Jalapeño Cornbread Muffins Cheddar

These Jalapeño Cornbread Muffins are the ultimate mix of comfort and excitement. Buttery and tender, they carry a gentle heat from fresh jalapeños with pockets of sharp cheddar and sweet corn in every bite. When I need a speedy side for chili or just crave a savory snack, these never disappoint and my family is always fighting for seconds.

The first time I baked these, my husband insisted I double the next batch because they vanished almost as soon as they cooled. Now they are our go to for Saturday night chili and snacks the next day.

Ingredients

• All purpose flour: gives each muffin structure and fluffiness so use unbleached flour for best flavor and texture
• Finely ground cornmeal: adds that traditional cornbread grit along with a deep corn flavor steer clear of coarse grinds for tender muffins
• Granulated sugar: balances the heat and boosts that classic cornbread sweetness try brown sugar for a subtle molasses twist
• Baking powder and baking soda: together guarantee a high rise and airy crumb ensure both are fresh for best results
• Salt: strengthens all the flavors and keeps things from tasting flat opt for kosher or sea salt for cleanest taste
• Melted unsalted butter: creates a rich crumb so let it cool just enough before mixing to avoid scrambling your egg
• Large egg: binds the batter and brings extra tenderness always use room temperature eggs for even mixing
• Milk or buttermilk: softens the crumb choosing buttermilk gives a pleasant tang that works beautifully with corn
• Fresh or frozen corn kernels: deliver sweetness and juicy pops use firm bright yellow corn for the best bite
• Sharp cheddar cheese: brings sharpness and creamy pockets use freshly shredded cheese for a more even melt
• Chopped green onions: add a fresh herbal kick pick crisp vibrant stalks
• Fresh jalapeños: for heat one chopped for the batter and more slices for topping pick peppers that are shiny and firm

Step-by-Step Instructions

Prepare Your Pan and Oven:

Preheat your oven to three hundred fifty degrees and grease a twelve cup muffin pan with soft butter or line with sturdy cupcake liners ensuring muffins come out easily with golden edges

Whisk the Dry Ingredients Together:

Combine all purpose flour finely ground cornmeal granulated sugar baking powder baking soda and kosher salt in a large mixing bowl whisk until fully blended and no lumps remain so every bite is even

Mix the Wet Ingredients:

In a separate bowl whisk melted slightly cooled butter one large egg and milk or buttermilk until completely combined this creamy blend is your key to tender moist muffins

Combine Wet and Dry Mixtures:

Pour the wet mixture into the bowl with the dry ingredients stir using a spatula just until no streaks of flour show a few lumps are fine overmixing will make the muffins tough

Add the Good Stuff:

Fold in the sharp cheddar cheese corn kernels green onions and chopped jalapeño with a gentle hand so you get pockets of flavor throughout without deflating the batter

Fill and Top the Muffin Cups:

Spoon the batter into your muffin pan filling each cup about three quarters full so they rise just right top each with a jalapeño slice for extra pop and color

Bake to Perfection:

Place the pan in your preheated oven and bake for fourteen to sixteen minutes if using a standard muffin tin check at fourteen minutes by inserting a toothpick in the center which should come out clean and muffin tops will be golden

Cool and Serve:

Cool muffins for five minutes in the pan then transfer to a wire rack serve warm with a pat of butter for extra comfort

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Cheddar cheese is my favorite part because it forms little gooey pockets in the muffins which my kids love to discover in every bite. I have fond memories of my grandmother slipping me an extra muffin warm from her iron pan when I was a kid and I keep the tradition going with my own.

Storage Tips

Store leftover muffins at room temperature for up to two days in a sealed container. For longer storage tuck them in the fridge for up to a week or freeze cooled muffins in airtight bags for up to three months. Reheat in the microwave in ten second bursts or warm them in a low oven to restore their fresh baked feel.

Ingredient Substitutions

If you prefer milder muffins swap jalapeños for chopped sweet bell peppers. Want extra flavor use smoked cheddar in place of sharp cheddar. For dairy free muffins use plant milk and melted coconut oil instead of butter. Canned or frozen corn gives great texture year round if fresh is not available.

Serving Suggestions

Pair these muffins with hearty chili stews or collard greens for a true Southern comfort meal. For breakfast split one open toast it lightly and slather with honey or spicy jam. Cut them up into a spicy bread salad or use as a side with barbecue.

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Cultural Context

Cornbread has a long tradition in the American South as a daily bread and comfort food for celebrations and regular meals alike. Making them as muffins means everyone gets those crunchy edges. Adding jalapeños and cheese is a modern take that brings new flavor to a timeless favorite.

Commonly Asked Questions

→ Can I make these muffins less spicy?

Yes! Substitute the jalapeños with chopped bell peppers for a mild, flavorful twist. You’ll still get great taste without the heat.

→ What type of cornmeal works best?

Use finely ground cornmeal for the lightest, most tender crumb. Medium grind will give a coarser texture.

→ How should I store the muffins?

Keep at room temperature in an airtight container for up to two days, or refrigerate for longer freshness.

→ Can I freeze these muffins?

Absolutely! Let them cool, then freeze in airtight containers. Use within three months for best flavor and texture.

→ What are some good serving suggestions?

These muffins are delicious with chili, soups, stews, or as a snack with butter. Perfect for potlucks or cozy meals.

→ Is buttermilk a good substitute for milk?

Yes, buttermilk adds a subtle tang and tenderness. Both milk and buttermilk yield excellent results.