These Cheddar Jalapeno Cornbread Muffins are a perfect balance of sweet cornbread, sharp cheddar, and spicy jalapeños. They bake up moist and tender with crispy edges and melty cheese pockets. This easy, one-bowl recipe is a crowd-pleasing side for any meal.
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Why You’ll Love This Cheddar Jalapeno Cornbread Muffins
Balanced flavors: Sweet cornmeal, sharp cheddar, and spicy jalapeños create a perfect bite.
Versatile side: Pairs beautifully with chili, soup, or barbecue.
Easy to make: One-bowl recipe with simple mixing and baking.
Great texture: Moist, tender crumb with slightly crisp edges.
Ingredients & Tools
- 1 cup fine-grind yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/3 cup vegetable oil or melted butter, cooled slightly
- 1 large egg, at room temperature
- 1 cup shredded sharp cheddar cheese
- 2 medium jalapeños, finely diced (seeds removed for milder heat)
- 2 tbsp finely sliced green onions (optional, for garnish)
Tools: 12-cup standard muffin tin, muffin liners or non-stick spray, large mixing bowl, whisk, spatula, ice cream scoop or 1/4 cup measure for portioning.
Notes: Fine-grind cornmeal gives a delicate texture; buttermilk adds tang and tenderness.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 6 g |
| Fat: | 10 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 12 | Prep Time: 15 minutes | Cook Time: 18-20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why room temperature ingredients? Using room temperature buttermilk, milk, and egg helps them incorporate more smoothly into the batter, which means you can mix less. Less mixing = a more tender muffin. If you forgot to take them out, place the egg in a bowl of warm water for 5 minutes and gently warm the buttermilk and milk in the microwave for 15-second intervals.
- What’s the deal with cornmeal grind? Fine-grind cornmeal gives these muffins a lovely, soft texture. If you only have medium or coarse grind, that’s okay—your muffins will just have a more pronounced cornmeal texture, which some people really love. Just avoid stone-ground for this recipe, as it can be a bit too gritty.
- How spicy do you want it? The heat level is completely in your control. For a very mild kick, remove all the seeds and white membranes from the jalapeños. For more heat, leave some or all of them in. You can even add a pinch of cayenne pepper to the dry ingredients if you’re feeling brave.
- Can I use pre-shredded cheese? You can, but I highly recommend shredding your own block of sharp cheddar. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting as smoothly and can sometimes make the texture a bit grainy.
How to Make Cheddar Jalapeno Cornbread Muffins
Step 1: First, preheat your oven to 400°F (200°C). This might seem high for muffins, but that initial blast of heat is what gives them a beautiful, domed top and those delightfully crispy edges. Line your muffin tin with paper liners or grease it thoroughly with non-stick spray. There’s nothing sadder than a muffin that sticks, so don’t be shy here.
Step 2: In your large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. You’ll want to whisk for a good 30 seconds to make sure the baking powder is evenly distributed—this is your leavening agent, and you don’t want any pockets of it. The mixture should look uniform in color and feel light.
Step 3: In a separate bowl or large measuring cup, combine the room temperature buttermilk, whole milk, vegetable oil (or melted butter), and the egg. Whisk them together until they’re completely combined and the mixture looks smooth and homogenous. You’ll notice the buttermilk might look a little curdled at first, but that’s totally normal—just keep whisking.
Step 4: Now, pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together. The trick is to stop mixing as soon as you no longer see dry streaks of flour. A few small lumps are perfectly fine—overmixing is the enemy of tender muffins and will make them tough. The batter will be thick but should still be scoopable.
Step 5: Gently fold in the shredded cheddar cheese and diced jalapeños. You want them evenly distributed, but again, be gentle. You should see lovely little specks of green and orange throughout the batter. If you’re using green onions for garnish, set them aside for now.
Step 6: Using an ice cream scoop or a 1/4 cup measure, divide the batter evenly among the 12 muffin cups. Each cup should be filled about 3/4 of the way full. This is the perfect amount to get a nice rise without any messy overflow. If you have any green onions, sprinkle them on top of the batter now for a pop of color and flavor.
Step 7: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when the tops are golden brown, the edges are pulling slightly away from the pan, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Step 8: As soon as they’re out of the oven, let the muffins cool in the tin for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. After 5 minutes, transfer them to a wire rack to cool completely… or, you know, enjoy one warm with a generous smear of butter. The cheese will be wonderfully melty and the jalapeño flavor will be at its peak.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Reviving: Reheat in a 350°F oven for 10 minutes or microwave briefly.
Serving Suggestions
Complementary Dishes
- A big pot of chili — The classic pairing. The sweet, spicy muffin is the perfect tool for scooping up every last bit of hearty chili from your bowl.
- Smoky barbecue ribs or pulled pork — The muffins cut through the rich, smoky meat beautifully, and their texture holds up well against saucy fingers.
- Creamy tomato soup — For a lighter meal, these muffins are fantastic for dunking into a velvety, herby tomato soup. It’s comfort food at its finest.
Drinks
- A cold lager or pale ale — The crisp, hoppy bitterness of the beer cleanses the palate and contrasts wonderfully with the rich, cheesy muffins.
- Iced tea with a sprig of mint — The sweetness and coolness of the tea is a fantastic counterpoint to the spice from the jalapeños, making each bite feel fresh.
- A tart lime margarita — If you’re feeling festive, the acidity and citrus notes in a margarita make the flavors in the muffin pop even more.
