Cornbread Muffins with Jalapeños

Name: Cornbread Muffins with Jalapeños
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/4 cup vegetable oil; 2 large eggs; 1 cup chopped jalapeños (fresh or pickled)

Highlighted under: Global Taste Adventures

I absolutely love making cornbread muffins, especially when they have a spicy kick from jalapeños. The combination of sweet and savory flavors creates an irresistible bite. We often whip these muffins up for family gatherings or weekend brunches. They are not just easy to make but also customizable; you can add cheese or your favorite herbs to make them even more delightful. Plus, the aroma that fills the kitchen while they bake is simply enchanting!

Created by

Anna

Last updated on 2026-02-02T17:25:09.560Z

Growing up in the South, cornbread was a staple in our home, and I’ve always enjoyed giving it a twist. Recently, I experimented with adding jalapeños to my cornbread muffins, which turned out to be a game-changer. The heat from the peppers complemented the sweetness of the cornbread so well that I couldn’t stop at just one muffin!

To ensure the perfect texture, I learned to mix the wet and dry ingredients separately before combining them. This technique allows for a lighter, fluffier muffin that contrasts beautifully with the rich, slightly spicy flavor of the jalapeños. Trust me, these muffins will make your taste buds dance!

Why You'll Love These Muffins
Perfect balance of sweet corn and zesty jalapeños
Fluffy texture that complements any meal
Quick and easy to whip up for any occasion

The Essential Role of Cornmeal

Cornmeal is the star of these cornbread muffins, lending them a uniquely sweet and slightly gritty texture that sets them apart from regular muffins. It absorbs moisture during baking, helping to achieve that tender crumb you crave. Opt for coarsely ground cornmeal for a heartier bite or finely ground for a smoother texture. Just keep in mind: the type of cornmeal you choose can alter the overall flavor and consistency, so feel free to experiment to find your perfect fit!

When incorporating cornmeal, be mindful of the liquid ratios. Because cornmeal can soak up a considerable amount of moisture, adjust the milk slightly if using a coarser variety. Too much cornmeal may lead to a dry muffin. Ideally, you want your batter to be pourable but not too runny; achieve this by adding a little more milk if you feel the batter is too thick.

Perfectly Baking Your Muffins

Baking these muffins at 400°F (200°C) is crucial for achieving a golden crust while ensuring a fluffy inside. The higher temperature helps create that delightful rise and gives the muffins their charming dome shape. Keep an eye on them after about 15 minutes; you want them to be slightly golden on the top, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. If you notice that the tops are browning too quickly, you can tent them with aluminum foil to avoid burning while allowing the insides to cook thoroughly.

After baking, let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack. This not only prevents sogginess from steam buildup but also enables them to set properly. The slight cooling enhances their flavor and makes them easier to handle when you’re ready to serve!

Ingredients

For the Muffins

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup chopped jalapeños (fresh or pickled)

Optional Add-ins

Cheddar cheese or chives can be added for extra flavor!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.

Mix Wet Ingredients

In another bowl, whisk together milk, vegetable oil, and eggs until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chopped jalapeños.

Fill and Bake

Divide the batter evenly among the muffin cups and bake for 20 minutes or until golden brown.

Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm!

Serve these delicious muffins with butter or your favorite chili dish!

Pro Tips

For an extra flavor boost, sauté the jalapeños before adding them to the batter.

Storage and Make-Ahead Tips

These cornbread muffins are ideal for meal prep! You can make them ahead of time and store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Allow the muffins to cool completely, then wrap each one individually with plastic wrap and place them in a freezer-safe bag. They can stay fresh in the freezer for up to three months. To reheat, simply pop them in a warm oven or the microwave until heated through.

If you notice the muffins becoming a bit dry after a day or two, try reheating them with a pat of butter on top or in a moist environment. This will help restore some of that delightful moisture and bring them back to their fresh-baked glory.

Flavor Variations and Add-Ins

These cornbread muffins are quite versatile! Adding shredded cheese, like sharp cheddar or pepper jack, can enhance the melty goodness and flavor complexity of the muffins. Mixing in herbs such as cilantro or green onions can bring in an extra layer of fresh taste that pairs wonderfully with the jalapeños. You might even consider incorporating a spoonful of honey or maple syrup into the batter for a touch of sweetness that really complements the spicy jalapeños.

If spice isn't your thing, you can simply omit the jalapeños or swap them with mild diced bell peppers for a subtly sweet flavor. For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend, while ensuring your cornmeal is also labeled gluten-free. Adjust the liquid content as necessary to achieve the right batter consistency.

Questions About Recipes

→ Can I use frozen jalapeños?

Yes, frozen jalapeños can be used. Just make sure to thaw and drain them before adding to the batter.

→ How long can I store these muffins?

You can store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

→ Can I add cheese to the muffins?

Absolutely! Adding shredded cheddar cheese can enhance the flavor and make them extra cheesy.

→ What can I serve these muffins with?

These muffins pair beautifully with soups, stews, or even as a side with breakfast!