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Jalapeño Cornbread Muffins: A Spicy Treat You’ll Love!

Jalapeño Cornbread Muffins
Print Recipe

Jalapeño Cornbread Muffins are a deliciously spicy twist on traditional cornbread, perfect for any meal or as a snack.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup diced jalapeños (fresh or pickled)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
  2. In a large bowl, mix together cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together milk, vegetable oil, and egg.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Fold in the diced jalapeños and shredded cheddar cheese.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for a few minutes before serving.

Notes

  • For a milder flavor, use fewer jalapeños or remove the seeds.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They pair well with chili or soups.

Nutrition

Find it online: https://howeats.com/jalapeno-cornbread-muffins-recipe/