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.
Jalapeño Cheddar Corn Muffins
I love a good chunk of cornbread or corn muffin but I especially love when flavors combine to take that classic comfort recipe to the next level. Cue the jalapenos and cheddar! A hint of spice but not overly so and savory sharp cheddar are the perfect combination. These muffins aren’t overly sweet but you could drizzle honey over top to add that sweet element if you wish. Of course you can up the savory by dunking these into some chili or a stew as well. I love how versatile these corn muffins are while being incredibly easy to throw together even though they are made from scratch!
Looking for something to pair with these delicious muffins? Try dipping them into a big bowl of Slow Cooker Pumpkin Chili or Green Enchilada Soup. Or serve alongside a hearty helping of Bacon Chicken Ranch Casserole!
Are these muffins spicy?
A little but not to an extreme amount. I know the jalapeno element can throw some people off if you aren’t a fan of heat. However we do deseed the jalapenos before dicing them which takes away that super hot flavor you might be familiar with. The end result leaves us with a mild amount of spice thanks to the cornbread base and the cheese. Just enough to add flavor but not set your mouth on fire.
How To Make Jalapeño Cheddar Corn Muffins
- Preheat. Preheat your oven to 400°F. Spray a large muffin tin (or a couple smaller ones) with a non-stick cooking spray. Set aside.
- Whisk. In a large bowl, mix together the buttermilk, eggs, and sugar.
- Combine. In a smaller bowl, stir the cornmeal, flour, baking powder, baking soda, and salt together. Combine the flour mixture and buttermilk mixture.
- Fold. Gently fold in the diced jalapenos and shredded cheese. Fill the muffin tins ¾ of the way full with the batter. Sprinkle additional cheese and jalapenos over top.
- Bake. Bake the corn muffins for 13-15 minutes. A toothpick inserted into the center should come out clean when done.
- Cool. Let the muffins cool for about 5-10 minutes before removing them from the baking tin and transfer them to a wire rack to finish cooling.
- Serve. If you have leftover batter you can bake another batch (let the muffin tin cool first!) or you can serve and enjoy with a big bowl of chili or your favorite casserole.
Storing Jalapeño Cheddar Corn Muffins
Leftover cornbread muffins can be stored in an airtight container on your counter at room temperature for 5 days. Pop them in the microwave and reheat for a few seconds until warmed through.
Ingredients Notes for Jalapeño Cheddar Corn Muffins
- Buttermilk – Buttermilk as opposed to regular milk is thicker in consistency but more acidic. That combination with the baking powder and baking soda make the cornbread so light and fluffy! If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and lemon juice.
- Butter – You want to use salted butter for this recipe. Melt it and let it cool back down before mixing.
- Eggs – Sit them out until they reach room temperature.
- Sugar – Just a pinch to add a slight hint of sweetness.
- Yellow Cornmeal – You can substitute for white cornmeal but yellow has a more distinct flavor that holds up nicely against the jalapeno and cheddar flavors.
- Flour – Regular all purpose flour, sifted before mixing.
- Baking Powder and Soda – Always make sure that neither of these are expired, or your muffins won’t rise correctly.
- Salt – A dash or two for flavor.
- Jalapenos – Deseed before dicing. Or, keep the seeds in if you want some heat!
- Cheddar Cheese – You’ll want freshly shredded cheddar for the best flavor. Make sure to shred enough for a topping as well as mixing into the batter.
Enjoy!
~Nichole
Jalapeño Cheddar Corn Muffins
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.
Alrighty this recipe is a slam dunk! The cheddar jalapeño ratio is perfect. We had bison chili and these muffins for dinner tonight, and everyone agreed the muffins were off the charts delicious! Thank you for a great recipe that I know I will return to!!
Hi love your recipes. The one with garlic sounds interesting. I will try it and let you know.