Name: Jalapeno Cheddar Cornbread Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 2 medium jalapeno peppers, seeded and diced (approximately ½ cup); Jalapeno slices, for topping (optional)

Jump to Recipe·Leave a Review

Why This Recipe Works

Jalapeno Cheddar Cornbread Muffins strike a perfect balance in flavor and texture. The combination of cornmeal and flour not only makes the muffins fluffy but also tender. Plus, soaking the cornmeal in milk enhances the muffins’ moisture, ensuring each bite remains soft and delightful. By mixing in both sweet and savory ingredients, this recipe elevates traditional cornbread into a scrumptious experience that’s hard to resist.

Why You’ll Love This Jalapeno Cheddar Cornbread Muffins

These muffins are ideal for any occasion. Whether you need a side dish for dinner or a snack during the day, they cater to a variety of tastes. The jalapenos add a pleasant kick, offering just the right amount of heat without overpowering the overall flavor. Each muffin is loaded with sharp cheddar cheese, ensuring your taste buds are treated to a rich, savory delight with every bite.

Ingredients

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
2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
Jalapeno slices, for topping (optional)

Preparing for Baking

Preheat the Oven

First things first, preheat your oven to 400°F (204°C). While it’s heating, prepare a 12-cup muffin tin by lining it with paper liners.

Soak the Cornmeal

In a large bowl, combine the whole milk and cornmeal. Let this mixture soak for 10 minutes; this step enhances the muffin’s texture and flavor.

Combine Ingredients

Once that’s ready, add the all-purpose flour, egg, vegetable oil, granulated sugar, brown sugar, baking powder, kosher salt, and garlic powder to the bowl. Mix everything until well combined, but don’t overdo it!

Fold in the Flavor

Now comes the fun part! Gently fold in the shredded cheddar cheese, corn kernels, and diced jalapeno peppers. Ensure everything is evenly distributed throughout the batter for the best flavor.

Fill the Muffin Tins

Next, evenly divide the batter among the 12 muffin cups, filling each about ¾ full. If you like, top each muffin with a slice of jalapeno for an eye-catching presentation.

Bake to Perfection

Bake these lovely muffins for 20 to 25 minutes. They’re ready when a toothpick inserted into the center comes out with a few crumbs but no wet batter. The aroma will fill your kitchen, making it hard to wait!

Cool and Enjoy

After baking, remove the muffins from the oven. Let them cool slightly before indulging in those rich flavors you’ve created!

Serving Suggestions

Pair with chili for a hearty, comforting meal.
Enjoy them warm with a pat of butter and drizzle of honey for a delightful contrast.
Serve alongside grilled meats at your next gathering for a fantastic treat.

Tips for Success

Using room temperature ingredients helps the muffins rise better.
Avoid overmixing; a few lumps in the batter are perfectly fine, and they won’t affect the texture.
If you love spice, adjust the number of jalapenos based on your heat preference.

Variations

For an extra kick, substitute half of the cheddar with pepper jack cheese.
Add cooked bacon bits for a smoky flavor that elevates these muffins even further.
Experiment with different types of cheese, such as Gouda or Gruyère, for a unique taste.

Storage Tips

To keep any leftovers fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap the muffins individually in plastic wrap and freeze them for up to 3 months. When ready to eat, simply reheat in the oven or microwave for that freshly-baked taste.

FAQs

Can I make these muffins ahead of time?

Yes! Making these muffins a day in advance works perfectly. Just store them in an airtight container at room temperature.

How can I make these muffins spicier?

If you’re up for it, add extra jalapenos or throw in a pinch of cayenne pepper to the batter for even more heat.

Can I use frozen corn in the recipe?

Absolutely! Just be sure to thaw and drain it before mixing it into the batter to avoid excess moisture.

What can I substitute for milk?

You can use buttermilk for a tangy twist or try a non-dairy milk substitute if you need a lactose-free option.

How do I know when the muffins are done baking?

These muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

These Jalapeno Cheddar Cornbread Muffins deliver not just on taste but also on comfort. They bring warmth and flavor to any meal, making them a wonderful addition to your culinary adventures. Whether shared at a gathering or savored at home, they’re guaranteed to become a recipe you’ll cherish and recreate often!