Jalapeno Cheddar Cornbread Muffins
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!
Servings: 12 muffins
Calories: 297kcal
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
- 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)
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
Notes
PLEASE NOTE! If you want these to have a touch of sweetness, you can add 1/3 cup granulated sugar.
Nutrition
Serving: 1muffin | Calories: 297kcal