Jalapeño Cheddar Cornbread Muffins

Last Updated on October 3, 2022 by Kathryn Donangelo

These easy Jalapeño Cheddar Cornbread Muffins are going to become your favorite new additions to comfy dinners! Moist, buttery, cheesy, and sweetened with honey, this jalapeño cornbread recipe is way better than Jiffy with just the right amount of heat you will love. The perfect side dish! 

PIN Jalapeño Cheddar Cornbread Muffins to try later!

EASY JALAPEÑO CHEDDAR CORNBREAD

Flavors of melted, sharp cheddar cheese are intertwined with fresh jalapeño slices for cornbread muffins you will love–I definitely do! Perfectly sweetened with a little bit of honey, this easy jalapeño cornbread recipe contains ALL the savory and comforting flavors you love in southern cornbread but with a spicy twist.

Take a bite out of one of these cheesy cornbread muffins, and you will instantly want more! Serve these jalapeño honey cornbread muffins during the holidays with your favorite casseroles and proteins or enjoy them for easy weeknight dinners at home with warm soups and other 30 minute meals. However you enjoy these muffins, you will be hooked! 

The shredded cheese and diced jalapeños in this recipe allow these muffins to be super soft and moist–just how cornbread should be! Sweet, spicy, and cheesy. What’s not to love? 

Try this cornbread with my Healthy Turkey Chili and my White Chicken Chili for the best combination of flavors. 

INGREDIENTS

Egg: One whole egg is used as a binding agent for these muffins and to give them a little extra moisture. 

Milk: You can use any type of unsweetened and unflavored milk you would like. I like to use whole dairy milk! 

Butter: Make sure the butter is melted so you can drizzle it into the batter for extra yumminess! 

Oil: Oil is used for additional moisture. Haven’t you heard baking with oil is best? Use any kind of neutral cooking oil.

Honey: Local honey is used as a sweetener for these jalapeño cornbread muffins. The honey adds the perfect balance to the heat. 

Flour: All-purpose flour is what I used to make these muffins fluffy and soft. 

Cornmeal: Cornmeal is the key ingredient in this recipe and can be found in the grocery store near the flour. Commonly, cornmeal is used for different types of baking and even as a thickener in certain recipes! 

Sugar: Granulated sugar gives this cheddar cornbread extra sweetness and moist textures. I couldn’t help but add some sugar to these muffins! 

Baking Powder and Soda: I use these two ingredients to make the cornbread muffins rise and become fluffy. These two ingredients are super important for baking! 

Salt: Just a little bit of salt is needed to give these muffins the extra savoriness they need! 

HOW TO MAKE MOIST JALAPEÑO CHEDDAR CORNBREAD MUFFINS

Preheat the oven to 350 degrees F.

STEP ONE: First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk.

STEP TWO: Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined. Do not over-mix.

Be careful not to overmix the batter!

Next, fold in the diced jalapeños and shredded cheddar cheese until just combined. 

STEP FOUR: Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with paper cups. 

STEP FIVE: Bake the honey cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.

Enjoy these delicious cornbread muffins with honey or whipped butter. Mmm!  

VARIATIONS

• For gluten-free cornbread muffins, substitute the all-purpose flour with 1:1 gluten-free flour. 
• Make vegan muffins by substituting the honey with maple syrup, using dairy-free butter and milk, and using a flax egg instead of a whole egg.
• Add corn kernels for additional textures and flavor. 
• Switch out the jalapeños for blueberries, cranberries, bacon crumbles, etc. 
• For a nonspicy and kid-friendly version, then omit the jalapeños. 
• Instead of sharp cheddar cheese, use Colby Jack, Mexican, or Pepper Jack blends. 

TIPS FOR THIS RECIPE

• Mix the batter by hand to avoid overmixing the batter. A few lumps in the batter are okay! 
• A dark pan will make crustier cornbread than a light pan. 
• Be sure to bake the jalapeño cheddar cornbread muffins in a fully preheated oven.
• Serve this cornbread with Healthy Turkey Chili or White Chicken Chili.

FAQs

Can I make cornbread the day before? 

Yes! You can make these jalapeño cornbread muffins up to two days before serving. Just be sure it is properly stored in the meantime. 

How can you tell if cornbread is done? 

The tops of the muffins should be golden brown, but you can test the muffins by inserting a toothpick or knife in the center to see if it comes out dry. 

STORING LEFTOVERS

If you manage to have any leftover cornbread muffins, then be sure to keep them fresh by wrapping them in plastic wrap or place them in a large ziplock bag. Store the muffins at room temperature for one to two days or in the refrigerator for up to five days.

Whenever you’re ready to enjoy these muffins again, just warm them up in the microwave for a minute or two until warm! You can also preheat the oven to 350 degrees F and allow them to warm up for fifteen minutes.  

MORE RECIPES TO TRY!

• Sweet and Moist Cornbread
• Easy Corn Fritters
• Lemon Chicken Orzo Soup
• Jalapeño Popper Pizza
• 30 Minute Taco Soup

CAN’T GET ENOUGH?

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on Pinterest, Instagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!