Jalapeno Cheddar Cornbread Muffins

Name: Jalapeno Cheddar Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup (245 g) whole milk; 1 cup (122 g) cornmeal; 1 cup (125 g) all-purpose flour; 1 large egg; ½ cup (109 g) vegetable oil; ⅓ cup (67 g) granulated sugar; ⅓ cup (67 g) light brown sugar; 3 ½ teaspoons baking powder; 1 teaspoon kosher salt; ½ teaspoon garlic powder; 1 ½ cups (169 g) sharp cheddar cheese; 1 cup (165 g) corn kernels; 2 medium jalapeno peppers; jalapeno slices

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Soaking Time
10 mins
Total Time
40 mins
Servings
12 muffins
Calories
297 kcal
Course
Side Dish

Jalapeno Cheddar Cornbread Muffins

Iris Hanson

Report

Jalapeno Cheddar Cornbread Muffins combine the sweetness from corn and sugars with sharp cheddar cheese and a kick from jalapeno peppers. It's like a sweet, savory, and spicy taste in every bite, taking the traditional cornbread to a whole new level when it comes to flavor!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup (245 g) whole milk
1 cup (122 g) cornmeal
1 cup (125 g) all-purpose flour
1 large egg, room temperature
½ cup (109 g) vegetable oil
⅓ cup (67 g) granulated sugar
⅓ cup (67 g) light brown sugar, packed
3 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon garlic powder
1 ½ cups (169 g) sharp cheddar cheese, shredded
1 cup (165 g) corn kernels
2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
jalapeno slices, for topping (optional)

Add to Shopping List

Instructions

Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
In a large bowl, combine milk and cornmeal. Let the mixture soak for 10 minutes.
After soaking, add flour, egg, oil, granulated sugar, brown sugar, baking powder, salt, and garlic powder. Mix until well combined. Gently fold in the cheese, corn, and jalapeno peppers.
Evenly divide the batter between the 12 muffin cups, filling each about ¾ full. Top with jalapeno slices (if using).
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs, but no wet batter.
Remove the muffins from the oven and let them cool slightly. Enjoy!