Introduction
Hey there, friend! Ever have one of those moments where you’re craving something warm, comforting, and just a little bit exciting? Something that feels like a hug in food form? That’s exactly how I feel about cornbread. And when you add gooey cheddar cheese and a kick of jalapeño? Oh boy, you’re in for a treat!
These Cheddar Jalapeño Cornbread Muffins are my go-to whenever I need a quick win in the kitchen. They’re ridiculously easy, come together in minutes, and honestly, they disappear even faster! Whether you’re serving them alongside a big bowl of chili, a comforting soup, or just snacking on them warm from the oven with a smear of butter, they are guaranteed to bring a smile to your face. No fuss, just pure, cheesy, slightly spicy comfort.
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in under 15 minutes. Perfect for last-minute additions to dinner!
- Easy: If you can stir, you can make these! No fancy equipment or techniques needed.
- Giftable: Bake a batch and share the love! They make a wonderful edible gift.
- Crowd-pleasing: The combination of sweet corn, savory cheese, and a little spicy kick appeals to almost everyone.
Ingredients
Gather up these simple goodies, and let’s get baking! You likely have most of these in your pantry and fridge already.
- 1 cup cornmeal: The star of the show! Yellow or white works just fine.
- 1 cup all-purpose flour: Provides structure and helps create that perfect muffin texture.
- 1 tbsp baking powder: This little helper gives our muffins their lovely lift.
- ½ tsp salt: Just enough to balance the flavors and make everything pop.
- 2 large eggs: Our binders! Make sure they’re large for the right ratio.
- 1 cup milk (or buttermilk): Milk keeps them moist, while buttermilk adds a lovely tang and extra tenderness if you have it on hand. Either works beautifully!
- ¼ cup vegetable oil: For moisture and tenderness. You could also use melted butter for extra flavor!
- 1 cup shredded sharp cheddar cheese: Use a good quality sharp cheddar for maximum cheesy goodness! Shred it yourself for the best melt.
- 1-2 jalapeños, finely chopped: The fun part! Use one for a gentle warmth, two for a noticeable kick. Remember to remove the seeds and membranes for less heat!
- Optional: ¼ tsp garlic powder: Adds a little extra savory depth. Highly recommended!
How to Make It
Ready? Let’s do this! It’s super straightforward, I promise.
1. First things first, get your oven ready. Preheat it to 400°F (that’s 200°C). Then, grab your 12-cup muffin tin. You can either line it with cute paper liners (makes for easy cleanup!) or grease each cup really well. This prevents sticking and ensures your beautiful muffins pop right out.
2. In a big bowl, let’s mix the dry ingredients. Whisk together the cornmeal, all-purpose flour, baking powder, salt, and if you’re using it, the garlic powder. Just give it a good whisk to make sure everything is combined and there are no big lumps of baking powder.
3. Now, in a separate, medium-sized bowl, whisk together the wet ingredients: the eggs, milk (or buttermilk), and vegetable oil. Give them a good mix until they’re well combined.
4. Here’s the crucial part for tender muffins: Pour the wet ingredients into the bowl with the dry ingredients. Now, using a spatula or a spoon, stir them together until they are just moistened. Seriously, stop as soon as you don’t see dry flour pockets. A few lumps are perfectly fine – in fact, they’re a sign you haven’t overmixed, which means your muffins will be light and fluffy, not tough.
5. Time for the good stuff! Gently fold in the shredded cheddar cheese and the chopped jalapeños. “Folding” just means using your spatula to scoop from the bottom and bring it up, turning the mixture over gently. This distributes the cheese and peppers without developing the gluten too much.
6. Divide that glorious batter evenly among the prepared muffin cups. Fill each cup about two-thirds full. This gives them room to rise nicely without spilling over.
7. Pop the tin into your preheated oven. Bake for 18 to 22 minutes. You’ll know they’re ready when the tops look golden brown and beautiful. To be sure, insert a wooden skewer or toothpick into the center of one of the muffins – it should come out clean.
Substitutions & Additions
This recipe is super flexible! Feel free to play around and make it your own:
- Cheese Swap: Not a fan of cheddar? Try Monterey Jack, pepper jack (for extra heat!), Colby, or a Mexican blend.
- Heat Control: To make them milder, use fewer jalapeños, or swap one of the jalapeños for finely diced green bell pepper. For more heat, leave some of the seeds in the jalapeños, or add a pinch of cayenne pepper to the dry ingredients.
- Add-ins: Stir in about half a cup of fresh, frozen (thawed and drained), or canned (drained) corn kernels for extra texture and sweetness. Crumbled cooked bacon, chopped chives, or green onions would also be delicious additions!
- Fat Swap: You can use an equal amount of melted, unsalted butter instead of vegetable oil for a richer flavor. Let it cool slightly before adding to the wet ingredients.
Tips for Success
A few little pointers to ensure your muffins turn out perfect every single time:
- DO NOT Overmix: I know I mentioned it in the steps, but it’s the most important rule for tender muffins. Overmixing develops gluten, making them tough. Stop stirring as soon as the dry ingredients are incorporated.
