Cheddar Jalapeno Cornbread Muffins

These sweet, crumbly, fluffy and cheesy cornbread muffins are incredibly easy to make and so delicious and addictive. Topped with sharp goat's cheese cheddar and sliced jalapeños these muffins are a must for any BBQ, potluck or cookout.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 286kcal

Author: Deborah Rainford

Ingredients

1 ⅔ Cup (1) flour, all-purpose flour
⅔ cup (106 g) cornmeal or polenta, whatever you have access to
1 tablespoon (1 tablespoon) baking powder
¼ teaspoon (0.25 teaspoon) salt
⅓ cup (66.67 g) sugar
½ cup (56.5 g) cheddar, grated and divided
¼ cup (56.75 g) of butter, melted and cooled
1 cup (244 g) of milk or buttermilk
2 tablespoon (2 tablespoon) vegetable oil
2 (2) large eggs
1 (1) green jalapeño, thinly sliced

Instructions

Preheat oven to 350 degrees F.
Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add ¼ cup of the grated cheddar.
In a separate bowl or measuring jug mix the melted butter, milk and oil with a whisk. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
Slowly add the wet ingredients to the cornmeal; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
Spoon into a greased muffin tin. Top the muffins with the remaining ¼ cup of cheddar and a couple of slices of the jalapeño pepper and bake for 18-20 minutes at 350F. Use a toothpick to test the center of the muffins for doneness. The toothpick should come out with a crumb or two.
Allow to cool.
Extra muffins can be stored in an airtight container for up to four days or they can be frozen for about a month.

Nutrition

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