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homemade Jalapeño Cheddar Cornbread Muffins
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Jalapeño Cheddar Cornbread Muffins Recipe

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.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword homemade muffins, jalapeño
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 14 muffins
Calories 175kcal
Author Alaina Bullock
Cost $10

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • tsp salt
  • ½ cup unsalted butter melted and slightly cooled
  • 2 tbsp vegetable oil
  • 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

Instructions

  • 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!

Notes

* Jalapeño Peppers - use 1 for mildly spicy muffins, 2 for medium spicey, or 3 for extra spicy.
For Mini Muffins: this recipe will yield around 30 mini muffins. Bake at 350°F for around 10-12 minutes.
Storing Instructions: leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week.
Freezing Instructions: for longer storage, baked muffins can also be stored in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave when ready to eat.

Nutrition

Serving: 1muffin | Calories: 175kcal