Oh my goodness, let me tell you about these Cheddar Jalapeño Cornbread Muffins! They’re the ultimate savory treat, packed with rich cheese and just the right amount of spicy kick from those jalapeños. I remember the first time I made them for a family gathering. Everyone was raving about them—my cousin even tried to snag the last one without me noticing! The aroma wafting through the kitchen was pure bliss, and the taste? Wow! They’re perfectly moist, with a crunchy top and a delightful cheesy goodness that keeps you coming back for more. Whether you’re serving them alongside chili or just enjoying them on their own, these muffins are bound to be a hit. Trust me, you’ll want to make a double batch!
Ingredients List
Here’s everything you’ll need to whip up these delicious Cheddar Jalapeño Cornbread Muffins. I promise, it’s a straightforward list that comes together beautifully!
- 1 cup cornmeal – This is the star of the show, giving the muffins that classic cornbread texture and flavor.
- 1 cup all-purpose flour – Helps to balance the cornmeal and gives the muffins a lovely rise.
- 1 tablespoon baking powder – This is your leavening agent, ensuring those muffins puff up perfectly.
- 1/2 teaspoon salt – Just a pinch to enhance all the flavors. Don’t skip it!
- 1 cup milk – I use whole milk for a creamier texture, but any milk works just fine.
- 1/4 cup vegetable oil – Adds moisture and richness to the muffins. You can also use melted butter if you prefer!
- 1 large egg – Helps bind everything together and adds a bit of fluffiness.
- 1 cup shredded cheddar cheese – Go for a sharp cheddar for an extra punch of flavor that you’ll absolutely love.
- 1/2 cup diced jalapeños – Adjust the amount based on your spice preference; these little guys add a nice kick!
How to Prepare Cheddar Jalapeño Cornbread Muffins
Alright, let’s get those Cheddar Jalapeño Cornbread Muffins baking! Follow these steps, and you’ll have a batch of these mouthwatering treats in no time.
Preheat the Oven and Prepare the Muffin Tin
First things first, you’ll want to preheat your oven to 400°F (200°C). This is super important because a hot oven helps those muffins rise perfectly and get that lovely golden color. While that’s heating up, grease your muffin tin with a little oil or non-stick spray. Trust me, you don’t want your muffins to stick!
Mix Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Give it a good whisk to make sure everything’s mixed well. This step is crucial because it ensures that your baking powder is evenly distributed, so your muffins rise beautifully!
Combine Wet Ingredients
In a separate bowl, whisk together the milk, vegetable oil, and egg until well blended. This mixture is what gives your muffins that moist, tender crumb. Make sure to mix it well so every bite is just as delicious as the last!
Combine Wet and Dry Ingredients
Now, pour the wet ingredients into the dry ingredients and stir gently. This is where you’ll fold in the shredded cheddar cheese and diced jalapeños. Be careful not to overmix—just stir until everything is combined. A few lumps are totally okay; that’s what keeps the muffins tender!
Bake the Muffins
Now comes the exciting part! Pour the batter into your prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Once they’re done, let them cool in the tin for a few minutes before transferring them to a wire rack. Patience is key here—those muffins are even better when they’re slightly warm!
Nutritional Information
Now, let’s talk about the nutritional details of these scrumptious Cheddar Jalapeño Cornbread Muffins! Keep in mind that nutrition can vary based on the specific brands of ingredients you use, so these values are just a guideline. Each muffin packs a satisfying punch with the following typical nutritional values:
- Calories: 180
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 250mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 2g
- Protein: 5g
These muffins are not just delicious but also a satisfying addition to your meal. Enjoy them guilt-free, knowing they’re packed with flavor and a bit of nutrition to boot!
Tips for Success
Here are a few of my top tips to ensure your Cheddar Jalapeño Cornbread Muffins turn out perfectly every time! First, if you want to adjust the spice level, feel free to lessen or increase the amount of jalapeños based on your taste buds. For an extra kick, try adding a pinch of cayenne pepper or some diced red pepper flakes to the batter. Also, make sure not to overmix the batter—this keeps your muffins light and fluffy. Lastly, serving them warm is key! They’re just so much better right out of the oven, so don’t be shy about digging in right away!
Variations of Cheddar Jalapeño Cornbread Muffins
If you’re feeling adventurous, there are so many fun ways to mix things up with these Cheddar Jalapeño Cornbread Muffins! Here are a few of my favorite variations:
- Cheese Swap: Try using pepper jack cheese for an even spicier kick, or go for a classic like mozzarella for a milder taste.
- Herb Infusion: Add fresh herbs like chopped cilantro or chives to the batter for a burst of flavor. They give the muffins a lovely freshness!
- Sweet Twist: For a sweet and savory combo, mix in some corn kernels or a tablespoon of honey. It’s a delightful contrast!
- Spice It Up: Toss in some diced red bell peppers for sweetness or even a pinch of smoked paprika for a smoky flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make these muffins suitable for gluten-sensitive friends.
These variations are sure to keep your muffin game exciting, so don’t hesitate to experiment and find your perfect combo!
Storage & Reheating Instructions
Once you’ve enjoyed your Cheddar Jalapeño Cornbread Muffins, it’s important to store any leftovers properly to keep them fresh and delicious! Simply place them in an airtight container and store them at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge for up to a week.
When it comes to reheating, I recommend using the oven to really bring back that fresh-baked flavor. Preheat your oven to 350°F (175°C) and warm the muffins for about 5-10 minutes. You can also microwave them for about 15-20 seconds if you’re in a hurry, but be careful not to overheat, or they’ll get a bit tough. Enjoy them warm for the best taste!
Why You’ll Love This Recipe
- Quick and Easy: These muffins come together in just about 30 minutes, making them a perfect last-minute addition to any meal.
- Flavor Explosion: The combination of cheddar and jalapeños creates a savory, cheesy delight that’ll have everyone going back for seconds!
- Crowd-Pleaser: Whether it’s a family dinner or a potluck, these muffins are always a hit. They disappear fast, trust me!
- Versatile: Serve them alongside soups, stews, or on their own as a snack. They fit in anywhere!
- Make Ahead: You can bake them in advance and simply reheat when you need them, saving you time in the kitchen.
- Customizable: Feel free to tweak the recipe with different cheeses or spices to match your personal taste!
Cheddar Jalapeño Muffins: A Savory Delight to Savor
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Cheddar Jalapeño Cornbread Muffins are savory muffins with a kick of spice and rich cheese flavor.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, oil, and egg.
- Combine wet and dry ingredients. Stir in cheese and jalapeños.
- Grease a muffin tin and pour batter into each cup.
- Bake for 15-20 minutes or until golden.
- Allow to cool slightly before serving.
Notes
- Adjust jalapeño quantity for desired spice level.
- Serve warm for best flavor.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Cheddar Jalapeño Cornbread Muffins