- Prep Your Jalapeños Carefully: Wear gloves or wash your hands thoroughly after handling jalapeños, especially before touching your eyes!
- Don’t Overfill the Cups: Sticking to two-thirds full prevents muffin-top overflow and ensures even baking.
- Test for Doneness: Ovens can vary! Use the toothpick test to be sure they are cooked through, rather than relying solely on the clock time.
- Let Them Cool Slightly: Let the muffins sit in the tin for 5-10 minutes after baking before transferring them to a wire rack. This helps them set and makes them easier to remove.
How to Store It
If you miraculously have any left, here’s how to keep them fresh:
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2-3 days. For slightly longer storage, you can pop them in the refrigerator for up to 5 days. If you want to keep them for longer, they freeze beautifully! Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. Reheat frozen muffins in the microwave for 30-60 seconds or in a preheated oven (350°F/175°C) for about 10-15 minutes until warmed through.
FAQs
- Q: Can I use buttermilk instead of regular milk?
A: Absolutely! Buttermilk adds a lovely tang and moisture, often resulting in a slightly more tender muffin. - Q: How can I make these less spicy?
A: The heat is mostly in the seeds and membranes of the jalapeños. For a milder muffin, be sure to remove all seeds and white membranes. You can also use just one jalapeño, or swap out half or all of the jalapeño for finely diced green bell pepper. - Q: Can I add corn kernels to the batter?
A: Yes, that’s a great addition! Gently fold in about ½ cup of fresh, thawed frozen, or drained canned corn kernels along with the cheese and jalapeños. - Q: What’s the best way to reheat them?
A: For a quick warm-up, the microwave works well (start with 20-30 seconds). For a slightly crispier exterior and a warm, gooey center, wrap them loosely in foil and reheat in a 350°F (175°C) oven for 10-15 minutes.
Easy & Cheesy Cheddar Jalapeño Cornbread Muffins
Equipment
- 12-cup muffin tin Lined or greased
- Big bowl
- Medium-sized bowl
- Whisk
- Spatula or spoon
- Wooden skewer or toothpick For testing doneness
- Oven
Ingredients
Main Ingredients
- 1 cup cornmeal Yellow or white works
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 2 large eggs
- 1 cup milk or buttermilk
- 0.25 cup vegetable oil or melted butter
- 1 cup shredded sharp cheddar cheese
- 2 each jalapeños 1-2, finely chopped (remove seeds and membranes for less heat)
- 0.25 tsp garlic powder Optional
Instructions
- First things first, get your oven ready. Preheat it to 400°F (that's 200°C). Then, grab your 12-cup muffin tin. You can either line it with cute paper liners (makes for easy cleanup!) or grease each cup really well. This prevents sticking and ensures your beautiful muffins pop right out.
- In a big bowl, let's mix the dry ingredients. Whisk together the cornmeal, all-purpose flour, baking powder, salt, and if you're using it, the garlic powder. Just give it a good whisk to make sure everything is combined and there are no big lumps of baking powder.
- Now, in a separate, medium-sized bowl, whisk together the wet ingredients: the eggs, milk (or buttermilk), and vegetable oil. Give them a good mix until they're well combined.
- Here's the crucial part for tender muffins: Pour the wet ingredients into the bowl with the dry ingredients. Now, using a spatula or a spoon, stir them together until they are just moistened. Seriously, stop as soon as you don't see dry flour pockets. A few lumps are perfectly fine – in fact, they're a sign you haven't overmixed, which means your muffins will be light and fluffy, not tough.
- Time for the good stuff! Gently fold in the shredded cheddar cheese and the chopped jalapeños. "Folding" just means using your spatula to scoop from the bottom and bring it up, turning the mixture over gently. This distributes the cheese and peppers without developing the gluten too much.
- Divide that glorious batter evenly among the prepared muffin cups. Fill each cup about two-thirds full. This gives them room to rise nicely without spilling over.
- Pop the tin into your preheated oven. Bake for 18 to 22 minutes. You'll know they're ready when the tops look golden brown and beautiful. To be sure, insert a wooden skewer or toothpick into the center of one of the muffins – it should come out clean.
Notes
- DO NOT Overmix: Stop stirring as soon as the dry ingredients are incorporated to prevent tough muffins.
- Prep Your Jalapeños Carefully: Wear gloves or wash your hands thoroughly after handling, especially before touching your eyes.
- Don't Overfill the Cups: Stick to two-thirds full to prevent overflow and ensure even baking.
- Test for Doneness: Use the toothpick test to be sure they are cooked through, as oven temperatures vary.
- Let Them Cool Slightly: Let the muffins sit in the tin for 5-10 minutes after baking before transferring to a wire rack to help them set. Storage:
- Store completely cooled muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
- To freeze, wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2-3 months. Reheating:
- Reheat frozen muffins in the microwave for 30-60 seconds or in a preheated 350°F (175°C) oven for about 10-15 minutes.