Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely chopped
Feel free to swap out the cheddar for any cheese you love or reduce the jalapeños if you’re serving kids who might not appreciate the spice.
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the buttermilk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be a little lumpy.
- Gently fold in the cheddar cheese and jalapeños, making sure they’re evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These muffins are my go-to when I want to impress without the stress. Even my youngest, who usually prefers plain bread, can’t resist the cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cheddar Jalapeño Cornbread Muffins, recipe, cooking, food
