Jalapeno Cheddar Cornbread Muffins

Jalapeño Cheddar Cornbread Muffins are a deliciously savory treat that perfectly blend the sweet, buttery flavors of cornbread with a spicy kick from fresh jalapeños. These muffins are moist, cheesy, and packed with corn kernels, making them an ideal side for hearty dishes like chili or soups.

Easy to whip up, they make for a fantastic snack or a flavorful addition to any meal. With a golden crust and a soft, fluffy interior, these muffins are sure to impress anyone at your table and become a favorite in your recipe repertoire!

Jalapeno Cheddar Cornbread Muffins

Ingredients:

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup finely ground cornmeal

3 tablespoons sugar

1/2 teaspoons salt

1/4 cup butter melted and cooled

1 large egg

3/4 cup cream or milk alternative

1 cup cheddar cheese shredded

3/4 cup corn kernels fresh or canned

2 green onions chopped

2 jalapeños 1 chopped and 1 sliced for garnish

Instructions:

Step 1:

Preheat oven to 350 degrees F.

Spray muffin tin with oil.

Step 2:

In a large bowl, mix together flour, baking soda, baking powder, cornmeal, sugar, and salt.

Step 3:

In a separate bowl, combine butter, cream & egg.

Add dry mixture to wet mixture. Do not over mix.

Step 4:

Gently fold in corn, green onions, chopped jalapeño & cheese.

Fill muffin tins and top each muffin with a jalapeño slice.

Step 5:

Bake for 18-20 minutes or until a toothpick inserted in the center comes back clean.

Step 6:

Serve warm with a bowl of chili.

Eat and enjoy!

Notes:

Jalapeño Spice Level: The heat of jalapeños can vary. Adjust the amount based on your spice preference, or use milder peppers like banana peppers if you prefer less heat.

Cheese Options: While cheddar cheese is recommended, you can experiment with other cheeses like pepper jack for an extra kick, or a mild cheese like Monterey Jack for a softer flavor.

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Corn Kernels: Fresh corn is delicious in this recipe, but canned or frozen corn also works well. If using canned corn, be sure to drain it thoroughly.

Dairy Alternatives: You can substitute regular milk with almond milk, oat milk, or any other milk alternative to accommodate dietary preferences.

Mixing: Be careful not to overmix the batter; this can lead to dense muffins. Mix until just combined for a light and fluffy texture.

Add-ins: Consider adding other ingredients like diced bell peppers, cooked bacon, or herbs for additional flavor and texture.

Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. They also freeze well—just wrap individually and store in a freezer-safe bag.

Reheating: To enjoy leftovers, reheat them in the microwave for about 15-20 seconds or in the oven until warmed through.

Serving Suggestions: These muffins are excellent with a bowl of chili, but they also pair nicely with grilled meats or as a standalone snack.

Garnish Ideas: For added flair, consider garnishing with chopped cilantro or a dollop of sour cream before serving.

Nutrition Information:

SERVING SIZE: 1 Muffin

Frequently Asked Questions:

Can I use a milk alternative in this cornbread muffin recipe?

Yes, you can substitute cream with a milk alternative like almond milk or soy milk without significantly affecting the texture or flavor.

Can I make these muffins ahead of time and reheat them later?

Absolutely! These muffins can be made in advance, stored in an airtight container, and reheated in the oven or microwave when you’re ready to enjoy them.

Is it possible to make these muffins gluten-free?

Yes, you can experiment with gluten-free flour as a substitute for all-purpose flour.

Keep in mind that the texture and taste may vary.

What can I serve these jalapeño cheddar cornbread muffins with?

These muffins pair well with chili, soups, stews, or even on their own as a delicious snack.

They add a flavorful kick to various meals.

Can I adjust the level of spiciness in these muffins?

Absolutely! You can control the heat by modifying the quantity of jalapeños.

For milder muffins, reduce the amount, and for more heat, consider adding extra chopped jalapeños.

Can I use frozen corn instead of fresh or canned corn in the muffins?

Yes, you can use frozen corn as a convenient alternative.

Just make sure to thaw it before adding it to the batter.

Can I substitute the cheddar cheese with another type of cheese?

Certainly! Feel free to experiment with your favorite cheeses.

Pepper jack, colby, or a Mexican blend can add different flavor profiles.

Is there a way to make these muffins healthier?

You can make them slightly healthier by using whole wheat flour, reducing the amount of sugar, and opting for a lower-fat milk alternative.

Can I freeze these muffins for later consumption?

Absolutely! Once cooled, you can freeze these muffins in an airtight container.

Thaw and reheat when you’re ready to enjoy them again.

Can I omit the jalapeños if I don’t want them spicy?

Certainly! If you prefer a milder version, you can omit the jalapeños or adjust the quantity based on your spice preference.