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Irresistible Jalapeño Cheddar Cornbread Muffins

jalapeño cheddar cornbread muffins - featured image
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These jalapeño cheddar cornbread muffins are moist, fluffy, and perfectly balanced with creamy cheese and a gentle kick of jalapeño heat. Ideal for breakfasts, barbecues, or as a spicy side dish.

Ingredients

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  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar as substitute)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup sharp cheddar cheese, shredded
  • 2 fresh jalapeños, seeded and finely chopped
  • 1 small yellow onion, finely diced (optional)
  • 1 clove garlic, minced
  • Optional topping: extra shredded cheddar or smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin or line it with paper liners.
  2. In a small skillet over medium heat, add a teaspoon of butter or oil. Sauté the finely chopped jalapeños and onion for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute.
  3. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, beat the eggs lightly. Add the buttermilk and melted butter, whisking until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are okay; do not overmix.
  6. Fold in the sautéed jalapeños, onions, and shredded cheddar cheese gently.
  7. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle extra cheddar or smoked paprika on top if desired.
  8. Bake for 18-22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Best served warm.

Notes

Do not overmix the batter to avoid tough muffins. Sautéing jalapeños and onions mellows the heat and adds smoky depth. Use sharp cheddar for best flavor. Adjust jalapeño seeds to control spice level. For gluten-free, substitute flour with almond or gluten-free blend. Muffins are best warm but store well at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: jalapeño, cheddar, cornbread, muffins, spicy, easy recipe, baking, comfort food

Find it online: https://tempotaste.com/irresistible-jalape-n-o-cheddar-cornbread-muffins-easy-recipe-for-perfect-spicy-muffins/