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Crispy Jalapeño Cheddar Cornbread Muffins

crispy jalapeño cheddar cornbread muffins - featured image
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These crispy cornbread muffins combine sharp cheddar cheese and spicy jalapeños for a warm, cheesy treat with a spicy kick. Perfect for quick snacks, gatherings, or as a flavorful side dish.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt (adjust to taste)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free milk mixed with 1 tablespoon lemon juice)
  • ½ cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2–3 fresh jalapeños, finely diced (seeds removed for less heat)
  • ¼ cup cheddar cheese, shredded (for topping)
  • Optional: a pinch of smoked paprika or cayenne for extra smoky heat

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin well with butter or nonstick spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs with buttermilk and melted butter (cooled slightly).
  4. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined; do not overmix.
  5. Fold in shredded cheddar cheese and diced jalapeños evenly.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra cheddar cheese on top of each muffin.
  7. Bake for 18-22 minutes until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool.

Notes

Use sharp or extra sharp cheddar for best flavor. Remove jalapeño seeds to reduce heat. Avoid overmixing batter to keep muffins light and fluffy. Grease muffin tin well for crispy edges and easy removal. If batter is too thick, add a splash more buttermilk. Baking at 400°F ensures a crispy crust without drying the inside. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months. Reheat in oven for best texture.

Nutrition

Keywords: cornbread muffins, jalapeño, cheddar, spicy muffins, quick snack, baking, savory muffins

Find it online: https://lyrafeast.com/crispy-jalape-n-o-cheddar-cornbread-muffins-easy-spicy-kick-recipe/