Delicious cornbread muffins are laced with shredded sharp cheddar and slivered jalapeños for a flavor combination that offers just the right amount of sweet and heat in this homemade Jalapeño Cheddar Cornbread Muffins Recipe.
I’ll be the first to admit that I bake more sweet than savory things. From cookies to cupcakes to homemade candy, I definitely have a love for sweets. But every so often I get the urge to bake something savory like these Jalapeño Cheddar Cornbread Muffins.
These sweet, crumbly Jalapeño Cheddar Cornbread Muffins are unbelievably easy to make and incredibly delicious.
These tasty little muffins have all the fundamental elements – they’re moist, buttery, cheesy, savory, sweet, and have just the right amount of kick from the jalapeño. Plus, they’ve got great texture, thanks to the cornmeal.
These savory Jalapeño Cheddar Cornbread Muffins are delicious as an appetizer, a snack, or as a side. And they’re the perfect accompaniment to a bowl of homemade chili or juicy Slow Cooker Country Ribs!
How to Make Jalapeño Cheddar Cornbread Muffins
Making these homemade Jalapeño Cheddar Cornbread Muffins is SO easy. And you most likely have many of the ingredients at home.
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Jalapeño Cheddar Cornbread Muffins Ingredients
This easy cornbread muffin recipe uses common ingredients including:
- baking soda
- baking powder
- brown sugar
- vegetable oil
- jalapeño peppers
You’ll find the complete list of ingredients and instructions in the printable recipe card at the bottom of this post.
Jalapeño Cheddar Cornbread Muffins Recipe Instructions
These homemade muffins are extremely easy to make and don’t take much time at all. Here are a few helpful tips so your Jalapeño Cheddar Cornbread Muffins will turn out perfectly.
- These cornbread muffins are made pretty much the same way as other muffin recipes. You mix the dry ingredients in one bowl, the wet ingredients in another, and then you combine the two together. Just be careful not to overmix the batter.
- When filling the muffin tins with batter, don’t be afraid to fill them to the rim. These Jmuffins will rise up and puff nicely, but not to the extent of cupcakes. So there’s no need to worry about them overflowing.
- Watch the muffins closely as they bake and remove them as soon as they are done. Over baking will dry them out.
- Remove the muffins from the pan immediately once they are done. This will prevent the bottoms from becoming soggy from condensation. Let them cool for just a few minutes before serving.
What Can I Use In Place of Buttermilk?
Using buttermilk is what helps make these muffins so deliciously tender and moist. If you’ve ever had dry, gritty cornbread, then you know you don’t want to skip the buttermilk!
However, if you don’t happen to have any buttermilk on hand, you can easily make your own DIY sour milk.
Simply add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add in enough whole milk to make 1 cup total. Stir the mixture, then let it sit for 5 minutes before using.
While I strongly recommend using whole milk for the moistest, richest texture, you can use lower-fat or non-dairy milk if that’s all you have on hand.
How Spicy Are These Jalapeño Cheddar Cornbread Muffins?
These muffins are NOT overly spicy. In fact, I’m not a fan of spicy foods AT ALL and I love these Jalapeño Cheddar Cornbread Muffins!
First of all, the spice is mellowed by the cheese and also by the roasting.
Secondly, if you want to lower the amount of spice, even more, you can. Just lessen the amount of jalapeno you use, or even leave it out.
And, if you prefer extra spicy food, simply add more chopped jalapeño.
More Delicious Homemade Muffin Recipes
Looking for more delicious homemade muffin recipes like these Jalapeño Cheddar Cornbread Muffins? Check these out:
These cornbread muffins are definitely one of my forever favorite muffin recipes and I can’t wait for you to try them!
Let me know what you think by leaving a comment below or a star rating on the recipe card. Enjoy!
Printable Jalapeño Cheddar Cornbread Muffins Recipe
Jalapeño Cheddar Cornbread Muffins Recipe
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter melted and slightly cooled
- 2 tbsp vegetable oil
- ⅓ cup brown sugar (light or drak) packed
- 1 large egg at room temperature
- 2 tbsp honey
- 1 cup buttermilk at room temperature
- 1-2 large jalapeño peppers* finely chopped, seeds removed
- Preheat the oven to 425°F, and line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set prepared tray aside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt. Set to the side.
- In a medium mixing bowl, whisk together the cooled melted butter, oil, honey, and brown sugar until completely smooth and thick. Now, whisk in the egg, mixing until combined. Then whisk in the buttermilk, again mixing until completely combined.
- Pour the wet ingredients into the dry ingredients and whisk until completely combined. Avoid overmixing. Fold in the peppers.
- Spoon the batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce the heat to 350°F, and continue baking for another 16-17 minutes. Muffins should be in the oven for a total of around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove the muffins from the oven and the pan. Then allow them to cool on a rack for around 5-10 minutes before serving. Enjoy!