Description
Spicy jalapeño cornbread muffins bring Southern comfort to your table with a fiery kick. Cheesy, golden, and irresistibly moist, these muffins will make you crave another bite before the first one is finished.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon (15 milliliters) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup shredded cheddar cheese
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup (60 milliliters) unsalted butter, melted
- 1/2 cup sour cream
Additional Ingredients:
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup corn kernels (fresh or frozen)
Instructions
- Heat the oven to 400°F and prepare a 12-cup muffin tin with grease or paper liners.
- Mix the dry ingredients in a large mixing bowl, creating a uniform powder-like consistency.
- Whisk the liquid components separately, ensuring smooth integration of buttermilk, eggs, melted butter, and sour cream.
- Create a gentle well in the center of the dry ingredients and pour the liquid mixture into it.
- Stir the batter until ingredients are just combined, avoiding overmixing to maintain a tender texture.
- Incorporate chopped jalapeños, corn kernels, and shredded cheddar cheese with delicate folding motions.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full.
- Slide the muffin tin into the preheated oven and bake for 15-20 minutes until tops turn golden brown.
- Verify doneness by inserting a toothpick into the center of a muffin – it should emerge clean.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Adjust jalapeño heat by removing seeds for milder version or keeping them for extra spiciness.
- Substitute buttermilk with regular milk mixed with vinegar or lemon juice if unavailable.
- Use gluten-free flour blend to make the muffins suitable for those with wheat sensitivities.
- Replace cheese with nutritional yeast for a dairy-free alternative that maintains a savory flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg