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Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins: Spicy Comfort for Every Plate

Delightful Jalapeno Cornbread Muffins are the perfect spicy companion for every BBQ and gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup cornmeal coarse cornmeal preferred
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 tablespoon baking powder ensure it's fresh
  • 1 teaspoon salt
  • 1 cup buttermilk can substitute with soy milk and vinegar for vegan
  • 2 large eggs can substitute with a flax egg for vegan
  • 1/4 cup melted butter
  • 1/2 cup chopped jalapeños adjust quantity as per spice preference
  • 1 cup shredded cheddar cheese use vegan cheese for the vegan option

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup.
  2. In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt.
  3. In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
  4. Gently fold the wet mixture into the dry ingredients, stirring until just combined.
  5. Fold in chopped jalapeños and shredded cheddar cheese until evenly distributed.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake in the preheated oven for 18-20 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 10mgIron: 6mg

Notes

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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