Cheddar Jalapeño Cornbread Muffins are the perfect spicy twist on traditional cornbread, offering a delightful combination of savory flavors with just the right kick. These muffins incorporate sharp cheddar cheese and diced jalapeños, infusing the classic cornbread with rich, bold flavors that melt in your mouth. The cheddar provides a gooey, melty texture while the jalapeños add a zesty heat that’s not overwhelming but pleasantly warming. Ideal as a side for chili, barbecue, or soup, these muffins can also stand alone as a hearty breakfast or snack. Easy to make and even easier to enjoy, Cheddar Jalapeño Cornbread Muffins are a wonderful way to spice up any meal.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted unsalted butter
- 1 cup shredded sharp cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped
- Optional: additional jalapeño slices for topping
Directions:
- Preheat the oven and prepare the muffin tin:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Combine dry ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, beat together the buttermilk, eggs, honey, and melted butter until smooth.
- Combine wet and dry mixtures:
- Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
- Add cheese and jalapeños:
- Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the batter.
- Fill the muffin tin:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, top each muffin with a thin slice of jalapeño for extra heat and a decorative touch.
- Bake the muffins:
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm for the best flavor and texture.
Cheddar Jalapeño Cornbread Muffins are not only packed with flavor but also beautifully textured, with a moist interior and a slightly crispy exterior. They are perfect for anyone who loves a little spice in their life and wants to add a zesty, cheesy twist to their meals. Whether enjoyed as a savory breakfast bite or as a bold side dish, these muffins are sure to be a hit.
