Cheesy Jalapeno Cornbread Muffins
These cornbread muffins are tender and cheesy with a gentle kick from fresh jalapenos. They balance sweet corn flavor with melty cheese, making them a delicious side dish or snack.
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 12 muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
2 large eggs
¼ cup unsalted butter, melted (plus more for greasing)
1 cup shredded cheddar cheese (or pepper jack for extra spice)
1–2 jalapenos, finely diced (remove seeds for milder heat)
½ cup corn kernels (fresh, frozen, or canned, drained)
Instructions
Preheat oven
Heat to 200°C (400°F). Grease or line a 12‑cup muffin tin.
Mix dry ingredients
In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk buttermilk, eggs, and melted butter.
Combine & fold
Pour wet ingredients into the dry mixture.
Gently fold until just combined (do not overmix).
Fold in shredded cheese, diced jalapenos, and corn kernels.
Fill muffin tin
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake
Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean.
Serve
Let cool slightly, then enjoy warm with butter or honey.
Notes & Tips
Extra cheesy top: Sprinkle a little extra cheddar on each muffin before baking.
Spice control: Use one jalapeno (or remove seeds) for mild heat, or add more for a kick.
Storage: Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days. Reheat in oven or air fryer for best texture.
Freezer-friendly: Wrap individually and freeze up to 3 months.
Frequently Asked Questions
Q: Can I make them gluten-free?
Yes — substitute flour with a 1:1 gluten-free blend.
Q: Can I use regular milk instead of buttermilk?
Yes, but the muffins will be less tender. Add a splash of vinegar or lemon juice to mimic buttermilk.
Q: Can I make them sweeter?
Increase sugar to ½ cup if you prefer a sweeter cornbread.
Nutritional Information
Calories: 190
Protein: 6 g
Fat: 8 g
Carbohydrates: 24 g
Fiber: 2 g
Sugar: 4 g
Sodium: 260 mg