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Soft, ultra-moist, and full of a cheesy-spicy flavor combination, these one-bowl cheddar jalapeno cornbread muffins are the perfect savory side dish for chili, cozy soups, and more.
Cornbread is one of the essential recipes everyone needs to have on hand. There’s nothing better for serving with chili, cozy winter soups, and so much more!
For the past 10+ years, I’ve been using the same basic cornbread recipe and have been pleasantly surprised by how easy it is to modify it with different add-ins and toppings.
The combination of fresh jalapenos and extra sharp cheddar cheese adds a cheesy, spicy flavor that really works with the corn flavor.
Plus, I switch out the buttermilk for sour cream to make them extra soft and tender. They’re the best!
If you love spicy, smoky flavors, try this Green Chile Meatloaf or my Green Chile Cheese Scones!
Why you’ll love this cornbread muffin recipe
- Comes together in just one bowl with no fancy equipment or tools
- Just enough cheesy flavor without feeling heavy
- Uses simple ingredients you can grab out of the pantry quickly
- Adds a nice kick of heat to wake up any meal
- Nice and tender texture thanks to the sour cream (softer than regular cornbread)
- No boxed muffins here – this recipe is 100% from scratch
Ingredients
- Melted butter – I use unsalted butter to make sure the muffins aren’t too salty.
- Sour cream – This is much thicker and richer than buttermilk and makes the corn muffins super tender. If you don’t have, plain Greek yogurt is a great swap.
- Milk (or buttermilk) – You need a little liquid to thin out the batter. Either milk or buttermilk will work equally well.
- Sugar – Okay, this is optional, but I like a little bit of sweetness with spicy flavors.
- Egg – To bind the batter together.
- All purpose flour – This helps make the muffins nice and soft since cornmeal can be so crumbly.
- Yellow cornmeal – Look for a fine or medium-grind cornmeal.
- Kosher salt – Please keep in mind that kosher salt has larger flakes, so it’s not equivalent to regular table salt. You can use half as much (or less) if you’re using fine or table salt.
- Baking soda – This is the main leavening agent in this recipe. Be sure to remove any clumps before adding it to the batter.
- Garlic powder – For a little extra savoriness.
- Extra sharp cheddar cheese – This recipe has just enough cheese to give it flavor without making it heavy or greasy. I like to use extra sharp cheddar for as much flavor as possible.
- Fresh jalapeños – Minced into small pieces. Remove the veins if you want to reduce the heat.
Handy tip: Use the Food Processor
I often use my food processor to shred cheese since it works so well. If you’re already making it dirty, you may as well use it to pulse the jalapenos into small pieces, too. It worked great and saved some effort!
How to Make Jalapeño Cheddar Cornbread Muffins
- Preheat the oven to 375 F. Line a muffin tin with 12 paper liners.
- In a large bowl, combine the wet ingredients (melted butter, sour cream, milk, sugar, and egg). Whisk to incorporate.
- Add the dry ingredients (all purpose flour, cornmeal, kosher salt, garlic powder, and baking soda). Whisk well.
- Add the minced jalapenos and shredded cheese, then stir until just incorporate. The cornbread batter will look very thick.
- Spoon batter evenly into the muffin cups until you’ve used all the batter.
- Bake for 18-20 minutes until the muffins are golden brown and a toothpick comes out clean from the center of a muffin.
- Let the muffins cool in the muffin pan for 5 minutes then transfer the muffins to a wire rack. Serve warm and enjoy!
Storing Suggestions
Store leftover cornbread muffins in an airtight container at room temperature for 3-4 days. They can also be frozen for several months.
Tips & Variations
- Garnish. Add a thinly sliced fresh jalapeño slice on top of the muffins before baking for an extra kick. You can also add a little cheese on top, too.
- Add herbs. This recipe works well with other herby flavors, like sliced green onions, chives, or parsley.
- Use a different cheese. White cheddar would work great, and I’d also try a smoky cheese, like smoked gouda or provolone.
How to Serve
We love to serve these jalapeño cornbread muffins with chili, taco soup, or similar flavors. The combination of the cheddar cheese and jalapenos really work well with Tex Mex or Mexican-inspired flavors.
To take it over the top, drizzle each one with a little homemade hot honey. So good!
FAQs
I haven’t tested that method yet, but there’s no reason it shouldn’t work. This is very similar to the cornbread recipe I use and has plenty of leavening agents to give it a nice rise. You would need to bake a little longer, though, and since the cheddar can brown quickly, I’d reduce the heat to 350F.
It depends on the recipe. Baking soda is more traditionally used in cornbread or other quick breads since it will react with the acid in the sour cream (or buttermilk) to give you a nice rise. If you aren’t using any acidic ingredients though, you’ll need baking powder which contains cream of tartar to initiate the chemical reaction. I typically just use baking soda and always get a good rise.
Related Recipes
- Air Fryer Cornbread
- Sourdough Cornbread
- Sourdough Cornbread Stuffing
- How to Roast Jalapenos
- How to Dehydrate Jalapenos
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Jalapeno Cheddar Cornbread Muffins
Ingredients
- 4 oz unsalted butter, melted
- 1/4 cup white sugar
- 1 egg
- 1/2 sour cream
- 1/2 cup milk, or buttermilk
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/2 tsp garlic powder
- 1-2 jalapenos, cut into small pieces
- 4 oz sharp cheddar cheese, grated
Instructions
- Preheat the oven to 375 F. Line a muffin tin with 12 paper liners.
- In a large bowl, combine the wet ingredients (melted butter, sour cream, milk, sugar, and egg). Whisk to incorporate.4 oz unsalted butter, 1/4 cup white sugar, 1/2 sour cream, 1/2 cup milk, 1 egg
- Add the dry ingredients (all purpose flour, cornmeal, kosher salt, garlic powder, and baking soda). Whisk well.1 cup cornmeal, 1 cup all purpose flour, 1 tsp kosher salt, 1 tsp baking soda, 1/2 tsp garlic powder
- Add the minced jalapenos and shredded cheese, then stir until just incorporate. The cornbread batter will look very thick.1-2 jalapenos, 4 oz sharp cheddar cheese
- Spoon batter evenly into the muffin cups until you’ve used all the batter.
- Bake for 18-20 minutes until the muffins are golden brown and a toothpick comes out clean from the center of a muffin.
- Let the muffins cool in the muffin pan for 5 minutes then transfer the muffins to a wire rack. Serve warm and enjoy!
Notes
Nutrition
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