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Jalapeno Cornbread Muffins

Golden, tender cornbread muffins packed with sharp cheddar cheese and fresh jalapenos. Ready in just 30 minutes, these spicy, cheesy muffins are a crowd-pleaser perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 12
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • ⅓ cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 2-3 fresh jalapenos, seeded and finely diced
  • ¼ cup canned corn kernels, drained (optional)

Method
 

Preheat and Prep Your Pan
  1. Set your oven to 400°F (200°C) and let it fully preheat before the muffins go in. Grease a standard 12-cup muffin tin generously with butter or non-stick spray, making sure to coat the rims too.
Combine the Dry Ingredients
  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly distributed.
Mix the Wet Ingredients
  1. In a separate bowl or large measuring jug, whisk the buttermilk, eggs, and melted butter together until smooth and well combined. Make sure the butter is melted but not scorching hot to avoid scrambling the eggs.
Bring It All Together
  1. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Stop the moment you no longer see dry flour streaks — a few lumps are completely fine.
  2. Fold in the shredded cheddar, diced jalapenos, and corn kernels if using.
Fill and Bake
  1. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  2. Slide the pan into the center rack of your hot oven and bake for 18 to 20 minutes, until the tops are deep golden brown and a toothpick inserted into the center comes out clean.
  3. Let the muffins rest in the pan for 5 minutes before turning them out onto a wire rack.

Notes

Meal-Prep Tip: Mix dry ingredients the night before and store covered. Add wet ingredients and bake when ready. Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap each muffin individually and store for up to 3 months. Reheat in a 350°F oven for 8 to 10 minutes or microwave for 30 seconds. Substitutions: No buttermilk? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let sit 5 minutes. For picky eaters, swap jalapenos for mild green chiles or reduce amount by half. For dairy-free, use plant-based butter and dairy-free shredded cheese. Common mistakes: Avoid overmixing the batter, skipping the full preheat, not seeding the jalapenos, and underfilling the muffin cups. Fill cups three-quarters full for a bakery-style dome.