These muffins also store well, making them great for meal prep or reheating throughout the week. You can serve them straight from the oven, split and buttered, or even drizzle them with a touch of honey for a sweet-and-spicy contrast. Whether you’re cooking for family, guests, or content creation, Jalapeño Cheddar Cornbread Muffins are a reliable crowd-pleaser that feel rustic, homemade, and deeply satisfying.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
1 cup buttermilk
2 large eggs
⅓ cup melted butter or vegetable oil
1 cup shredded sharp cheddar cheese
2 jalapeños, finely diced (seeds removed for less heat)
Instructions
Preheat oven to 400°F (205°C) and grease or line a muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk buttermilk, eggs, and melted butter until smooth. Add wet ingredients to dry and stir just until combined. Fold in cheddar cheese and jalapeños. Divide batter evenly among muffin cups. Bake 15–18 minutes, until golden and a toothpick comes out clean. Cool slightly and serve warm.