Go Back
–+ servings
Print

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
Cook Time 15 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.