Sweet & Spicy Jalapeño Cheddar Cornbread Muffins
80% authentic · American
Individual jalapeño cornbread muffins with a delightful balance of sweetness, spice from the jalapeños, and savory cheddar cheese. Perfect for grab-and-go.
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Ingredients
- all-purpose flour1 1/4 cups
- yellow cornmeal1 cup
- granulated sugar1/2 cup
- baking powder2 teaspoons
- salt1/2 teaspoon
- large eggs2
- buttermilk1 cup
- vegetable oil1/2 cup
- fresh jalapeños, seeded and finely diced2
- shredded sharp cheddar cheese1 cup
Steps
- 1
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together eggs, buttermilk, and vegetable oil.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in the diced jalapeños and shredded cheddar cheese.
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
