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Savory Jalapeño Cheddar Cornbread Muffins

jalapeño cheddar cornbread muffins - featured image
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These savory cornbread muffins combine smoky, melty sharp cheddar with a subtle jalapeño heat for a flavorful and easy-to-make BBQ side perfect for summer parties.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can swap with gluten-free flour blend if needed)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2 fresh jalapeños, finely diced and seeds removed
  • 1 small yellow onion, finely chopped (optional)
  • Optional toppings: extra shredded cheddar for sprinkling, chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your muffin tin or line with paper liners.
  2. In a small skillet over medium heat, melt a teaspoon of butter or oil. Add the finely diced jalapeños and chopped onion. Sauté for about 3-4 minutes until softened and fragrant, but not browned.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until combined.
  4. In a separate bowl, beat the eggs lightly. Add the buttermilk and melted butter, whisking until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a spatula—don’t overmix! The batter should be thick but slightly lumpy.
  6. Fold in the shredded cheddar, sautéed jalapeños, and onions. Reserve a small handful of cheddar for topping if desired.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full. Sprinkle the reserved cheddar on top.
  8. Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Start checking at 15 minutes.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the batter to avoid tough muffins. Use fresh leavening agents for best rise. Pre-sauté jalapeños and onions to mellow heat and add smoky sweetness. Freshly shred cheese for better meltability. Check muffins at 15 minutes to avoid overbaking. Muffins keep well for 2 days at room temperature and freeze well for up to 3 months.

Nutrition

Keywords: cornbread muffins, jalapeño cornbread, cheddar cornbread, BBQ side dish, summer party recipe, savory muffins

Find it online: https://jodierecipes.com/savory-jalape-n-o-cheddar-cornbread-muffins-easy-bbq-recipe-for-summer-parties/