Spicy Cheddar Jalapeño Cornbread Muffins

These Cheddar Jalapeño Cornbread Muffins will add some excitement to any meal! This simple cornbread recipe is packed with cheesy cheddar, a touch of sweetness, and a spicy kick from the jalapeño pepper. This cornbread muffin recipe can be made year round, it is perfect in the winter with hearty soups and chillis, and it also pairs well with grilled and barbecued meats and salads in the summer. Save this recipe and make it whenever you are in the mood for a simple, cheesy and spicy cornbread muffin.

Cheddar Jalapeño Cornbread MuffinsPhoto byThyme of Season

You will Need These Ingredients:

This recipe makes 12 Cheddar Jalapeño Cornbread Muffins.

• 1 cup all-purpose flour
• 1 cup cornmeal
• ⅓ cup granulated sugar
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg beaten
• 1 large jalapeño pepper with seeds and membrane removed; chopped
• ¼ cup butter melted and cooled to room temperature
• 1 cup whole milk
• 1 cup cheddar cheese shredded

How to Make Cheddar Jalapeño Cornbread Muffins

Follow these simple step-by-step instructions:

Step 1: Preheat the oven and get the muffin pan ready-
Heat the oven to 400°F. Line the muffin pan with paper muffin liners or spray the pan with non-stick spray. Set aside.

Step 2: Mix the dry ingredients-
In a big bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Step 3: Add the wet ingredients-
Add the egg, butter, and milk to the cornmeal mixture; gently stir to mix.

Step 4: Add the cheese and jalapeños-
Then, mix in the shredded cheddar cheese and jalapeño into the cornmeal mixture.

Step 5: Divide the batter into the muffin tin-
Scoop the batter into the prepared muffin cups.

Step 6: Bake-
Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Step 7: Let them cool-
Let the muffins cool in the pan for 5 minutes before removing them to eat or to a wire rack to cool completely.