Description
Bake these savory Cheddar Jalapeño Cornbread Muffins. They offer a warm, slightly spicy kick perfect for accompanying your favorite winter soups or chili. You will love how simple they are to make.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1-2 jalapeños, finely diced (remove seeds for less heat)
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese and diced jalapeños until evenly distributed.
- In a separate medium bowl, mix the milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Notes
- For an extra cheesy top, sprinkle a little more cheddar on top of the batter before baking.
- If you prefer a milder flavor, use only one jalapeño.
- These muffins freeze well for later enjoyment. Cool them completely before storing them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Muffin
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 200
- Sugar: Approx. 4g
- Sodium: Approx. 300mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 23g
- Fiber: Approx. 1g
- Protein: Approx. 6g
- Cholesterol: Approx. 30mg