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Jalapeño Cheddar Cornbread Muffins

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5 from 80 reviews

Delicious and fluffy cornbread muffins with a kick of jalapeño and rich cheddar, perfect for any occasion.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or a plant-based alternative)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup jalapeño peppers, chopped (seeds removed for less heat)
  • Optional: Fresh herbs or green onions

Instructions

  1. Gather your ingredients.
  2. Preheat your oven to 400°F (200°C).
  3. Prepare the muffin tin by greasing it or lining it with paper liners.
  4. Mix the dry ingredients in a large bowl.
  5. Combine the wet ingredients in another bowl.
  6. Blend the wet and dry ingredients together until just combined.
  7. Add the cheese and jalapeños.
  8. Fill the muffin tin with batter.
  9. Bake for 18-20 minutes.
  10. Cool and serve warm.

Notes

These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for about a month.

Nutrition

Find it online: https://pennykitchenz.com/jalapeno-cheddar-cornbread-muffins/

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