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Jalapeno Cheddar Cornbread Muffins

Buttery muffins with cheddar, jalapeños, and corn. A bold and cheesy cornbread upgrade!
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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.