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Savory Jalapeño Cheddar Cornbread Muffins

jalapeño cheddar cornbread muffins - featured image
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These savory jalapeño cheddar cornbread muffins are a perfect side for summer BBQs, combining a moist, tender crumb with a spicy kick and sharp cheddar flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 to 2 jalapeños, seeded and finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin or line it with paper cups.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, beat eggs lightly. Add buttermilk, melted butter, and honey; stir until smooth.
  4. Pour wet ingredients into dry mixture and gently fold with a spatula until just combined. Lumps are okay.
  5. Fold in diced jalapeños and shredded cheddar cheese.
  6. Spoon batter into muffin tin cups about 3/4 full.
  7. Bake for 18 to 22 minutes, checking at 18 minutes with a toothpick for doneness.
  8. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use fresh grated cheddar for best melt and flavor. Adjust jalapeño heat by removing seeds. For dairy-free, substitute butter and cheese with plant-based alternatives and use almond milk with vinegar instead of buttermilk. Check muffins early if your oven runs hot to avoid drying out.

Nutrition

Keywords: jalapeño, cheddar, cornbread, muffins, summer BBQ, spicy, cheesy, quick, easy

Find it online: https://yumbelle.com/savory-jalape-n-o-cheddar-cornbread-muffins-easy-recipe-for-summer-bbqs/