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Cornbread muffins have long been a cherished staple in American cuisine, known for their comforting texture and versatility. Whether served as a side dish at a barbecue, enjoyed alongside a hearty bowl of chili, or simply as a snack on their own, cornbread muffins have a way of bringing warmth and joy to any meal. Their slightly sweet flavor and crumbly texture make them a favorite among many, but there’s always room for a little innovation in the kitchen. Enter the Jalapeño Cheddar Cornbread Muffins – a delightful spicy twist on the traditional cornbread muffin that adds a kick of flavor and a savory richness that is hard to resist.

Jalapeno Cheddar Cornbread Muffins

Elevate your baking with these Jalapeño Cheddar Cornbread Muffins, a deliciously spicy twist on a classic favorite! Perfectly fluffy and filled with melting cheddar and zesty jalapeños, these muffins are ideal for BBQs, chili nights, or just a tasty snack. Get ready to impress your guests with their bold flavors and inviting aroma.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup vegetable oil

1 cup shredded sharp cheddar cheese

1-2 jalapeños, finely chopped (seeds removed for less heat)

2 tablespoons honey (optional for a touch of sweetness)

Instructions
 

Preheat your oven to 400°F (200°C) and grease or line a muffin tin with paper liners.

    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.

      In another bowl, mix the buttermilk, eggs, and vegetable oil. If using honey, add it to this mixture as well. Whisk until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

          Gently fold in the shredded cheddar cheese and chopped jalapeños, distributing them evenly throughout the batter.

            Using a scoop or spoon, fill each muffin cup about ¾ full with batter.

              Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, optionally topped with a pat of butter and sprinkle with fresh chopped cilantro for a burst of color!