What Are Cheese & Jalapeño Cornbread Muffins?
Cheese & Jalapeño Cornbread Muffins combine the best of savory and spicy. These golden, fluffy muffins have a moist and tender crumb with a subtle smokiness, thanks to the addition of smoked paprika. The sharp cheddar cheese adds richness, while fresh jalapeños give a delightful kick that elevates the flavor profile. Ideal as a side dish, a quick snack, or even as a savory breakfast, these muffins are versatile, easy to make, and packed with flavor.
Whether you’re serving them alongside a hearty chili, a smoky BBQ feast, or simply enjoying them with a cup of soup, these muffins will always steal the spotlight. The perfect combination of comfort and spice, they are sure to satisfy both your savory and spicy cravings.
The Origin of Cornbread Muffins
Cornbread is a beloved dish with deep roots in American culinary history. Originally from Native American cuisine, cornbread was made using maize, a grain native to the Americas. It was a simple, hearty food that could be cooked easily over an open flame. Over time, cornbread evolved, with variations appearing in Southern cuisine, where it became a staple food.
The addition of cheese and jalapeños to cornbread has become a popular modern twist, combining the richness of cheese and the heat of fresh peppers to enhance the already flavorful base. These Cheese & Jalapeño Cornbread Muffins are a contemporary variation that blends the traditional with the new, offering a creative and delicious take on an American classic.
Ingredients for Cheese & Jalapeño Cornbread Muffins
Dry Ingredients:
- 1 cup (120g) yellow cornmeal
- 1 cup (120g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp smoked paprika (optional, for depth)
Wet Ingredients:
- 2 large eggs
- ¾ cup (180ml) buttermilk (or ¾ cup milk + 1 tsp vinegar)
- ¼ cup (60ml) melted butter or neutral oil
- 2 tbsp honey or sugar (optional, for balance)
Add-ins:
- ¾ cup (90g) shredded sharp cheddar cheese
- 2–3 fresh jalapeños, finely chopped (seeds removed for less heat)
- Optional: ¼ cup chopped scallions or corn kernels
Step-by-Step Directions for Cheese & Jalapeño Cornbread Muffins
1. Prep the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). While the oven is heating, grease a 12-cup muffin tin or line it with muffin liners. This ensures the muffins don’t stick and are easy to remove once baked.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and smoked paprika (if using). This combination of dry ingredients creates the base for the cornbread muffins, ensuring they rise well and are full of flavor.
3. Mix the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey (or sugar). Whisk until the mixture is smooth and well combined. The buttermilk helps give the muffins their tender texture, while the honey balances out the slight heat from the jalapeños and gives a slight sweetness to the muffins.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. It’s important not to overmix the batter as this can result in dense muffins. The batter should be slightly lumpy, which is perfectly fine!
5. Add Cheese and Jalapeños
Next, fold in the shredded sharp cheddar cheese, chopped jalapeños, and any optional add-ins, such as scallions or corn kernels. The cheese will melt during baking, creating pockets of gooey goodness, and the jalapeños add a burst of heat and flavor.
6. Portion and Bake
Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. This will allow room for the muffins to rise during baking. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, ideally with a side of smoky BBQ or your favorite chili.
Variations of Cheese & Jalapeño Cornbread Muffins
1. Vegan Cheese & Jalapeño Cornbread Muffins:
For a vegan-friendly version, swap the eggs for a flaxseed egg (1 tbsp flaxseed meal mixed with 3 tbsp water), use plant-based milk and butter, and choose a dairy-free cheese alternative. These substitutions allow for the same flavor and texture with a plant-based twist.
2. Spicy Cornbread Muffins with Bacon:
For those who love an extra savory touch, consider adding cooked and crumbled bacon into the batter. This variation enhances the smoky flavor, making the muffins even more indulgent.
3. Corn and Cheese Cornbread Muffins:
For a more traditional cornbread feel, you can add corn kernels into the batter, giving the muffins an added texture and sweetness that complements the sharp cheddar and spicy jalapeños.
