5 Amazing Cheddar Jalapeño Cornbread Muffins
Whip up these Cheddar Jalapeño Cornbread Muffins. They offer a warm, slightly spicy kick perfect for any meal. Anya brings her baking touch to this flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, finely diced (seeds removed for less heat)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. A few lumps are fine.
- Fold in the shredded cheddar cheese and the diced jalapeños.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra cheesy top, sprinkle a little extra cheddar on top of the batter before baking.
- If you like more fire, leave some seeds in the jalapeños.
- These muffins freeze well. Cool completely, then store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 220
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 24g
- Fiber: Approx. 1g
- Protein: Approx. 6g
- Cholesterol: Approx. 40mg
