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Jalapeño Cheddar Cornbread Muffins

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Moist, buttery, cheesy, and sweetened with honey, these jalapeño cheddar cornbread muffins are a flavorful side dish with just the right amount of heat.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (204°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, combine melted butter, oil, honey, sugar, and egg; whisk until smooth.
  3. Add milk and baking soda to the wet ingredients and mix well.
  4. In a separate bowl, whisk together flour, baking powder, cornmeal, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the diced jalapeño and shredded cheddar cheese.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best served warm and pair wonderfully with soups or chili. Adjust the amount of jalapeño to control the heat level. For extra moisture, brush tops with melted butter after baking.

Nutrition

Find it online: https://www.rapidrecipes.blog/jalapeno-cheddar-cornbread-muffins-2/