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Jalapeño Cheddar Corn Muffins
Jalapeno Cheddar Corn Muffins are moist, buttery, spicy, and cheesy! They’re an elevated classic that pairs with tons of dinner ideas and are ready in no time.
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
12
Muffins
Author
Nichole
Ingredients
1
Cup
Buttermilk
room temperature
6
Tbsp
Salted butter
melted and cooled
2
Eggs
at room temperature
2
Tbsp
Sugar
1 1/4
Cups
Fine yellow cornmeal
3/4
Cup
All-purpose flour
2
tsp
Baking powder
1
tsp
Salt
1/2
tsp
Baking soda
2
Jalapeños
deseeded and diced
1 1/2
Cups
Freshly shredded sharp cheddar cheese
plus more for topping
Instructions
Preheat the oven to 400 degrees Fahrenheit and spray a muffin tin with non-stick spray.
Whisk the buttermilk, butter, eggs, and sugar in a large bowl.
Whisk the cornmeal, flour, baking powder, salt, and baking soda into a medium bowl then add to the dry ingredients and stir until combined.
Fold in the jalapeños and cheese then use a 3-tablespoon cookie scoop to fill each of the muffin spaces 3/4 of the way with the batter.
Optional: sprinkle the tops with more shredded cheddar and thinly sliced jalapenos.
Bake for 13-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
Let them cool for 5-10 minutes before removing from the muffin tin and serving or cooling fully on a cooling rack.
If you have any leftover batter, let the muffin pan cool before baking like the previous batch.
Video
Notes
Storing:
These jalapeño cheddar corn muffins can be stored in an airtight container at room temperature for up to 5 days.