Jalapeño Cheddar Cornbread Muffins

There’s something magical about the first bite of a warm Jalapeño Cheddar Cornbread Muffins fresh out of the oven. I remember the first time I made them; the aroma of melting butter mixed with the zesty kick of jalapeños filled the kitchen, instantly transporting me to a cozy fall gathering. Picture a chilly evening where friends gather, laughter echoes, and this delightful muffin becomes the star of the meal. Whether it’s a casual lunch or a festive dinner, these muffins bring warmth and comfort to any table.

What’s In This Jalapeño Cheddar Cornbread Muffins

The ingredients for Jalapeño Cheddar Cornbread Muffins are a delightful blend that creates a harmonious flavor profile. The cornmeal is the star, bringing a slightly sweet and earthy base. Complemented by the sharpness of cheddar cheese and the heat from jalapeños, these muffins offer a fantastic taste adventure. The combination of wet and dry ingredients ensures a moist texture that’s simply irresistible.

• 2 cups stone-ground cornmeal or cornflour – This forms the base, giving the muffins their signature texture.
• 1/2 cup tapioca flour – Adds chewiness and helps bind the ingredients together.
• 2 teaspoons baking powder – Provides the necessary lift for a fluffy muffin.
• 1/2 teaspoon baking soda – Works with the acid in the maple syrup for leavening.
• 1/2 teaspoon fine sea salt – Enhances all the flavors beautifully.
• 1/4 cup butter, plus 1 tablespoon divided – Adds richness and moisture.
• 3 eggs – Acts as a binder and adds protein.
• 1/3 cup maple syrup – Introduces a touch of sweetness that balances the heat.
• 1 cup almond milk – Keeps the batter moist and offers a creamy texture.
• 1/4 cup finely diced jalapeños – Brings a spicy kick.
• 1/2 cup shredded cheddar cheese – Melts beautifully to enhance flavor and texture.

Jalapeño Cheddar Cornbread Muffins Instructions

Making these Jalapeño Cheddar Cornbread Muffins is a delightful process that’s as enjoyable as eating them. Let’s get started on creating these savory bites!

1. Preheat your oven to 400ºF. While it heats, grease a muffin tin with a little butter and set it aside. This will ensure that your muffins come out smoothly.
2. In a small saucepan, melt 1/4 cup of butter over low heat. Once melted, remove it from the heat and allow it to cool slightly. This step makes sure you don’t accidentally cook the eggs in the next step.
3. In a large mixing bowl, whisk together the cornmeal, tapioca flour, baking soda, baking powder, and salt. Make sure they are fully combined to ensure an even texture throughout your muffins.
4. In a medium bowl, whisk eggs, maple syrup, almond milk, and the cooled butter until everything is well blended. This will be your wet mixture.
5. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; don’t overmix, as you want the muffins to stay light and fluffy.
6. Fold in the shredded cheddar cheese and diced jalapeños. This is where the magic happens as the cheese melts during baking, enveloping the jalapeños in gooey goodness.
7. Evenly divide the batter into the greased muffin tin. Fill each muffin cup about three-quarters full to give them room to rise.
8. Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. Keep an eye on them; you’ll know they’re done when a toothpick inserted in the center comes out clean.
9. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. This will help them set and make them easier to remove.
10. Let them cool slightly on a wire rack before serving. Enjoy these warm, or keep them in an airtight container for later!

Recipe Variations about Jalapeño Cheddar Cornbread Muffins

If you love the savory flavor of Jalapeño Cheddar Cornbread Muffins, you might want to try some variations to keep things exciting!

• Spice Level: Adjust the heat by adding more or fewer jalapeños, or experiment with different peppers like serrano or habanero.
• Cheese Variety: Swap out cheddar cheese for pepper jack for an extra kick or use a mild monterey jack for a subtler flavor.
• Herbs & Spices: Incorporate herbs like chives or spices like cumin for an aromatic twist.
• Sweet Additions: Add a spoonful of corn kernels or diced red bell peppers for sweetness and color.
• Texture Variations: For a heartier muffin, consider adding cooked quinoa or even some finely chopped nuts.
• Gluten-Free Option: Use a combination of gluten-free flours, like almond flour and coconut flour, for those avoiding gluten.

What Goes Well With This Jalapeño Cheddar Cornbread Muffins

When it comes to pairing, Jalapeño Cheddar Cornbread Muffins are incredibly versatile. Here are some delightful suggestions:

• Hearty Soups: These muffins complement soups perfectly, especially chili or a rich vegetable soup. The heat from the muffins balances the flavors beautifully.
• Salads: Serve them alongside a fresh green salad for a refreshing contrast to the warm, comforting muffins.
• BBQ Dishes: Enjoy them with grilled meats or at a barbecue. Their kick adds a unique touch to smoky flavors.
• Brunch Settings: These muffins fit right in at brunch, alongside dishes like scrambled eggs or frittatas.
• Storage Tips: Keep any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
• Freezing Tips: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can last up to three months!
• Seasonal Occasions: Ideal for fall gatherings or cozy winter nights, these muffins will warm up any occasion.

FAQ

Conclusion

The Jalapeño Cheddar Cornbread Muffins are truly a comfort food classic with a delightful twist. Their blend of flavors and textures makes them a fantastic addition to any meal or gathering. I encourage you to try making them today and experience the warmth and joy they bring to your table. You won’t regret it; they might just become your new favorite recipe!

Jalapeño Cheddar Cornbread Muffins

The ultimate comfort food, Jalapeño Cheddar Cornbread Muffins are your new go-to for a savory treat. With a perfect blend of spicy jalapeños and rich cheddar cheese, these easy muffins will make your taste buds dance. They’re perfect for a cozy dinner or as a delightful snack anytime!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 12 muffins

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups stone-ground cornmeal
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup butter plus 1 tablespoon divided
• 3 eggs
• 1/3 cup maple syrup
• 1 cup almond milk
• 1/4 cup diced jalapeños
• 1/2 cup shredded cheddar cheese

Equipment

• Oven
• Whisk
• Cutting Board
• Baking Sheet
• Frying Pan

Method

 

1. Preheat your oven to 400ºF. Grease a muffin tin with a little butter and set it aside.
2. In a small saucepan, melt 1/4 cup of butter over low heat. Once melted, remove it from the heat and allow it to cool slightly.
3. In a large mixing bowl, whisk together the cornmeal, tapioca flour, baking soda, baking powder, and salt.
4. In a medium bowl, whisk eggs, maple syrup, almond milk, and the cooled butter until everything is well blended.
5. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; don’t overmix.
6. Fold in the shredded cheddar cheese and diced jalapeños.
7. Evenly divide the batter into the greased muffin tin. Fill each muffin cup about three-quarters full.
8. Place the muffin tin in the preheated oven and bake for 12 to 15 minutes.
9. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes.
10. Let them cool slightly on a wire rack before serving.

Notes

• Storage: Keep any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
• Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can last up to three months!
• Seasonal Occasions: Ideal for fall gatherings or cozy winter nights.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.