Jalapeño Cheddar Cornbread Muffins Recipe

Introduction

These Jalapeño Cheddar Cornbread Muffins with one-bowl prep are the perfect savory treat, combining spicy jalapeños with sharp cheddar cheese in a moist, tender cornbread. They come together quickly for an easy side dish or snack. If you enjoy this flavor combination, try the Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe for another delicious variation.

Ingredients

These Jalapeño Cheddar Cornbread Muffins deliver the perfect balance of sweet cornbread, spicy jalapeño kick, and sharp cheddar richness in every moist, golden bite.

• ½ cup butter, melted
• ¼ cup canola or vegetable oil
• 2 tablespoons honey, melted
• 3 tablespoons sugar
• 1 whole egg
• 1 cup milk, whole or reduced-fat
• ½ teaspoon baking soda
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup cornmeal
• pinch of salt
• 1 jalapeño, seeded and diced
• 1 cup sharp cheddar cheese, shredded

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: These Jalapeño Cheddar Cornbread Muffins come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Muffin Tin

Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or non-stick cooking spray to prevent your Jalapeño Cheddar Cornbread Muffins from sticking.

Step 2 — Combine Dry Ingredients

In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This ensures your leavening agents are evenly distributed for a consistent rise.

Step 3 — Mix Wet Ingredients

In a separate medium bowl, whisk 1 cup of buttermilk, 1/2 cup of melted butter (cooled slightly), 1/4 cup of honey or sugar, and 1 large egg until the mixture is smooth and fully combined.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; a few lumps are okay. Overmixing will result in dense Jalapeño Cheddar Cornbread Muffins.

Step 5 — Fold in Jalapeños and Cheese

Gently fold in 1/2 cup of shredded sharp cheddar cheese and 1/4 cup of finely diced jalapeños (seeds removed for milder heat). Reserve a small amount of cheese to sprinkle on top before baking.

Step 6 — Fill Muffin Cups

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved cheddar cheese on top of each muffin for a cheesy, golden crust.

Step 7 — Bake to Perfection

Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. The internal temperature should reach about 200°F (93°C).

Step 8 — Cool and Serve

Let the Jalapeño Cheddar Cornbread Muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best flavor and texture.

Nutritional Information

Calories	245
Protein	7g
Carbohydrates	28g
Fat	11g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size for Jalapeño Cheddar Cornbread Muffins.

Healthier Alternatives

These simple ingredient swaps let you customize your Jalapeño Cheddar Cornbread Muffins for various dietary needs while maintaining great flavor.

• Greek yogurt for sour cream — Adds extra protein while keeping moisture and tang
• Almond flour for cornmeal — Creates a lower-carb version with nutty flavor
• Nutritional yeast for cheddar — Provides cheesy flavor without dairy
• Applesauce for oil — Reduces fat while adding natural sweetness
• Gluten-free flour blend — Makes these muffins celiac-friendly with similar texture
• Turkey bacon for regular bacon — Lowers fat while maintaining savory notes
• Low-sodium baking powder — Reduces sodium content without affecting rise
• Coconut milk for buttermilk — Creates a rich dairy-free alternative

Serving Suggestions

• Pair these spicy Jalapeño Cheddar Cornbread Muffins with a bowl of chili or hearty soup for a comforting meal.
• Serve alongside barbecue favorites like pulled pork, ribs, or brisket for a classic Southern-inspired spread.
• Enjoy as a savory breakfast or brunch item with scrambled eggs, bacon, or a fresh fruit salad.
• Offer with a pat of honey butter or a drizzle of honey to balance the heat and enhance the cornbread’s sweetness.
• Transform into mini sliders by splitting and filling with sliced smoked turkey, roast beef, or pulled chicken.
• Bring to potlucks, picnics, or game day gatherings—they travel well and are always a crowd-pleaser.

For an elegant touch, warm the Jalapeño Cheddar Cornbread Muffins just before serving and plate on a rustic wooden board or in a cloth-lined basket.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and buttermilk to room temperature for better batter emulsification and a more even rise.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until the dry ingredients are moistened; a few lumps are essential for a tender, non-tough crumb.
• Mistake: Not properly preparing the jalapeños. Fix: For milder heat, remove seeds and ribs; for more kick, leave them in. Always wear gloves when handling.
• Mistake: Using pre-shredded bagged cheese. Fix: Shred a block of sharp cheddar yourself; it melts better and lacks the anti-caking agents that can make muffins greasy.
• Mistake: Filling muffin cups to the brim. Fix: Fill liners only ⅔ to ¾ full to prevent overflow and allow the signature muffin top to form properly.
• Mistake: Opening the oven door too early. Fix: Resist peeking for at least the first 15 minutes to prevent the muffins from collapsing from a sudden temperature drop.
• Mistake: Overbaking until a deep golden brown. Fix: Bake just until a toothpick comes out clean; the residual heat will continue cooking them, preventing a dry texture.
• Mistake: Letting muffins steam in the pan. Fix: Cool in the pan for only 5 minutes before transferring to a wire rack to keep the bottoms from getting soggy.

Storing Tips

• Fridge: Store cooled Jalapeño Cheddar Cornbread Muffins in an airtight container for up to 5 days.
• Freezer: Wrap muffins individually in plastic wrap, then place in a freezer bag or airtight container; freeze for up to 3 months.
• Reheat: Warm refrigerated or thawed muffins in a 350°F oven for 8-10 minutes, or until internal temperature reaches 165°F for food safety.

For best texture, avoid microwaving unless you prefer a softer crust—heat for 15-20 seconds per muffin if needed.

Conclusion

These Jalapeño Cheddar Cornbread Muffins are the perfect savory side for any meal. For more delicious pairings, try our Quick and Easy Green Chile Chicken Enchilada Casserole Recipe or Hot Sausage Beer Cheese Dip Recipe. We hope you love this recipe—please leave a review and subscribe for more!

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FAQs

Can I make these Jalapeño Cheddar Cornbread Muffins less spicy?

Yes, you can reduce the heat. Remove the seeds and membranes from the jalapeños before dicing them. For even milder Jalapeño Cheddar Cornbread Muffins, you can substitute with milder peppers like poblanos.

Can I use a different type of cheese in this recipe?

Absolutely. While sharp cheddar provides the classic flavor, other cheeses like pepper jack, Monterey Jack, or even a smoked gouda work wonderfully. The key is to use a cheese that melts well for the best Jalapeño Cheddar Cornbread Muffins.

How should I store leftover Jalapeño Cheddar Cornbread Muffins?

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat in the oven or toaster oven to restore their texture.