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