Something Sweet
- Warm peach cobbler with vanilla ice cream — The transition from savory and spicy to sweet and fruity is an absolute delight and makes for a perfectly rounded meal.
- Dark chocolate brownies — The deep, bitter notes of dark chocolate provide a sophisticated and satisfying end after the zesty cornbread muffins.
- Lemon sorbet — Its bright, clean, and refreshing quality is the perfect palate cleanser and a light way to finish your meal.
Top Mistakes to Avoid
- Overmixing the batter. This is public enemy number one for muffin tenderness. Overworking the gluten in the flour will make your muffins tough and dense instead of light and fluffy. Mix just until combined, and embrace the lumps.
- Using cold ingredients. Cold buttermilk and egg don’t incorporate as well, which can lead to overmixing as you try to smooth out the batter. It can also hinder the rise, giving you flatter muffins. Take the extra few minutes to let them come to room temp.
- Overfilling the muffin cups. It’s tempting to use all the batter, but filling the cups more than 3/4 full will likely cause the muffins to spill over the sides, creating a messy tin and oddly shaped tops.
- Not testing for doneness properly. Ovens vary, so the 18-20 minute range is a guide. Always use the toothpick test. If it comes out with wet batter, they need more time. If it’s completely clean, they’re done. A few moist crumbs are ideal.
Expert Tips
- Tip: For an extra flavor boost, toast your cornmeal before using it. Spread it on a baking sheet and toast in a 350°F oven for 5-7 minutes, until fragrant. This deepens the corn flavor and adds a wonderful nuttiness to your muffins.
- Tip: If you love a bit of textural contrast, fold in a 1/4 cup of canned corn kernels (well-drained) or 2 tablespoons of cooked, crumbled bacon along with the cheese and jalapeños. It adds little bursts of sweetness or smokiness.
- Tip: For picture-perfect muffins with a cheesy, crispy top, reserve a small handful of the shredded cheddar and a few jalapeño slices. Press them onto the top of each portioned muffin before baking. They’ll get beautifully golden and bubbly.
- Tip: If you don’t have buttermilk, you can make a great substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles slightly. It works like a charm.
FAQs
Can I make these muffins ahead of time?
Absolutely! These muffins are fantastic make-ahead candidates. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Just wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, pop a frozen muffin in a 350°F oven for 10-15 minutes, or until warm throughout.
Can I use a different type of cheese?
Of course! While sharp cheddar is my favorite for its bold flavor and excellent melt, you can experiment. Pepper jack cheese would amplify the spicy kick, while Monterey Jack would give a milder, creamier melt. A smoked gouda would add a wonderful smoky dimension. Just make sure whatever cheese you use is good for melting and shred it yourself for the best texture.
My muffins didn’t rise much. What happened?
This usually comes down to two things: old baking powder or overmixing. Baking powder loses its potency over time, so if yours has been in the pantry for more than 6 months, it’s probably time for a new can. Overmixing deflates the air bubbles that the baking powder creates, which are essential for the rise. Always check your baking powder’s freshness and mix with a light hand.
Can I make this as a loaf instead of muffins?
You can, but you’ll need to adjust the baking time and temperature. Pour the batter into a greased 9×5 inch loaf pan and bake at 375°F (190°C) for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. The center of a loaf takes much longer to cook through, so keep a close eye on it after the 40-minute mark.
Are pickled jalapeños a good substitute for fresh?
You can use them in a pinch, but the flavor profile will be different. Pickled jalapeños will add more of a tangy, briny flavor and can sometimes make the batter a bit wetter. Be sure to drain them very well and pat them dry with a paper towel before dicing. I’d still recommend fresh for their bright, grassy heat, but pickled will work if it’s all you have.
Cheddar Jalapeno Cornbread Muffins
Make the best Cheddar Jalapeno Cornbread Muffins with this easy one-bowl recipe. Perfectly moist with spicy kick & melty cheese. Get the recipe now!
Ingredients
For the dry ingredients:
-
1 cup fine-grind yellow cornmeal
-
1 cup all-purpose flour
-
1/4 cup granulated sugar
-
1 tbsp baking powder
-
1 tsp salt
For the wet ingredients:
-
1 cup buttermilk (at room temperature)
-
1/2 cup whole milk (at room temperature)
-
1/3 cup vegetable oil or melted butter (cooled slightly)
-
1 large egg (at room temperature)
For the mix-ins:
-
1 cup shredded sharp cheddar cheese
-
2 medium jalapeños (finely diced, seeds removed for milder heat)
-
2 tbsp finely sliced green onions (optional, for garnish)
Instructions
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First, preheat your oven to 400°F (200°C). Line your muffin tin with paper liners or grease it thoroughly with non-stick spray.01
-
In your large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.02
-
In a separate bowl or large measuring cup, combine the room temperature buttermilk, whole milk, vegetable oil (or melted butter), and the egg. Whisk them together until they’re completely combined and the mixture looks smooth and homogenous.03
-
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together. Stop mixing as soon as you no longer see dry streaks of flour.04
-
Gently fold in the shredded cheddar cheese and diced jalapeños.05
-
Using an ice cream scoop or a 1/4 cup measure, divide the batter evenly among the 12 muffin cups. Each cup should be filled about 3/4 of the way full. If you have any green onions, sprinkle them on top of the batter now for a pop of color and flavor.06
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Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when the tops are golden brown, the edges are pulling slightly away from the pan, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.07
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Let the muffins cool in the tin for about 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.08
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