4. Double the Heat:
If you like your muffins extra spicy, leave the seeds in the jalapeños or add a dash of hot sauce to the wet ingredients to intensify the flavor. You could also include other spicy peppers like serrano or habanero for an even more fiery result.
FAQs for The Recipe
1. Can I make these muffins ahead of time?
Yes, you can make these muffins a day ahead of time. Simply store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. To reheat, just pop them in the oven for a few minutes.
2. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a teaspoon of vinegar for buttermilk. This will mimic the tangy taste and acidity that buttermilk offers.
3. Can I use a different type of cheese?
Absolutely! While sharp cheddar gives the muffins their distinct flavor, you can experiment with other cheeses like Monterey Jack, pepper jack, or Colby for different textures and flavors.
4. How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. If you want them to last longer, freeze them and reheat as needed.
5. Can I make these muffins into a full-sized cornbread?
Yes, you can! Simply pour the batter into a greased 9×9-inch baking dish and bake at 375°F (190°C) for about 30–35 minutes, or until golden brown and a toothpick comes out clean.
6. Are these muffins spicy?
The level of heat in these muffins depends on how many jalapeños you add and whether you include the seeds. For a mild muffin, remove all seeds and use just 1 jalapeño.
7. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend to make these muffins gluten-free. Be sure the flour blend includes xanthan gum to help bind the ingredients together.
Conclusion
These Cheese & Jalapeño Cornbread Muffins are the perfect combination of savory and spicy. With a fluffy, moist texture and a wonderful balance of flavors from sharp cheddar, smoky paprika, and fresh jalapeños, these muffins will quickly become a favorite at your table. Whether you serve them with your next BBQ or enjoy them as a snack, they’re sure to impress with their deliciousness and versatility.
Feel free to explore variations and adjust the spice level to suit your preferences. These muffins are adaptable and easy to make, ensuring that every batch is fresh and flavorful.
Enjoy these warm, cheesy, and spicy muffins any time you’re craving something savory and comforting.
Print
Cheese & Jalapeño Cornbread Muffins Recipe: A Perfectly Savory, Spicy Snack
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Cheese & Jalapeño Cornbread Muffins combine the best of savory and spicy. These golden, fluffy muffins have a moist and tender crumb with a subtle smokiness, thanks to the addition of smoked paprika. The sharp cheddar cheese adds richness, while fresh jalapeños give a delightful kick that elevates the flavor profile. Ideal as a side dish, a quick snack, or even as a savory breakfast, these muffins are versatile, easy to make, and packed with flavor.
Ingredients
Dry Ingredients:
- 1 cup (120g) yellow cornmeal
- 1 cup (120g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp smoked paprika (optional, for depth)
Wet Ingredients:
- 2 large eggs
- ¾ cup (180ml) buttermilk (or ¾ cup milk + 1 tsp vinegar)
- ¼ cup (60ml) melted butter or neutral oil
- 2 tbsp honey or sugar (optional, for balance)
Add-ins:
- ¾ cup (90g) shredded sharp cheddar cheese
- 2–3 fresh jalapeños, finely chopped (seeds removed for less heat)
- Optional: ¼ cup chopped scallions or corn kernels
Instructions
1. Prep
Preheat oven to 375°F (190°C).
Grease or line a 12-cup muffin tin.
2. Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and paprika.
3. Mix Wet Ingredients
In another bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
4. Combine
Pour wet mixture into dry ingredients. Stir gently until just combined.
Fold in cheese, jalapeños, and any optional add-ins.
5. Bake
Divide batter evenly among muffin cups (fill about ¾ full).
Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
These savory muffins have a perfect balance of cheesy richness and a spicy kick. They’re great served warm with chili, soups, or barbecue, and can also be enjoyed as a quick snack on their own.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread / Muffins / Savory
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~190 kcal
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: Moderate
Keywords: Cheesy cornbread muffins, Jalapeño cornbread muffins, Savory cornbread muffins, Spicy cornbread muffins
