Jalapeno Cornbread Muffins Recipe
These cornbread muffins are moist and full of flavor, with just the right amount of spice. Serve them alongside your favorite chili recipe or enjoy them as a snack with a glass of cold milk.
Ingredients
- ½ cup butter; melted
- 1/4 cup oil canola or vegetable
- 2 tablespoons honey; melted
- 3 tablespoons sugar
- 1 whole egg
- 1 cup milk; whole or reduced-fat
- ½ teaspoon baking soda
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cornmeal
- pinch salt
- 1 jalapeño; seeded and diced
- 1 cup sharp cheddar cheese; shredded
Instructions
- Ensure the oven is preheated to 350°F. The first step is to combine the melted butter, oil, honey, and sugar in a bowl. After that, add the milk and the egg.
- Mix together flour, cornmeal, baking soda, baking powder, salt, and baking powder in a bowl. Be careful not to overmix.
- After that, fold in the diced jalapenos and shredded cheddar cheese until just combined.
- Place the jalapeno cheddar cornbread batter into a muffin tin sprayed with nonstick spray or greased with melted butter.
- Until golden brown, bake the cornbread muffins for 15-18 minutes. After removing the muffins from the oven, allow them to cool for a few minutes.
Notes
- To prevent overmixing, mix the batter by hand. It's okay if the batter has a few lumps.
- Darker pans will produce crustier cornbread.
- Pre-heat the oven before baking the jalapeo cheddar cornbread muffins.
- You can serve this cornbread with Healthy Turkey Chili.
Tried this recipe?Let us know how it was!