Cornbread Muffins with Jalapeños

Name: Cornbread Muffins with Jalapeños
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 muffins
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 large eggs; 1/4 cup melted butter; 1/2 cup chopped jalapeños (fresh or pickled)

Highlighted under: Global Taste Adventures

When I first experimented with cornbread muffins, I wanted to add a twist to the traditional recipe, and that’s when I decided to incorporate jalapeños. The combination of sweet corn and spicy jalapeño creates a delightful balance that elevates these muffins to something truly special. I love serving them warm, straight from the oven, as they pair perfectly with chili or a hearty soup. Plus, they’re easy to make and packed with flavor, making them a favorite at our family gatherings.

Created by

Anna

Last updated on 2026-02-02T17:30:28.629Z

During one of my weekend baking sessions, I decided to experiment with a classic cornbread recipe. The idea was to add jalapeños for a kick, and it turned out to be a game changer! Not only did I enjoy the unexpected heat, but the texture was also wonderfully moist and fluffy. Each bite was a delightful surprise, and I found myself reaching for seconds.

To achieve the perfect balance of flavor, I recommend using fresh jalapeños and a hint of honey for sweetness. This balance makes the muffins versatile, perfect for breakfast or as a side dish to your favorite dishes. Trust me, your taste buds will thank you!

Why You'll Love These Muffins
Sweet and spicy flavor combination that excites the palate
Moist texture that captivates with every bite
Perfect for breakfast, snacks, or as a side dish

Understanding Ingredients

The foundation of these cornbread muffins lies in the combination of cornmeal and all-purpose flour. Cornmeal lends a delightful grainy texture and subtle sweetness, while the flour provides structure. If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure it includes xanthan gum, which helps bind the mixture and prevent crumbling.

Jalapeños add a vibrant kick to these muffins. You can use fresh jalapeños for a more pronounced heat or pickled jalapeños for a tangy twist. Make sure to finely chop them to ensure even distribution throughout the batter. If you're sensitive to spice, consider removing the seeds to tone down the heat. Alternatively, you could swap in a milder pepper like poblano for a gentler flavor.

Baking Tips for Perfect Muffins

When mixing the wet and dry ingredients, it's crucial not to overmix the batter. Stir until just combined; the muffins will rise better and stay fluffy if the batter is slightly lumpy. Overmixing can lead to dense and chewy muffins, which is not the goal here. Aim for a light and airy texture for a perfect bite every time.

To achieve golden-brown edges, keep an eye on your muffins during the baking process. The total baking time ranges from 15 to 20 minutes, but ovens may vary. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached. If the tops are browning too quickly, lightly cover them with aluminum foil to prevent burning while the centers finish baking.

Ingredients

For the Muffins

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

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it or using cupcake liners.

Combine Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well mixed.

Mix Wet Ingredients

In a separate bowl, combine the milk, eggs, and melted butter, mixing well until fully incorporated.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the chopped jalapeños gently.

Bake

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Cool and Serve

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

Pro Tips

For an extra kick, try adding shredded cheese or a sprinkle of cayenne pepper to the batter.

Make-Ahead and Storage

These cornbread muffins are excellent for meal prep. You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This is perfect for busy mornings or gathering occasions. Just be aware that the muffins are best baked fresh for optimal flavor and texture, but the batter should still rise appropriately when chilled.

If you have leftovers, store the muffins in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place the cooled muffins in a freezer-safe bag or container, and they’ll keep well for up to three months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 to 15 minutes until warmed through.

Serving Suggestions

These cornbread muffins pair beautifully with a variety of dishes. Serve them warm alongside chili for a comforting meal, or enjoy them as a tasty side to a mixed greens salad. They also make for a delightful breakfast option; consider slathering them with butter or honey for added sweetness.

For a fun twist, try using these muffins as a base for mini sliders. Slice them in half and fill them with pulled pork or BBQ chicken for a unique appetizer. With their sweet and spicy profile, these muffins can also be enjoyed with a spicy jalapeño jam or cream cheese spread for extra flavor.

Questions About Recipes

→ Can I make these muffins ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours.

→ How can I make these muffins gluten-free?

Swap out all-purpose flour for a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.

→ Can I freeze the cornbread muffins?

Absolutely! Place them in an airtight container, and they can be frozen for up to 3 months.

→ What can I serve these muffins with?

They're excellent with chili, soups, or even served alongside grilled meats for a great compliment.