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! I also have a savory Jalapeno Cheddar Cornbread you will want to try!

Jalapeno Cheddar Cornbread Muffins on a wooden table from overhead.

Ingredients & Substitutions

Cornmeal: Look for yellow cornmeal to use in the muffins, as opposed to white. It has a more robust flavor. Let the cornmeal soak in the milk for about 10 minutes before adding the other ingredients. This will soften it a bit.

Sugar: For the sweetness, I added both granulated and brown sugar.

Cheese: Sharp cheddar cheese is a savory addition to the muffins. If possible, shred a block of cheese for the best results (rather than using a bag of shredded cheese).

Corn Kernels: A cup of corn kernels adds texture and a bit of extra sweetness.

Jalapeno Peppers: The heat comes from the jalapeno peppers. If you prefer less heat, remove the seeds and membranes, which give the peppers most of their spice. You could also just use one jalapeno. For the most heat, add some jalapeno pepper rounds on top of the muffins before baking.

Ingredients to make Jalapeno Cheddar Cornbread Muffins in a bowl.

When Are Cornbread Muffins Done Baking?

There are a few ways to check your cornbread muffins for doneness:

  • Toothpick Test: When a toothpick is inserted into the center of the muffins, it should come out with a few crumbs, but no wet batter.
  • Spring Back Test: Another way to test for doneness is to press down on the tops of the muffins. They should ‘spring back’ without leaving an indentation.
  • Internal Temperature: Check the internal temperature of the muffins; it should read 200°F.
A Jalapeno Cheddar Cornbread Muffin on a wooden table in front of other muffins.

What Do Jalapeno Cheddar Cornbread Muffins Taste Like?

With each bite of these muffins, you get a sweet, savory, and spicy kick, like a triple threat to the taste buds! They are a conversation starter, especially when everyone tries one!

How To Store Jalapeno Cheddar Cornbread Muffins

To store jalapeno cheddar cornbread muffins, first, let them cool completely. Next, store them in an airtight container at room temperature. They will last 1-2 days. You can extend the shelf-life by storing them in the refrigerator for up to 4-5 days.

Jalapeno Cheddar Cornbread Muffin on a table cut in half showing inside.

Freezing Cornbread Muffins

If you are making cornbread muffins ahead of time, freeze them. To freeze jalapeno cheddar cornbread muffins, first, let them cool completely. Next, wrap the muffins in aluminum foil. Then, store the muffins in a freezer-safe plastic bag or container. They will last up to 3 months. When ready to enjoy a muffin (or a few), let them thaw at room temperature while still wrapped.

Jalapeno Cheddar Cornbread Muffins on a wooden table from overhead.
5 from 3 votes

Jalapeno Cheddar Cornbread Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 10 minutes
Total Time 40 minutes
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!

Ingredients

  • 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
  • cup (67 g) granulated sugar
  • 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)

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!

Video

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What the Test Kitchen had to say about this recipe:

Autumn

I love the spicy and sweet combination. These will definitely satisfy your cornbread cravings!

Elizabeth

These are an interesting flavor combination, for sure! After a bite, I got a lot of sweetness, but then the heat from the jalapenos snuck in there. I would serve these as a delicious twist on cornbread and see how everyone reacted to them!

Rachael

I love jalapeño cheddar cornbread, and these were wonderful!

Bella

The sweetness of the corn and the slight heat from the jalapeños are well-balanced. A tasty take on cornbread!

Annabelle

If you like cornbread, you'll love these! They have that classic sweet flavor, with just a little heat!

Selena

A really solid jalapeno corn cheddar muffin. I love the bright bursts of corn kernels in these. Just the right amount of sweetness in these as well!

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Reader Comments

  1. 5 stars
    Your recipe reminds me of my mom’s recipe for corn bread. She added a lot more jalapenos. She’d make it in a cast iron pan always. Jiffy was relegated to muffin tins. I made this in antique muffin pans shaped like ears of corn. My grandmother always did corn muffins similar to yours in these. Thank you.

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