Print

Crispy Jalapeno Cheddar Cornbread Muffins

crispy jalapeno cheddar cornbread muffins - featured image
Print Recipe

These crispy jalapeno cheddar cornbread muffins deliver a perfect balance of tender crumb and crunchy crust with a spicy kick, featuring melty pockets of sharp cheddar and fresh jalapenos.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup sharp cheddar cheese, shredded
  • 2–3 fresh jalapenos, finely diced (remove seeds for less heat)
  • 1 tablespoon honey (optional)
  • Vegetable oil or melted butter for greasing muffin tin or skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place a cast-iron skillet or muffin tin inside the oven while it heats for 10-15 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and kosher salt until well combined.
  3. In another bowl, beat eggs until frothy. Add buttermilk and melted butter, stirring gently. Stir in honey if using.
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula. Batter may be slightly lumpy.
  5. Fold in diced jalapenos and shredded cheddar cheese evenly.
  6. Carefully remove the hot skillet or muffin tin from the oven and grease generously with vegetable oil or melted butter.
  7. Spoon batter into muffin cups about 3/4 full or spread evenly in skillet.
  8. Bake for 18-22 minutes in muffin tin or 25-30 minutes in skillet until tops are golden and a toothpick inserted comes out clean.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a cooling rack to keep edges crispy.

Notes

Preheating the pan is key to achieving crispy edges. Avoid overmixing the batter to keep muffins tender. Use gloves when handling jalapenos to avoid irritation. If muffins brown too quickly, tent with foil halfway through baking. Cooling on a rack preserves crispness. Variations include using poblano or serrano peppers, different cheeses, or adding corn kernels or bacon bits.

Nutrition

Keywords: cornbread muffins, jalapeno, cheddar, spicy muffins, crispy cornbread, easy cornbread recipe, savory muffins

Find it online: https://tempotaste.com/crispy-jalapeno-cheddar-cornbread-muffins-recipe-easy-spicy-kick-guide/