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For these delightful muffins, gather the following ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup honey - 1/4 cup vegetable oil - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped (adjust for spice preference) - 1/4 cup corn kernels (fresh or frozen) These components come together to create a sweet and spicy treat. You can take the flavor up a notch with: - 1 tablespoon fresh cilantro, chopped for garnish Adding cilantro gives the muffins a fresh touch and brightens the taste. Be mindful of common allergies when making these muffins. The recipe contains: - Wheat (from all-purpose flour) - Dairy (from buttermilk and cheese) - Eggs If anyone has allergies, consider alternative ingredients. Use gluten-free flour, plant-based milk, or egg replacers. Always check labels for hidden allergens. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step ensures even cooking. Next, grease a muffin tin or use paper liners. Greasing helps prevent sticking and makes clean-up easier. In a large bowl, combine the dry ingredients. Use 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they’re well mixed. This step adds air and lightness to your muffins. In another bowl, mix the wet ingredients. Use 1 cup of buttermilk, 2 large eggs, 1/4 cup of honey, and 1/4 cup of vegetable oil. Stir them until smooth. This mixture adds moisture and flavor to your muffins. Pour the wet mix into the dry mix. Stir gently until just combined. Do not overmix, as this can make the muffins tough. Fold in 1 cup of shredded sharp cheddar cheese, 2-3 finely chopped jalapeños, and 1/4 cup of corn kernels. Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes. To test for doneness, insert a toothpick into the center. It should come out clean. Once baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy your flavorful muffins warm! If your muffins don’t rise, check your baking powder. It should be fresh. Also, avoid overmixing. This can make the muffins dense. If they turn out dry, try adding more buttermilk. This will add moisture and flavor. For a soft texture, use room-temperature eggs and buttermilk. This helps the batter mix well. Mix the dry and wet ingredients until just combined. A few lumps are okay. Fold in the jalapeños and cheese gently. This keeps your muffins light and fluffy. Serve these muffins warm for the best taste. They pair well with chili or soup. You can also enjoy them with honey butter. For a fresh touch, top with chopped cilantro. These options enhance the flavor and make your meal special. Pro Tips Adjust the Spice Level: If you prefer less heat, remove the seeds from the jalapeños before chopping. For a spicier kick, add extra jalapeños or use a spicier variety. Cheese Variations: Feel free to experiment with different cheese types such as pepper jack or Monterey jack for a unique flavor twist. Use Fresh Corn: If available, use fresh corn kernels for a sweeter taste and added texture. Just cut them off the cob and fold them into the batter. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Reheat in the oven for best results. {{image_2}} You can easily swap ingredients to fit your needs. If you're gluten-free, try using a gluten-free flour blend instead of all-purpose flour. For a dairy-free version, replace buttermilk with almond milk or oat milk. Use a plant-based cheese to keep it vegan while maintaining flavor. Honey can be swapped with maple syrup for a similar sweetness. Feel free to experiment with other veggies! Chopped bell peppers add sweetness and color. For a heartier muffin, include cooked and crumbled bacon or sausage. If you want a touch of freshness, add diced green onions or spinach. These ingredients keep the muffins exciting and flavorful. You can play with the balance of sweet and savory. To make it sweeter, add a bit more honey or even cornmeal. You might also try adding a handful of blueberries or diced apples. If you prefer a more savory muffin, increase the jalapeños or add spices like cumin or smoked paprika. Each change makes the muffins unique! To keep your jalapeño cheddar cornbread muffins fresh, store them in an airtight container. Place them at room temperature if you plan to eat them within two days. For longer storage, the fridge is a good choice. Just remember that the fridge can dry them out a bit. When you're ready to enjoy your muffins again, reheating is simple. Preheat your oven to 350°F (175°C). Wrap the muffins in aluminum foil to keep them soft. Heat for about 10 minutes or until warm. You can also use a microwave. Just heat them for 15-20 seconds. This works great if you’re in a rush! If you want to save some muffins for later, freezing is a smart option. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag for extra protection. They will stay good for about three months. To thaw, simply take one out and let it sit at room temperature for about an hour. You can also reheat them straight from the freezer; just add a few extra minutes to your heating time. Enjoy your flavorful delight anytime! Yes, you can make these muffins ahead. Bake them and let them cool. Store the muffins in an airtight container. They will stay fresh for up to three days. You can also freeze them for longer storage. Just thaw them overnight in the fridge before serving. To adjust the spice level, change the number of jalapeños. For mild muffins, use only one jalapeño. If you want more heat, add two or three. Remove the seeds and membranes for a milder flavor. You can also add a pinch of cayenne pepper for extra kick. Yes, you can use different cheeses. Monterey Jack or pepper jack work well. These cheeses will give a nice flavor and melt well. You can even try a blend of cheeses for a unique taste. Just keep the amount the same, about one cup of cheese. These muffins are great with chili or soup. They also pair well with grilled meats. For a snack, enjoy them with butter or honey. You can even serve them with a fresh salad. The options are endless! In this post, we explored the ingredients, steps, tips, variations, and storage for Jalapeño Cheddar Cornbread Muffins. You learned how to create tasty muffins while considering allergies and personal tastes. Remember, small changes can lead to delicious results. With these methods, you can enjoy perfect cornbread muffins every time. Keep experimenting with flavors and ingredients, and always enjoy the process. Happy baking!

Spicy Jalapeño Cheddar Cornbread Muffins

Deliciously spicy cornbread muffins with cheddar cheese and jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 0.25 cup honey
  • 0.25 cup vegetable oil
  • 1 cup shredded sharp cheddar cheese
  • 2 to 3 jalapeños, finely chopped
  • 0.25 cup corn kernels
  • 1 tablespoon fresh cilantro, chopped (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the buttermilk, eggs, honey, and vegetable oil until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
  • Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels, mixing gently to distribute evenly.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Once done, remove from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  • Serve warm, garnished with fresh cilantro if desired.

Notes

Adjust the number of jalapeños based on your spice preference.
Keyword cheddar, cornbread, jalapeno, muffins, spicy