Go Back
- 1 cup cornmeal - 1 cup all-purpose flour - ½ cup grated cheddar cheese - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup milk - 2 large eggs - ¼ cup vegetable oil - 2-3 fresh jalapeños, diced (seeds removed for less heat) - ½ cup corn kernels (fresh or canned) These ingredients make the muffins soft and tasty. The cornmeal gives a nice texture. The cheddar adds a rich flavor. Jalapeños spice things up, but you can adjust the heat by removing the seeds. I like using Bob's Red Mill for cornmeal and flour. For cheese, Tillamook's cheddar is my go-to. If you want a milder flavor, try Monterey Jack cheese instead of cheddar. You can swap vegetable oil for melted butter for added richness. Using fresh produce makes a big difference. Fresh jalapeños add bright flavor and heat. Fresh corn gives a sweet crunch that canned corn lacks. Always check for firmness and color when selecting your produce. Fresh ingredients lead to tasty and vibrant muffins. First, set your oven to 400°F (200°C). This high heat helps the muffins rise nicely. Next, grab a muffin tin. You can line it with paper liners or grease it well with oil or butter. This step ensures easy removal after baking. In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Use a whisk to mix them well. This blend gives the muffins a great base and texture. In another bowl, mix 1 cup of milk, 2 large eggs, and ¼ cup of vegetable oil. Whisk these until they are smooth and well combined. This mixture adds moisture and richness to the muffins. Now, pour the wet mix into the dry mix. Stir gently until just combined. Do not overmix; this keeps your muffins light and fluffy. Then, add in 2-3 diced jalapeños and ½ cup of grated cheddar cheese. If you enjoy a milder flavor, remove the seeds from the jalapeños. Fold these in with ½ cup of corn kernels. The jalapeños and cheese give a nice kick and flavor. Divide the batter evenly among the muffin cups, filling each about ¾ full. This helps them rise without spilling over. Bake for 15-18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once done, let them cool for about 5 minutes in the tin, then transfer them to a wire rack. Enjoy these warm for the best taste! For the best texture in your jalapeño cheddar cornbread muffins, follow a few simple steps. Use both cornmeal and all-purpose flour for a balanced mix. This combo keeps the muffins tender yet sturdy. Mix the dry ingredients well before adding wet ones. This ensures even flavor. Be careful not to overmix once you combine wet and dry. Stir just until you see no dry spots. This helps keep the muffins light. If you want to adjust the spice level, start with fewer jalapeños. Use one or two diced jalapeños, and taste the batter. You can always add more if you like heat. Removing the seeds will also cut the spice. For a milder flavor, consider adding some sweet bell peppers. They will add color and crunch without heat. Avoiding some common mistakes can save your muffins. First, always preheat your oven. This helps muffins rise properly. Never skip lining or greasing the muffin tin. Sticking can ruin your muffins. Also, be sure to fill each muffin cup about ¾ full. If you overfill, they may spill over. Finally, let the muffins cool slightly before removing them. This helps them set and keeps them from crumbling. {{image_2}} You can make these muffins dairy-free easily. Replace the milk with almond or oat milk. Use dairy-free cheese instead of cheddar. This keeps the muffins tasty without any dairy. To make these muffins gluten-free, swap the all-purpose flour for a gluten-free blend. Look for blends designed for baking. This change will let everyone enjoy the muffins without gluten. You can add fun flavors with mix-ins. Consider chopped bell peppers for sweetness. Add bacon bits for a savory touch. You could even throw in some sweet corn for extra texture. Each mix-in changes the muffins, making them unique! You can store your leftover muffins in an airtight container. Let them cool completely first. This keeps them fresh and moist. Place a paper towel in the container to absorb excess moisture. Store at room temperature for up to three days. If you want them to last longer, consider freezing. To freeze muffins, wrap them individually in plastic wrap. Then place them in a freezer bag. Make sure to remove as much air as you can. This prevents freezer burn. You can freeze them for up to three months. Label the bag with the date so you remember when you froze them. Reheating your muffins is easy! You can use a microwave or an oven. For the microwave, heat for about 15-20 seconds. Check to see if they are warm enough. If not, add a few more seconds. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them crispy on the outside. Enjoy them warm for the best taste! Yes, you can make these muffins ahead of time. Bake them and let them cool. Store them in an airtight container at room temperature. They stay fresh for about two days. For longer storage, you can freeze them. Just remember to wrap each muffin well before freezing. When you’re ready to eat, thaw them overnight in the fridge. Jalapeño Cheddar Cornbread Muffins last for about two days at room temperature. If you store them in the fridge, they can last up to a week. If you freeze them, they can last up to three months. Always check for signs of spoilage before eating. If they smell off or look dry, it's best to toss them. These muffins pair well with many dishes. Consider serving them with chili or soup for a hearty meal. They also work great as a side for grilled meats. For a lighter option, serve them with a fresh salad. You can even enjoy them with butter or honey for a tasty snack. We covered the key ingredients for making Jalapeño Cheddar Cornbread Muffins. I shared tips for fresh produce, mixing dry and wet ingredients, and baking. You learned about variations, storage, and common mistakes to avoid. The right ingredients and techniques make a big difference. Now you can enjoy these muffins fresh or store them for later. Dive into baking and impress your friends with your tasty treats!

Jalapeño Cheddar Cornbread Muffins

Get ready to elevate your snack game with these Jalapeño Cheddar Cornbread Muffins! Bursting with flavor from fresh jalapeños and gooey cheddar cheese, these muffins are the perfect blend of spicy and cheesy. Perfect for any occasion, they’re easy to make and ready in just 35 minutes. Click through to explore the full recipe and impress your family and friends with these delicious treats!
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

½ cup grated cheddar cheese

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup vegetable oil

2-3 fresh jalapeños, diced (seeds removed for less heat)

½ cup corn kernels (fresh or canned)

Instructions
 

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.

    In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until thoroughly mixed.

      In another bowl, whisk together the milk, eggs, and vegetable oil until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!

          Gently fold in the diced jalapeños, cheddar cheese, and corn kernels.

            Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Once baked, remove from the oven and let cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm with a pat of butter on top and a sprinkle of chopped cilantro for a pop of color.