Jalapeño Cornbread Muffins Cheddar (Printable Version)

# What You'll Need:

→ Dry Ingredients

01 - 130 g all-purpose flour
02 - 140 g finely ground cornmeal
03 - 50 g granulated sugar
04 - 2 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.5 teaspoon fine salt

→ Wet Ingredients

07 - 60 g unsalted butter, melted and slightly cooled
08 - 1 large egg
09 - 180 ml whole milk or buttermilk

→ Add-Ins and Toppings

10 - 100 g sharp cheddar cheese, shredded
11 - 120 g corn kernels (fresh, frozen, or drained canned)
12 - 2 green onions, chopped
13 - 1 jalapeño, chopped
14 - 1 jalapeño, thinly sliced, for topping

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Grease a 12-cup muffin tin with butter or line with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together melted butter, egg, and milk until combined.
04 - Pour wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix.
05 - Fold in shredded cheddar, corn kernels, chopped green onions, and chopped jalapeño until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full. Top each with a slice of jalapeño.
07 - Bake for 14–16 minutes or until a toothpick inserted in the centre of a muffin comes out clean and tops are golden.
08 - Remove muffins from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm, ideally with a pat of butter.

# Helpful Notes:

01 - For milder muffins, substitute jalapeño with diced bell pepper.
02 - Do not overbake; remove muffins as soon as a toothpick comes out clean to maintain moisture.
03 - Muffins can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.
04 - To reheat, warm in a 175°C oven for 4–6 minutes or in a microwave for several seconds.
05 - Freeze muffins once cooled, storing in an airtight container for up to 3 months.

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