Jalapeño Cheddar Cornbread Muffins
Delicious and fluffy cornbread muffins with a kick of jalapeño and rich cheddar, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
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
- Gather your ingredients.
- Preheat your oven to 400°F (200°C).
- Prepare the muffin tin by greasing it or lining it with paper liners.
- Mix the dry ingredients in a large bowl.
- Combine the wet ingredients in another bowl.
- Blend the wet and dry ingredients together until just combined.
- Add the cheese and jalapeños.
- Fill the muffin tin with batter.
- Bake for 18-20 minutes.
- 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
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg