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Jalapeño Cornbread Muffins

Delightful muffins that combine sweet corn and zesty jalapeño, perfect for breakfast or as a side dish at any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
Additional Flavors
  • 1 cup fresh or pickled jalapeños, chopped Adjust based on spice tolerance
  • 1 cup shredded sharp cheddar cheese Can substitute with crumbled feta for a twist

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing or lining with muffin liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, oil, and eggs until fully blended.
  4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  5. Gently fold in the chopped jalapeños and shredded cheese.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  8. Let them cool slightly before serving. Enjoy warm!

Notes

Store muffins in an airtight container at room temperature for up to three days, or in the fridge for a week. They can be frozen for up to three months. Reheat in the microwave or bake at 350°F for 10 minutes until warmed through.