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Jalapeño Cheddar Cornbread Muffins

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4.21 from 102 votes

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!

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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. 

close view of bowl filled with cheddar cornbread muffins with jalapeño slicesPin

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!

step by step photos of mixing cornbread batter together then adding to muffin panPin

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!  

bowl of jalapeño cornbread muffins with cheddar cheese Pin

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. 
top view of bowl full of jalapeño muffins with cheddar cheese Pin

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.
two muffins with jalapeño slicesPin

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. 

one bowl of jalapeño cheddar cornbread muffins with slices of jalapeños and a glass of milkPin

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.  

one bowl full of jalapeño cheddar cornbread muffins with butter on muffinsPin

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white bowl filled with cornbread muffins with cheddar and jalapeñoPin

Jalapeño Cheddar Corn Bread Muffins

These jalapeño cheddar cornbread muffins are going to become your favorite 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! 
4.21 from 102 votes
Print Pin Rate
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: jalapeño cheddar cornbread muffins, jalapeño cheese cornbread, jiffy cornbread muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins

Ingredients

  • ½ cup butter; melted
  • 1/4 cup oil canola or vegetable
  • 2 Tbsp. honey; melted
  • 3 Tbsp. sugar
  • 1 whole egg
  • 1 cup milk; whole or reduced-fat
  • ½ tsp. baking soda
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 cup cornmeal
  • pinch salt
  • 1 jalapeño; seeded and diced
  • 1 cup sharp cheddar cheese; shredded

Instructions

  • Preheat the oven to 350 degrees F. First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk.
  • Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined. Do not over-mix.
  • Next, fold in the diced jalapeños and shredded cheddar cheese until just combined. 
  • Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with cupcake lines or grease with nonstick spray or melted butter. 
  • Bake the cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Tips
  • 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.
Storage 
If you manage to have any leftover cornbread muffins, then be sure to keep them fresh by wrapping them in plastic wrap or a large ziplock bag. Store the muffins at room temperature for one to two days or in the refrigerator for up to five days.
When ready to reheat the muffins, just warm them in the microwave for a minute or two until warm, or preheat the oven to 350 degrees F and allow them to warm up for fifteen minutes. 

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Recipe Rating




24 Comments

  1. 5 stars
    Now this is my kind of cornbread! We loved the flavor with the jalapeno and cheddar cheese! Thanks for a great recipe!

  2. 5 stars
    Oh man, I LOVE the jalapeno and cornbread combo. I do not love cornbread but add the cheese and jalapenos and I am all in!

  3. 5 stars
    I can’t wait to make these muffins in vegan version. They make a wonderful accompaniment to chili’s and stews.

  4. 5 stars
    These were amazing! I added the milk and egg out of order but they turned out delicious anyway. Thank you Kathryn!

    1. 5 stars
      Hi Kyrah, I’ve never used oat milk before in this recip but I’m sure you can! Make sure the oat milk isn’t flavored. If you try these, please let me know how they come out and if you have any other questions. Thank you!

  5. 5 stars
    Great muffins! I thought I was going to die of old age trying to find the recipe in this needlessly long article. Lol

  6. 5 stars
    Excellent taste, and will make it again! On the milk addition, I made it 1/4 buttermilk, 3/4 fat free milk. Only sprayed the muffin tins with Pam, and did not use paper cups. The jalapeños and sharp cheddar add a delicious element to this recipe! Thanks for sharing it

    1. 5 stars
      Hi Connie, that’s a great question. Since this recipe uses basic ingredients, I wouldn’t think anything needs to be different except checking to make sure they bake long enough. Please let me know if you try this recipe and how they come out in the higher altitude, I would love to know. Thanks so much!