Cheddar Jalapeño Cornbread Muffins
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg (room temperature)
- 1 cup sharp cheddar cheese, shredded
- 2 medium jalapeños, finely diced (remove seeds for less heat)
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners to prevent sticking.
- Step 2: Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined and free of lumps.
- Step 3: Whisk Wet Ingredients: In a separate medium bowl, whisk the buttermilk, melted butter, and egg together until the mixture is smooth and the egg is fully incorporated.
- Step 4: Combine the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough.
- Step 5: Add Flavor Components: Fold in the shredded cheddar cheese and the diced jalapeños. Ensure they are distributed evenly throughout the batter.
- Step 6: Portion and Bake: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Step 7: Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm for the best flavor and texture.