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To make Cheddar Jalapeño Cornbread Muffins, you need the following main ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 1/3 cup vegetable oil - 1 large egg - 1 cup sharp cheddar cheese, shredded - 1 to 2 jalapeños, finely chopped (remove seeds for less heat) These ingredients come together to create a tasty and fluffy muffin. The cornmeal gives texture, while the cheddar adds rich flavor. The jalapeños bring a delightful kick. You can add more flavor with these optional ingredients: - 1/4 cup honey (for sweetness) Honey helps balance the spice from jalapeños. It also makes the muffins moist and adds a touch of sweetness. If you want to change things up, here are some substitutions to consider: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Substitute milk for buttermilk; just add a splash of vinegar for tanginess. - Try different cheeses like pepper jack for more heat or mozzarella for a milder taste. - Add corn kernels for a sweet bite and extra texture. Feel free to mix and match these ingredients based on your taste. This flexibility lets you create a muffin that suits your palate perfectly. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for perfect muffins. Next, prepare your muffin tin. You can use paper liners or grease the tin with cooking spray. This keeps the muffins from sticking. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together well. This helps to evenly distribute the baking powder and soda. A good mix ensures your muffins rise properly and have a light texture. In another bowl, mix the buttermilk, vegetable oil, and egg. Stir until the mixture is smooth and all ingredients blend well. If you like a bit of sweetness, add the honey now. Pour this wet mixture into your dry ingredients. Gently stir until just combined. Be careful not to overmix; lumps are okay! Now comes the fun part! Fold in the shredded cheddar cheese and chopped jalapeños. Make sure they are evenly distributed throughout the batter. This adds tasty flavor and a nice kick to your muffins. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15 to 18 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready! Let them cool in the tin for five minutes before moving them to a wire rack. Enjoy the warm, cheesy goodness! To get the best texture in your muffins, use fresh ingredients. Old flour can affect the rise. Keep the wet and dry mixes separate until you are ready to combine. When mixing, stir just enough to blend the batter. Overmixing can lead to tough muffins. For fluffier results, fold in cheese and jalapeños gently. You can add more flavor by including ingredients like corn or cooked bacon. A pinch of smoked paprika adds a nice touch. If you like sweetness, consider adding 1/4 cup of honey. Fresh herbs, like cilantro or chives, can also brighten the taste. Experiment to find your favorite flavor mix! One common error is not preheating your oven. Always preheat to ensure even cooking. Another mistake is filling muffin cups too full. Fill them about two-thirds full for the best rise. Lastly, don’t skip the cooling step. Letting muffins cool helps set their structure and enhances the taste. Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide a vibrant flavor and better texture compared to canned or jarred options. Experiment with Cheese: Try different types of cheese like pepper jack or feta for a unique twist on flavor. Check for Doneness: Use a toothpick to test if the muffins are done; they should come out clean when inserted into the center. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. {{image_2}} You can choose how spicy you want your muffins. For a real kick, use two jalapeños. If you prefer mild, just add one. You can also remove the seeds to tone down the heat. Remember, jalapeños vary in heat. Always taste a small piece before adding them to your mix. This way, you can find your perfect spice level. While sharp cheddar is great, you can try other cheeses too. Pepper jack adds more spice and flavor. Monterey Jack gives a creamy taste. You can also mix cheeses for a fun twist. Just keep the total amount the same. This will help your muffins rise nicely while staying cheesy. Want a hint of sweetness? Try adding corn to your batter. It adds a lovely texture and flavor. You can also toss in some sweet bell peppers for a colorful touch. These sweet additions balance the spice of the jalapeños. Just make sure not to add too much, so your muffins stay light. To keep your Cheddar Jalapeño Cornbread Muffins fresh, store them in an airtight container. You can keep them at room temperature for up to three days. Just make sure they cool completely before sealing them. If you want to maintain their taste and texture, add a paper towel inside the container. This helps absorb any moisture. Freezing is a great way to save muffins for later. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or an airtight container. Label the bag with the date. Your muffins can last up to three months in the freezer. When you're ready to enjoy them, just take out what you need. Reheating muffins is easy and quick. For best results, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 10 minutes. This method helps keep the muffins soft and tasty. You can also use the microwave if you're in a hurry. Heat them for 15-20 seconds. Enjoy your muffins warm with a little butter on top! Yes, you can! If you lack buttermilk, use regular milk. You can add a teaspoon of vinegar or lemon juice to sour the milk. Let it sit for five minutes. This makes a good substitute for buttermilk. It keeps the muffins moist and fluffy. To change the spice level, adjust the jalapeños. For milder muffins, use just one jalapeño and remove all the seeds. If you love heat, add two or more jalapeños. You can also use pickled jalapeños for a different flavor. Another option is to sprinkle in some cayenne pepper for extra kick. I love serving these muffins warm. A pat of butter on top makes them even better. You can also sprinkle chopped green onions for color and taste. They pair well with chili, soups, or salads. Enjoy them as a tasty snack or a side dish! Cheddar jalapeño cornbread muffins are simple to make and packed with flavor. We discussed key ingredients, step-by-step baking instructions, handy tips, and delicious variations. Remember to avoid common baking mistakes and adjust spice levels to fit your taste. Store them well for fresh, tasty muffins later. With these guidelines, you can create muffins that impress. Enjoy baking and sharing this treat with others!

Cheddar Jalapeño Cornbread Muffins

Deliciously moist cornbread muffins with a kick from jalapeños and a rich cheddar flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 third cup vegetable oil
  • 1 large egg
  • 1 cup sharp cheddar cheese, shredded
  • 1 to 2 jalapeños, finely chopped (seeds removed for milder flavor)
  • 1 quarter cup honey (optional for sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the buttermilk, vegetable oil, and egg until fully blended. If you prefer a touch of sweetness, stir in the honey.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix!
  • Fold in the shredded cheddar cheese and chopped jalapeños, distributing them evenly throughout the mixture.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a pat of butter on top and a sprinkle of chopped green onions for added color and flavor!
Keyword cheddar, cornbread, jalapeño, muffins