Description
These Easy Cheddar Jalapeno Cornbread Muffins combine the hearty texture of classic cornbread with the sharpness of cheddar cheese and a spicy kick from fresh jalapenos. Perfectly moist and golden brown, these muffins make a savory snack or a delicious side to any meal.
Ingredients
Dry Ingredients
- 1 cup enriched yellow cornmeal
- 1.25 cups self-rising flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 12 teaspoons vegetable oil (for greasing muffin tin)
Add-ins
- 2 cups grated cheddar cheese (reserve a small amount for topping)
- 1/3 cup diced fresh jalapenos (about 1 1/2 to 2 jalapenos)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Add 1 teaspoon of vegetable oil into the bottom of each cup of a 12-cup muffin tin. Place the tin in the oven to preheat along with the oven; this will heat the oil and help create a crispy crust on the muffins.
- Mix dry ingredients: In a large mixing bowl, use a fork to combine the cornmeal, self-rising flour, sugar, baking powder, and salt until evenly mixed. Set aside.
- Combine wet ingredients: In a large measuring cup or bowl, whisk together the buttermilk, beaten eggs, and 1/4 cup vegetable oil until fully blended.
- Make the batter: Pour the wet ingredients into the bowl of dry ingredients. Use the fork to mix until the batter is mostly smooth but do not overmix. Fold in all but a small handful of the grated cheddar cheese and all of the diced jalapenos evenly throughout the batter.
- Prepare muffin cups: Remove the preheated muffin tin from the oven carefully. Tilt the tin to swirl the hot oil around the bottom and lower sides of each muffin cup to coat them well. This sizzling oil is key for a crunchy edge.
- Fill and top muffins: Spoon the batter evenly into the muffin cups, filling them almost completely full. Sprinkle the reserved cheddar cheese on top of each muffin for a cheesy crust.
- Bake muffins: Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before carefully removing them to a wire rack or plate to cool further or serve warm.
Notes
- For less heat, remove seeds from jalapenos before dicing.
- Using self-rising flour simplifies the recipe; if using all-purpose flour, add 1 1/4 teaspoons baking powder and 1/2 teaspoon salt extra.
- Preheating the muffin tin with oil ensures a crispy outer edge and easier muffin removal.
- Allow muffins to cool slightly before removing from the tin to prevent sticking or breaking.
- These muffins freeze well; reheat in a toaster oven or microwave.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American