I make these Spicy Jalapeño Cornbread Muffins when I want something warm, savory, and just a little fiery. They’re soft and tender on the inside with a golden top, and the jalapeños add a pleasant heat that makes them perfect alongside soups, chili, or barbecue.
Why You’ll Love This Recipe
I love this recipe because it balances sweetness and spice so well. I like how the cornbread stays moist while the jalapeños bring a bold kick without overpowering it. I also enjoy how easy these muffins are to make, especially when I need a flavorful side in a short amount of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cornmeal
all-purpose flour
granulated sugar
baking powder
salt
eggs
milk or buttermilk
vegetable oil or melted butter
jalapeños, finely chopped
Directions
I start by preheating the oven and greasing a muffin tin or lining it with paper liners. In a bowl, I mix the cornmeal, flour, sugar, baking powder, and salt. In another bowl, I whisk together the eggs, milk or buttermilk, and oil or melted butter.
I combine the wet and dry ingredients just until mixed, then gently fold in the chopped jalapeños. I divide the batter evenly among the muffin cups and bake until the tops are golden and a toothpick inserted into the center comes out clean. I let the muffins cool slightly before serving.
Servings and timing
This recipe makes about 12 muffins. I usually spend around 10 minutes preparing the batter and about 18 to 22 minutes baking. I like that they’re ready in well under 40 minutes.
Variations
I sometimes add shredded cheddar cheese for extra richness. When I want even more heat, I leave some jalapeño seeds in or add a pinch of cayenne. I’ve also mixed in corn kernels for extra texture and sweetness.
storage/reheating
I store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm them briefly in the microwave or oven so they stay soft.
FAQs
How spicy are these cornbread muffins?
I find them mildly to moderately spicy, depending on how many jalapeños I use.
Can I use canned jalapeños?
I can use them, but I prefer fresh for better flavor and texture.
Can I make these muffins ahead of time?
I often bake them a day ahead, and they still taste great.
Can I freeze cornbread muffins?
I freeze them once cooled, and they keep well for up to 2 months.
What do these muffins pair well with?
I like serving them with chili, soups, or grilled meats.
Conclusion
I keep these Spicy Jalapeño Cornbread Muffins in my baking rotation because they’re flavorful, moist, and easy to make. I like how they add a bit of heat and comfort to any meal while still feeling simple and familiar.
PrintSpicy Jalapeño Cornbread Muffins
Soft, moist cornbread muffins with a golden top and a gentle kick of heat from fresh jalapeños. A comforting and flavorful side dish that pairs perfectly with soups, chili, or barbecue.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk or buttermilk
- 1/3 cup vegetable oil or melted butter
- 2 fresh jalapeños, finely chopped
Instructions
- Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk or buttermilk, and vegetable oil or melted butter.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold in the chopped jalapeños.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
- For extra richness, add 1/2 cup shredded cheddar cheese to the batter.
- Leave some jalapeño seeds in for more heat.
- Do not overmix the batter to keep the muffins tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
