Jalapeño Cornbread Muffins are moist, a bit spicy, and have the perfect touch of sweetness! A quick and easy side dish that is perfect when served with a bowl of soup, chili, or even just a glass of milk.
Spicy, Sweet, Irresistible Cornbread Muffins!
As much as I love cornbread, I might love cornbread muffins even more. There’s something about tender, buttery cornbread baked up in muffin form! And this recipe? It’s not just cornbread, y’all. These light, golden muffins are sprinkled with cheddar and studded with jalapeños! For anyone who likes things a little spicy, these wholesome corn muffins are the perfect side dish.
Corn muffins are also great for snacking, so make these for an after-school (or after-work) snack, and watch them disappear. Don’t like jalapeños? No problem! They are just as delicious without – or you can check out the Tips section for a clever substitute.
(For more cornbread recipes, take a look at this recipe for classic Sweet Cornbread, and this family-sized Cheddar Jalapeño Cornbread without the corn kernels!)
Recipe Ingredients
The ingredients for these jalapeño muffins include both cornmeal and corn kernels, plus fresh jalapeños, and sharp cheddar cheese. So good! Here’s the complete list in more detail. (For the full recipe, scroll on down to the bottom of this post!)
- Flour: All-purpose flour is best here – don’t use self-rising flour, or the muffins won’t have the right texture.
- Cornmeal: Finely ground cornmeal, not medium grind. Medium grind is much chewier and harder than finely ground cornmeal.
- Sugar: Granulated sugar, or for a slightly warmer taste, substitute brown sugar, honey, or syrup.
- Rising Agents: Using both baking powder and baking soda ensures a light rise.
- Salt
- Butter: Melt and slightly cool the butter before adding it to the batter.
- Egg: One large, whole egg.
- Milk: Or buttermilk, if you’d like a tangier taste to your cornbread. Both are scrumptious!
- Cheese: Sharp, shredded cheddar cheese.
- Corn: You can use fresh, frozen, or canned corn kernels.
- Green Onions: Chopped.
- Jalapeños: One chopped, and one sliced.
How to Make Jalapeño Cornbread Muffins
Cornbread muffins can be made in a regular muffin pan with cupcake liners, or you can use a cast-iron muffin tin if you have one. My Granny passed down her cast-iron muffin tin to me, and it makes fantastic corn muffins!
- Prepare Your Pan and Oven. To get started, set your oven to preheat to 350°F. Coat a muffin tin with butter, or line it with cupcake liners. You may also use a cornbread pan.
- Whisk the Dry Ingredients Together. Next, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
- “Assemble” the Cornbread Muffins. Gently stir in your shredded cheese, corn kernels, green onions, and the chopped jalapeño. Fill the muffin cups 3/4 of the way, and top each one with a jalapeño slice.
- Bake! Bake the corn muffins for 14 – 16 minutes if you’re using a regular muffin tin, or 18 – 20 minutes if you’re using a cast-iron muffin tin. You’ll know the muffins are done when a toothpick inserted in the center comes back clean.
- Enjoy! Serve the muffins warm with a pat of butter.
Tips for Success
What else should you know about this down-home recipe? Glad you asked! These helpful tips for success will ensure a light, buttery, perfect result.
- Sugar: If you want your muffins less sweet, feel free to reduce the amount of sugar or leave it out entirely. The muffins’ texture may change slightly, but they’ll still be great.
- Don’t Overbake: Just like over-mixing, over-baking is the enemy of a good corn muffin. Bake them just until done, and then take them out, so they stay moist.
- Mild Muffins: Not so sure about the jalapeños? You can substitute them with thinly sliced and chopped bell pepper instead. It will still have a hint of “chili” flavor, but without the heat.
Yummy Ideas for Serving
Sweet, spicy corn muffins are wonderful as a snack, but even better as a side dish with a flavorful main course. Especially if you choose a Southern or Southwestern recipe!
- Chili: When chili weather hits, you can’t go wrong adding a side of jalapeño cornbread muffins to your favorite chili recipe. One of our favorites is this incredible Taco Ranch Chicken Chili!
- Collards: Collards with cornbread are a classic combination for a reason. This easy recipe for Beer Bacon Collard Greens is loaded with all kinds of flavor.
- Beans: Make a pot of pinto beans, or go all out with these Instant Pot Charro Beans. You’ll love these savory beans with smoked sausage, bacon, tomato, and onion.
Leftover muffins can be stored at room temperature for up to two days, in an airtight container. You can refrigerate them for about a week. Be sure to toss any corn muffins that have mold or seem otherwise spoiled.
If you’d like to warm up your cornbread muffins, I suggest the microwave – it literally takes just a few seconds! The oven is also good, though. Warm them at 350°F for 4 – 6 minutes, or until steamy hot.
Can I Freeze This?
Yes, you can store these in the freezer – just cool them down first (this helps prevent freezer burn) and then put them in a freezer bag or another airtight freezer container. Use them within 3 months for maximum freshness and flavor.
More Bread Side Dish Recipes:
- Texas Roadhouse Rolls
- Jalapeno Cheddar Bread
- Homemade Hawaiian Rolls
- Buttery Beer Bread
- Extra Soft Dinner Rolls
Jalapeño Cornbread Muffins
Ingredients
- 1 cup all purpose flour
- ⅓ cup finely ground cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- 6 tablespoons butter, melted and cooled
- 1 large egg
- ¾ cup milk, or buttermilk
- 1 cup shredded sharp cheddar cheese
- ¾ cup corn kernels, fresh, frozen or canned
- 2 green onions, chopped
- 2 jalapeños, 1 chopped and 1 sliced
Instructions
- Preheat oven to 350°F. Coat a cast iron muffin tin or cast iron cornbread pan with butter. (You may also use a regular muffin tin with cupcake liners.) Set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix.
- Gently stir in shredded cheese, corn, green onions and the chopped jalapeño. Fill muffin tins 3/4 full and top each muffin with a jalapeño slice.
- Bake for 18-20 minutes if using cast iron, or 14-16 minutes if using a regular muffin tin. Muffins are done when a toothpick inserted in the center comes back clean.
- Serve warm with a slab of butter, or store in an airtight container for up to 4 days.
Notes
- Storing: Leftover muffins can be stored at room temperature for up to two days, in an airtight container. You can refrigerate them for about a week. Be sure to toss any corn muffins that have mold or seem otherwise spoiled.
- Sugar: If you want your muffins less sweet, feel free to reduce the amount of sugar or leave it out entirely. The muffins’ texture may change slightly, but they’ll still be great.
- Don’t Over-bake: Just like over-mixing, over-baking is the enemy of a good corn muffin. Bake them just until done, and then take them out, so they stay moist.
- Mild Muffins: Not so sure about the jalapeños? You can substitute them with thinly sliced and chopped bell pepper instead. It will still have a hint of “chili” flavor, but without the heat.
Nutrition
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