Cheesy Jalapeño Cornbread Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1 cup buttermilk
08 -
1/4 cup melted unsalted butter
09 -
2 large eggs
→ Add-ins
10 -
1 cup shredded sharp cheddar cheese
11 -
2 jalapeños, thinly sliced
12 -
1/2 cup canned corn kernels, drained
# Instructions:
01 -
Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
02 -
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 -
In a separate bowl, whisk buttermilk, melted butter, and eggs until smooth and homogenous.
04 -
Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
05 -
Fold in the shredded cheddar cheese and corn kernels delicately to maintain batter texture.
06 -
Spoon the batter evenly into the prepared muffin tin, filling each cup nearly to the top.
07 -
Place a thin slice of jalapeño on top of each muffin for added flavor and presentation.
08 -
Bake in the preheated oven for 18 to 20 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.
09 -
Remove muffins from the tin and allow to cool on a wire rack for approximately five minutes before serving.
# Notes:
01 -
For a dairy-free variation, substitute buttermilk with almond milk combined with one tablespoon of vinegar and replace cheddar with a dairy-free alternative.
02 -
To prepare gluten-free muffins, replace all-purpose flour with an equal amount of a gluten-free flour blend.