Ingredients
Scale
To make these delightful Jalapeño Cornbread Muffins, you will need the following ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup honey (optional for a touch of sweetness)
Feel free to adjust the jalapeños based on your heat preference. I love a good kick, but you can always tone it down if needed!
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin or line it with paper liners.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk milk, eggs, and vegetable oil; add honey if using.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in jalapeños and cheddar cheese.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Adjust jalapeño quantity based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg