Jalapeno Cheddar Cornbread Muffins

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If you love the comforting crumb of cornbread but want to turn up the flavor, these Jalapeño Cheddar Cornbread Muffins are just what you need. Packed with sweet corn, sharp cheddar, and spicy jalapeños, they’re the perfect side for chili night, BBQs, or as a savory snack on their own.

This recipe reminds me of my nonna’s cornbread—only with a bold Southwestern twist. Fluffy on the inside, crisp on the edges, and filled with melty cheese and just enough heat to make things interesting.

Why You’ll Love This Recipe

  • Cheesy & Spicy – Cheddar and jalapeños in every bite

  • Perfect Texture – Buttery, moist muffins with a tender crumb

  • Easy to Make – One bowl and no mixer needed

  • Versatile – Great with soups, BBQ, or served on their own

Ingredients

(Makes 10–12 Muffins)

  • 1 cup all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ⅓ cup finely ground cornmeal

  • 3 tbsp sugar

  • ½ tsp salt

  • ¼ cup butter, melted and cooled

  • 1 large egg

  • ¾ cup cream (or milk alternative)

  • 1 cup cheddar cheese, shredded

  • ¾ cup corn kernels (fresh or canned)

  • 2 green onions, chopped

  • 2 jalapeños – 1 chopped, 1 sliced for garnish

Step-by-Step Instructions

1. Preheat the Oven

Preheat oven to 350°F (175°C).
Spray a muffin tin with nonstick cooking spray or use paper liners.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Cornmeal

  • Baking soda

  • Baking powder

  • Sugar

  • Salt

3. Combine the Wet Ingredients

In a separate bowl, whisk:

  • Melted butter

  • Egg

  • Cream or milk

Pour the wet mixture into the dry mixture. Stir until just combined—do not overmix.

4. Fold in the Flavor

Gently fold in:

  • Corn kernels

  • Green onions

  • Chopped jalapeño

  • Shredded cheddar

5. Fill & Top

Scoop batter evenly into prepared muffin cups.
Top each with a slice of fresh jalapeño for that bakery-style finish.

6. Bake

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

7. Serve & Enjoy

Serve warm with a bowl of chili, BBQ brisket, or enjoy on their own with a swipe of butter or honey.

Tips for Success

  • Use sharp cheddar for stronger flavor

  • Drain canned corn well to avoid excess moisture

  • Don’t overmix the batter—lumps are okay

  • Want extra heat? Leave the seeds in the jalapeños

Make It Your Own

  • Add bacon for a smoky twist

  • Make it sweet & spicy – Add a tablespoon of honey to the batter

  • Go gluten-free – Swap the flour for a 1:1 gluten-free blend

  • Mini Muffins – Great for party snacks or kids’ lunches

Serving Suggestions

These muffins pair perfectly with:

  • Hearty chili

  • BBQ pulled pork

  • Grilled chicken

  • Black bean soup

  • Scrambled eggs for breakfast

Storage & Reheating

  • Store: In an airtight container at room temp for 2 days or refrigerate up to 5 days

  • Freeze: Freeze for up to 2 months

  • Reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 5 minutes

Final Thoughts

These Jalapeño Cheddar Cornbread Muffins bring the perfect balance of buttery goodness, cheesy comfort, and a touch of heat. Whether served as a side or savored solo, they’re sure to spice up your next meal.

Share Your Creations

Tried this recipe? Leave a comment below and let me know how yours turned out! Did you add bacon, switch up the cheese, or make it milder for the kids? I’d love to hear what you came up with.

Jalapeno Cheddar Cornbread Muffins

Buttery muffins with cheddar, jalapeños, and corn. A bold and cheesy cornbread upgrade!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup finely ground cornmeal
  • 3 tbsp sugar
  • ½ tsp salt
  • ¼ cup butter melted and cooled
  • 1 large egg
  • ¾ cup cream or milk alternative
  • 1 cup cheddar cheese shredded
  • ¾ cup corn kernels fresh or canned
  • 2 green onions chopped
  • 2 jalapeños – 1 chopped 1 sliced for garnish

Method
 

Preheat the Oven
  1. Preheat oven to 350°F (175°C).
  2. Spray a muffin tin with nonstick cooking spray or use paper liners.
Mix the Dry Ingredients
    In a large bowl, whisk together:
    1. Flour
    2. Cornmeal
    3. Baking soda
    4. Baking powder
    5. Sugar
    6. Salt
    Combine the Wet Ingredients
      In a separate bowl, whisk:
      1. Melted butter
      2. Egg
      3. Cream or milk
      4. Pour the wet mixture into the dry mixture. Stir until just combined—do not overmix.
      Fold in the Flavor
        Gently fold in:
        1. Corn kernels
        2. Green onions
        3. Chopped jalapeño
        4. Shredded cheddar
        Fill & Top
        1. Scoop batter evenly into prepared muffin cups.
        2. Top each with a slice of fresh jalapeño for that bakery-style finish.
        Bake
        1. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
        Serve & Enjoy
        1. Serve warm with a bowl of chili, BBQ brisket, or enjoy on their own with a swipe of butter or honey.