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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (room temperature) - 1/4 cup vegetable oil - 2 large eggs (lightly beaten) - 1/2 cup shredded sharp cheddar cheese - 1/2 cup finely chopped jalapeños (fresh for a kick or pickled for tang) - 1/4 cup granulated sugar You need a mix of dry and wet items to make these muffins. First, cornmeal and flour form the base. Baking powder helps them rise. A pinch of salt balances the flavors. For the wet part, buttermilk adds moisture and tang. Vegetable oil keeps the muffins soft. Eggs help bind everything. Now, let’s boost the flavor. Sharp cheddar cheese adds a rich taste. Jalapeños give heat and freshness. A little sugar rounds it all out. This mix makes your muffins tasty and unique! {{ingredient_image_2}} First, you need to preheat your oven to 400°F (200°C). This step is key for baking. While the oven heats, prepare your muffin tin. You can do this by lining it with paper liners or greasing each cup with cooking spray or butter. This helps the muffins come out easily. Next, take a large mixing bowl and combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients well. You want to make sure there are no lumps left. This mix is the base for your muffins. In another bowl, whisk together the buttermilk, vegetable oil, and eggs. Make sure this mixture looks creamy and uniform. This blend adds moisture and richness to your muffins. Now, pour the wet ingredients into the bowl with your dry mix. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix. It’s okay if there are a few lumps. Overmixing makes the muffins tough and not fluffy. Using a spoon or muffin scoop, fill each prepared muffin cup about two-thirds full. This allows space for rising. Place the muffin tin in your preheated oven and bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready! After baking, let them cool in the pan for about 5 minutes before transferring them to a wire rack. To get the best texture, avoid overmixing. Mix the wet and dry ingredients until they just come together. A few lumps are okay. This keeps the muffins light and fluffy. Check for doneness by looking for a golden top. Insert a toothpick into the center. If it comes out clean, your muffins are ready. If it has batter on it, bake for a few more minutes. Serve your muffins warm with honey butter for a sweet kick. A spicy dip can also add extra flavor. Try mixing sour cream with hot sauce for a quick dip. For garnishing, place a slice of jalapeño on top of each muffin. This adds color and shows off the spicy flavor inside. If your muffins do not rise, check your baking powder. It should be fresh and active. If it’s old, it may not work well. To adjust the spice levels, use fewer jalapeños or choose mild ones. You can also add a bit of sugar to balance heat. Taste the batter before baking to find your perfect level. Pro Tips Use Fresh Jalapeños: For an extra kick, opt for fresh jalapeños instead of pickled ones. Adjust the amount based on your heat preference! Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature before mixing. This helps create a smoother batter and fluffier muffins. Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough muffins. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven for the best texture! {{image_4}} If you want to switch up the cheese, try Monterey Jack cheese. It melts well and adds a creamy texture. For those who prefer plant-based options, vegan cheese works too. Look for a brand that melts nicely for the best results. You can adjust the spice level of your muffins easily. Use mild jalapeños for a gentle kick, or opt for hot peppers if you want more heat. You can also add spices like cayenne or smoked paprika to enhance the flavor. Just a pinch can make a big difference! Want to make your muffins even tastier? Stir in some corn kernels for a sweet crunch. Fresh herbs like chives or cilantro can add a fresh taste. These add-ins will elevate your cornbread muffins to new heights! You can store your Cheddar Jalapeño Cornbread Muffins at room temperature. Keep them in a sealed container. This keeps them fresh for about two days. If you want longer storage, place them in the fridge. They can last up to a week in the fridge. Just remember to let them cool completely before storage. Freezing these muffins is a great way to save them for later. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you want to enjoy a muffin, take it out of the freezer. Let it thaw at room temperature or microwave it for a few seconds. For best results, reheat them in the oven at 350°F. This makes them warm and crispy again. At room temperature, the muffins last about two days. In the fridge, they can stay fresh for about a week. If you freeze them, you have up to three months. Make sure to check them for any signs of spoilage. If they smell off or have mold, it’s best to toss them. Storing them correctly helps keep their delicious flavor intact. Yes, you can make these muffins ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to three months. Just thaw them in the fridge overnight before serving. Yes, you can use regular milk or milk with vinegar as a substitute. To make a quick buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. This will give you a similar tangy flavor. Besides the toothpick test, look for golden brown tops and a firm texture. Gently press the top; if it springs back, they are done. You can also listen for a slight crackling sound as they bake. These muffins pair well with honey butter or spicy dips. Try serving them with chili, soup, or a fresh salad. You can also enjoy them with a slice of cheese or avocado for a tasty snack. You can make delicious Cheddar Jalapeño Cornbread Muffins easily. We covered the key ingredients, from dry to wet. Mixing them correctly is crucial for great texture. Remember to preheat the oven and prepare your muffin tin well. Use tips to enhance flavor and solve common baking issues. Feel free to explore variations to suit your taste. Lastly, proper storage helps keep them fresh. Enjoy your baking and the tasty results!

Cheddar Jalapeño Cornbread Muffins

Deliciously cheesy and spicy cornbread muffins, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup jalapeños, finely chopped
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or butter to prevent sticking.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Using a whisk, blend these dry ingredients thoroughly until there are no lumps.
  • Add the granulated sugar, shredded cheddar cheese, and finely chopped jalapeños to your dry mixture. Stir them in gently to ensure they are evenly distributed throughout the flour mixture.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, and lightly beaten eggs until the mixture looks uniform and creamy.
  • Pour the wet ingredients into the bowl with the dry ingredients. Carefully fold everything together with a spatula or wooden spoon until the dry ingredients are just moistened. Aim for a few lumps; overmixing can lead to tough muffins.
  • Using a spoon or a muffin scoop, divide the batter evenly into the prepared muffin cups, filling each one about two-thirds full to allow for rising.
  • Place the muffin tin in the preheated oven and bake for 15-18 minutes. They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Afterward, carefully transfer the muffins to a wire rack to cool completely.

Notes

Serve warm with honey butter or a spicy dip. Garnish with a fresh slice of jalapeño.
Keyword cheddar, cornbread, jalapeño, muffins