Preheat oven to 400°F. 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.
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.
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.