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Divine Jalapeño Cheddar Cornbread Muffins

Jalapeño Cheddar Cornbread Muffins
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These mini cornbread muffins are packed with the zesty kick of jalapeño and the savory richness of cheddar cheese. They’re perfect for snacking or as a side dish.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/2 cup shredded cheddar cheese
  • 1-2 jalapeños, seeded and finely diced

Instructions

  1. Preheat your oven to 400°F (200°C). Grease or line a mini muffin tin.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded cheddar cheese and diced jalapeños.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a spicier muffin, leave some seeds in the jalapeños.
  • Buttermilk can be substituted with regular milk with 1 tablespoon of lemon juice or vinegar added and let to sit for 5 minutes.
  • You can add a pinch of cayenne pepper for extra heat.

Nutrition

Find it online: https://magazinemeal.com/jalapeno-cheddar-cornbread-muffins/