Description
Easy 5-ingredient cheesy jalapeno cornbread muffins that are quick to make, mildly spicy, and perfect for crowd-pleasing snacks or sides.
Ingredients
Scale
- 1 cup cornmeal (120g)
- 1 cup all-purpose flour (120g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (240ml), whole or 2%
- 1 large egg
- ¼ cup melted unsalted butter (56g)
- 1 cup shredded sharp cheddar cheese (110g)
- 1 medium jalapeno, finely diced (seeds removed for milder heat)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, and melted butter until smooth. Let butter cool if too hot.
- Pour wet ingredients into dry ingredients and stir gently until just combined; lumps are okay.
- Fold in shredded cheddar cheese and diced jalapenos gently.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
- Cool muffins in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Do not overmix the batter to avoid tough muffins. Use fresh jalapenos for best flavor and heat. Butter adds richness and should not be substituted with oil. Check oven temperature if muffins brown too fast but remain undercooked inside. Optionally add ½ cup corn kernels for extra texture. Muffins do not freeze well due to cheese and jalapeno texture changes.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 6
Keywords: cheesy jalapeno cornbread muffins, easy cornbread muffins, jalapeno muffins, cheesy muffins, quick snack, crowd-pleaser