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!
Servings: 12 muffins
- ½ cup butter; melted
- 1/4 cup oil
- 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
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.
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.
- 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.