Cornbread Muffins With Jalapeno and Cheddar

LAST UPDATED: Aug 03, 2020 | PUBLISHED: Feb 16, 2015 | By: Julie Blanner

These easy cornbread muffins are made with jalapeno cheddar for a real pop of flavor. These savory quick bread muffins are a perfect side to serve with Mexican meals like chili and soups.

A cornbread muffin on a white plate split in half

I put a little twist on my favorite cornbread recipe adding a little cheese and heat. They are so quick and easy to make, you can make them from scratch in less time than it takes to preheat the oven!

It’s an easy recipe kids can help make, too! They’re made with with just a few simple ingredients, and are amazing with homemade chili, Mexican spaghetti or a taco soup! They make a great appetizer on game day too, alongside my other favorite Mexican appetizers like guacamole and corn salsa. I love enjoying leftovers smothered with honey butter for an afternoon snack.

It’s one of my favorite Quick Bread Recipes made with staple ingredients – and it’s so versatile!

We love all things jalapeño around here – Jalapeño MargaritasPico de GalloCreamy Jalapeño Dip…the list goes on! It’s the perfect way to spice up just about anything, especially breads! 

Cornbread Muffin Ingredients

  • Butter – Use unsalted butter for this recipe. If you use salted, reduce the amount of added salt.
  • Flour – Use all purpose flour and there is no need to sift it first.
  • Sugar – I like to add some granulated white sugar to my cornbread for a little sweetness.
  • Cornmeal – I like to use fine-ground cornmeal for my muffins for a really soft texture. You can use medium-ground, but the muffins will be a little more dense.
  • Baking Powder – To help the muffins rise in the oven.
  • Salt – A little salt helps to bring he other flavors, and sweetness, out. Decrease the amount of salt added if you are using salted butter.
  • Milk – Milk binds the dry ingredients together. You can use skim, 1%, 2%, whole milk, vitamin D milk.
  • Egg – Along with the milk, this helps to bind the ingredients and form a dough.
  • Jalapeños – Seed and dice fresh jalapeños to add a bit of heat to each bite. Substitute canned or jarred jalapeños, drained, in a pinch.
  • Cheddar – Use freshly grated, rather than pre-grated cheddar for the best melting qualities. I like to use a strong cheddar in these muffins, but you can also use mild. Substitute pepper jack or monterey jack

Recipe Variations

You can easily experiment with different additions in these savory muffins.

  • Bacon – Cooked crumbled bacon or bacon pieces.
  • Corn – Whole corn is amazing folded into cornbread muffins.
  • Herbs – Thyme, parsley, oregano, green onion, tarragon.
Baked jalapeno and cheddar cornbread muffins in a muffin tin

How To Make Cornbread Muffins

  • Prep – Preheat the oven and grease a muffin tin.
  • Combine – Mix the dry ingredients together in one bowl and the wet in another. Slowly add the wet mixture to the dry and mix until just combined. Fold in the jalapeños and the cheese.
  • Make – Fill the muffin tins all the way to the top with the cornbread mixture and add a jalapeño slice to the top of each one.
  • Bake – Bake the muffins until cooked through.

Adjust the Spice

These muffins are not overly spicy as jalapeños are on the milder end of chili varieties. If you like spicy food, feel free to add in a couple more peppers and if you are very sensitive to heat, you can make these just with the cheese.

Close up of a baked muffin in a tin

Tips

How Do You Know When The Muffins Are Ready?

These cornbread muffins will take around 30 minutes to bake. You may want to check them around 25 minutes as ovens can run at different temperatures. The muffins should be firm, and when a toothpick is inserted it should come out clean. If it doesn’t pop them back in for another couple of minutes and check again.

How To Store

  • Room Temperature – Store the cooled muffins in an airtight container for up to 3 days.
  • Refrigerate – Place the cooled muffins in a container and they will keep in the fridge for up to 5 or 6 days.
  • Freeze – These cornbread muffins freeze really well. Let them cool and then wrap them individually in foil and place in a freezer bag. They will keep for up to 3 months and can be thawed at room temperature.

I like to serve these muffins warm. If you are making them ahead of time you can heat them through in an oven on a low heat.

A cornbread muffin on a white plate

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Jalapeño Cheddar Cornbread Muffins

Julie Blanner
These easy cornbread muffins are made with jalapeno cheddar for a real pop of flavor. These savory quick bread muffins are a perfect side to serve with Mexican meals like chili and soups.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 12 servings
Calories 404 kcal

Ingredients
  

  • 1 cup butter melted
  • 3 cups all purpose flour
  • 1 cup sugar
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cup milk
  • 1 egg
  • 2 jalapeños seeded and diced reserving 12 sliced
  • 1/2 cup cheddar freshly shredded

Instructions
 

  • Preheat oven to 400 degrees. Grease or line muffin tin with paper liners.
  • In a mixing bowl or stand mixer, combine flour, sugar, corn meal, baking powder and salt.
  • In a separate mixing bowl, combine milk, butter and eggs.
  • Gradually add wet mixture into dry mixture until just combined.
  • Fold in jalapeños and cheddar.
  • Using a cookie scoop or a spoon, fill muffin tins to the top. Add a jalapeño slice to the top of each one.
  • Bake 30 minutes or until a toothpick comes out clean.

Notes

Substitutions

  • Butter – If you use salted butter, omit the salt in this recipe.
  • Cornmeal – I like to use fine-ground cornmeal for my muffins for a really soft texture. You can use medium-ground, but the muffins will be a little more dense.
  • Milk – You can use skim, 1%, 2%, whole milk, vitamin D milk.
  • Jalapeños – Seed and dice fresh jalapeños to add a bit of heat to each bite. Substitute canned or jarred jalapeños, drained, in a pinch.
  • Cheddar – Use freshly grated, rather than pre-grated cheddar for the best melting qualities. I like to use a strong cheddar in these muffins, but you can also use mild. Substitute pepper jack or monterey jack.

Variations

  • Bacon – Cooked crumbled bacon or bacon pieces.
  • Corn – Whole corn is amazing folded into cornbread muffins.
  • Herbs – Thyme, parsley, oregano, green onion, tarragon.

How To Store

  • Room Temperature – Store the cooled muffins in an airtight container for up to 3 days.
  • Refrigerate – Place the cooled muffins in a container and they will keep in the fridge for up to 5 or 6 days.
  • Freeze – These cornbread muffins freeze really well. Let them cool and then wrap them individually in foil and place in a freezer bag. They will keep for up to 3 months and can be thawed at room temperature.

Nutrition

Serving:1gCalories:404kcalCarbohydrates:53gProtein:7gFat:19gSaturated Fat:11gCholesterol:61mgSodium:476mgPotassium:342mgFiber:2gSugar:19gVitamin A:623IUVitamin C:3mgCalcium:169mgIron:2mg
Keywords cornbread muffins, jalapeno cheddar cornbread
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped