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Warm Jalapeño Cheddar Cornbread Muffins: 12 Joyful Bites

Jalapeño Cheddar Cornbread Muffins
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Enjoy these delightful mini cornbread muffins packed with the zesty flavor of jalapeño and the savory goodness of cheddar cheese. Perfect for a quick snack or a side dish, they’re easy to make and always a crowd-pleaser.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/2 cup shredded cheddar cheese
  • 1-2 jalapeños, finely diced (seeds removed for less heat)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease or line a mini muffin tin.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded cheddar cheese and diced jalapeños.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a milder flavor, remove all seeds and membranes from the jalapeños.
  • Buttermilk can be substituted with regular milk with 1 tablespoon of lemon juice or white vinegar added and left to sit for 5 minutes.
  • You can add a pinch of cayenne pepper for extra heat if desired.
  • These muffins are best served warm.

Nutrition

Find it online: https://cookerycourier.com/jalapeno-cheddar-cornbread-muffins/