Jalapeno Cheddar Cornbread Muffins
If you love the comforting crumb of cornbread but want to turn up the flavor, these Jalapeño Cheddar Cornbread Muffins are just what you need. Packed with sweet corn, sharp cheddar, and spicy jalapeños, they’re the perfect side for chili night, BBQs, or as a savory snack on their own.
This recipe reminds me of my nonna’s cornbread—only with a bold Southwestern twist. Fluffy on the inside, crisp on the edges, and filled with melty cheese and just enough heat to make things interesting.
Why You’ll Love This Recipe
Cheesy & Spicy – Cheddar and jalapeños in every bite
Perfect Texture – Buttery, moist muffins with a tender crumb
Easy to Make – One bowl and no mixer needed
Versatile – Great with soups, BBQ, or served on their own
Ingredients
(Makes 10–12 Muffins)
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
⅓ cup finely ground cornmeal
3 tbsp sugar
½ tsp salt
¼ cup butter, melted and cooled
1 large egg
¾ cup cream (or milk alternative)
1 cup cheddar cheese, shredded
¾ cup corn kernels (fresh or canned)
2 green onions, chopped
2 jalapeños – 1 chopped, 1 sliced for garnish
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Spray a muffin tin with nonstick cooking spray or use paper liners.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
Flour
Cornmeal
Baking soda
Baking powder
Sugar
Salt
3. Combine the Wet Ingredients
In a separate bowl, whisk:
Melted butter
Egg
Cream or milk
Pour the wet mixture into the dry mixture. Stir until just combined—do not overmix.
4. Fold in the Flavor
Gently fold in:
Corn kernels
Green onions
Chopped jalapeño
Shredded cheddar
5. Fill & Top
Scoop batter evenly into prepared muffin cups.
Top each with a slice of fresh jalapeño for that bakery-style finish.
6. Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Serve & Enjoy
Serve warm with a bowl of chili, BBQ brisket, or enjoy on their own with a swipe of butter or honey.
Tips for Success
Use sharp cheddar for stronger flavor
Drain canned corn well to avoid excess moisture
Don’t overmix the batter—lumps are okay
Want extra heat? Leave the seeds in the jalapeños
Make It Your Own
Add bacon for a smoky twist
Make it sweet & spicy – Add a tablespoon of honey to the batter
Go gluten-free – Swap the flour for a 1:1 gluten-free blend
Mini Muffins – Great for party snacks or kids’ lunches
Serving Suggestions
These muffins pair perfectly with:
Hearty chili
BBQ pulled pork
Grilled chicken
Black bean soup
Scrambled eggs for breakfast
Storage & Reheating
Store: In an airtight container at room temp for 2 days or refrigerate up to 5 days
Freeze: Freeze for up to 2 months
Reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 5 minutes
Final Thoughts
These Jalapeño Cheddar Cornbread Muffins bring the perfect balance of buttery goodness, cheesy comfort, and a touch of heat. Whether served as a side or savored solo, they’re sure to spice up your next meal.
Share Your Creations
Tried this recipe? Leave a comment below and let me know how yours turned out! Did you add bacon, switch up the cheese, or make it milder for the kids? I’d love to hear what you came up with.
