200 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
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup fresh jalapeños, finely chopped (seeds removed for less heat)
  • 2 tablespoons honey (optional, for a hint of sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
  • In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. Whisk them together until well mixed.
  • In another bowl, combine the buttermilk, vegetable oil, and egg. Stir until well blended.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined; be careful not to overmix.
  • Fold in the shredded cheddar cheese, jalapeños, and honey (if using) until evenly distributed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Once done, remove them from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm, potentially with a dollop of butter or alongside a spicy dipping sauce. Garnish with a slice of jalapeño on top for an extra kick!
Keyword cheddar, cornbread, jalapeño, muffins