December 01, 2024 · Written by Foodtolive Team
Cheddar Jalapeño Cornbread Muffins
Get ready to spice up your kitchen with these Savory Cheddar Jalapeño Cornbread Muffins! They’re the perfect balance of cheesy goodness, a touch of sweetness, and a kick of heat from jalapeños. Made with wholesome whole wheat flour and cornmeal, these muffins are not just flavorful — they’re hearty and satisfying too. Perfect as a side dish, snack, or even breakfast on the go.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 12 muffins
Nutrition Facts: Calories: 157 | Total Fat: 9g | Dietary Fiber: 2 g | Sugar: 1g | Protein: 5g
INGREDIENTS:
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 1 cup milk (or plant-based milk)
- 1/4 cup olive oil
- 1 large egg (or a flax egg for vegan)
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped jalapeños (fresh or pickled)
INSTRUCTIONS:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the cornmeal, whole wheat flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, oil, and egg (or flax egg).
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded cheddar and chopped jalapeños.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full. If desired, sprinkle extra cheese on top.
- Bake for 18–20 min, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for 5 min in the tin, then transfer to a wire rack. Serve warm!
Notes:
- Use fresh jalapeños for a crisp texture or pickled jalapeños for a tangy flavor
- These muffins are perfect with a pat of butter or as a side to chili or soup
