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Jalapeño Cheddar Cornbread Muffins

Spicy and cheesy cornbread muffins with a perfect balance of heat from jalapeños and richness from cheddar cheese.

Ingredients

Scale

For the Crust:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1 egg
  • 1 cup shredded cheddar cheese
  • 2 jalapeños, diced (seeds removed for less heat)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In another bowl, mix milk, melted butter, honey, and egg until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in shredded cheddar cheese and diced jalapeños.
  6. Divide the batter evenly into the muffin tin, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally