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Spicy Jalapeño Cornbread Muffins

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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.

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

  1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk or buttermilk, and vegetable oil or melted butter.
  4. Add the wet ingredients to the dry ingredients and mix just until combined.
  5. Gently fold in the chopped jalapeños.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. 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

Find it online: https://recipesbyliza.com/spicy-jalapeno-cornbread-muffins/