Jalapeno Cheddar Cornbread Muffins

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Soft, ultra-moist, and full of a cheesy-spicy flavor, these one-bowl cheddar jalapeno cornbread muffins are the perfect savory side dish!

Prep Time:5

Cook Time:22

Total Time:27

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

Store leftover cornbread muffins in an airtight container at room temperature for 3-4 days. They can also be frozen for several months.

Pro Tip: 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!

Nutrition

Course: bread, Side Dish

Cuisine: American, tex mex

Keyword: cheddar jalapeno cornbread muffins, jalapeno cheddar cornbread

Servings: muffins

Calories: 223kcal