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- 1 cup cornmeal - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt For the dry ingredients, I use cornmeal for a hearty base. It gives the muffins a nice texture. The all-purpose flour adds structure and helps the muffins rise. A bit of sugar adds sweetness, while the baking powder makes them fluffy. Finally, a pinch of salt balances all the flavors. - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted In the wet ingredients, buttermilk gives a rich taste. It also helps the muffins stay moist. Eggs help bind everything together. The melted butter adds richness and flavor, making the muffins even more delicious. - 1 cup shredded sharp cheddar cheese - 2 jalapeños, finely chopped (seeds removed for less heat) - 1/2 cup corn kernels (fresh or canned) For add-ins, sharp cheddar cheese gives a bold flavor. The jalapeños add a nice kick. You can adjust the heat by removing the seeds. Sweet corn kernels bring a burst of sweetness and texture. These add-ins make the muffins rich and flavorful. First, preheat your oven to 400°F (200°C). This step ensures your muffins bake evenly. Next, line a muffin tin with paper liners or grease it with non-stick spray. This helps the muffins pop out easily after baking. In a mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to blend them well. This mix forms the base for your cornbread muffins. In another bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted unsalted butter. Make sure the mixture is smooth. This step adds moisture and richness to your muffins. Pour the wet mixture into the dry ingredients. Stir until just combined. Avoid overmixing; it's fine if the batter has some lumps. Then, gently fold in 1 cup of shredded sharp cheddar cheese, 2 finely chopped jalapeños, and 1/2 cup of corn kernels. This adds flavor and texture. Divide the batter evenly into the prepared muffin tin. Fill each cup about two-thirds full. This ensures they have room to rise without overflowing. Bake your muffins in the preheated oven for 15-18 minutes. They should turn golden brown on top. To check for doneness, insert a toothpick into the center. If it comes out clean, your muffins are ready. To get the best texture in your muffins, avoid overmixing. Mix the wet and dry ingredients just until they blend. Some lumps are okay! Overmixing makes the muffins tough. To ensure even baking, fill each muffin cup about two-thirds full. This helps them rise nicely. Rotate the muffin tin halfway through baking for even heat. You can adjust the heat level by using more or fewer jalapeños. For a milder muffin, remove all seeds. For a spicier kick, add extra jalapeños. Feel free to swap cheeses or add vegetables. Pepper jack cheese adds spice and flavor. Diced bell peppers or green onions can give a fresh twist. These muffins pair well with chili or soup. They add a great crunch and flavor. Serve them warm for the best taste. For a nice presentation, brush the tops with melted butter. Add a slice of jalapeño or a sprig of cilantro on top for color. This makes your dish look inviting and fun! {{image_2}} To make these muffins even spicier, you can add more jalapeños. Start with one extra jalapeño, chopped finely. If you love heat, feel free to add even more! Just remember to taste as you go. More jalapeños will give your muffins a great kick. If you prefer a sweeter flavor, consider adding sugar or honey. Just add one to two tablespoons of sugar to the dry mix. You can also use honey in the wet mix. This change makes a lovely, sweet treat. You can easily make these muffins gluten-free. Replace all-purpose flour with gluten-free flour blend. Also, check if your baking powder is gluten-free. This way, everyone can enjoy these tasty muffins without worry! To keep your jalapeño cheddar cornbread muffins fresh for a few days, follow these tips: - Allow muffins to cool completely before storing. - Place them in an airtight container. - Store at room temperature for up to three days. - For added moisture, you can place a slice of bread in the container. If you want to save your muffins for longer, freezing is a great option. Here’s how to do it: - Wrap each muffin tightly in plastic wrap. - Place wrapped muffins in a freezer-safe bag or container. - Label the bag with the date before placing it in the freezer. - They can last up to three months in the freezer. When you’re ready to enjoy your muffins again, here are the best ways to reheat them: - For a quick reheat, pop them in the microwave for 15-20 seconds. - For a crispier texture, warm them in the oven at 350°F (175°C) for 5-7 minutes. - You can also use a toaster oven for a few minutes until warm. Yes, you can use frozen corn. Just thaw it first. Drain any excess water. This keeps the batter from getting too wet. Frozen corn works well and still tastes great in the muffins. You can prep the dry ingredients a day ahead. Store them in an airtight container. When ready, mix the wet ingredients and combine them with the dry. This saves time and lets you enjoy fresh muffins quickly. If you don’t have buttermilk, make a substitute. Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes. This will create a similar tangy taste and texture you need for the muffins. Yes, you can skip the jalapeños if you prefer milder muffins. The flavor will still be delicious without them. You might even add other spices or cheese for more flavor. These muffins last for 3 to 4 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, freeze the muffins for up to 3 months. In this post, we covered how to make delicious cornbread muffins. We looked at ingredients, steps, tips, and variations. You can customize your muffins with cheese and jalapeños. Remember, the right mixing and baking are key to great texture. Enjoy experimenting with flavors and serving them fresh. With simple storage tips, you can keep muffins tasty for longer. Dive into this fun baking adventure; your taste buds will thank you!

Jalapeño Cheddar Cornbread Muffins

Get ready to spice up your snack time with these delicious Jalapeño Cheddar Cornbread Muffins! Perfectly fluffy and bursting with flavor, these muffins are made with simple ingredients like cornmeal, cheddar cheese, and fresh jalapeños. Whether you're serving them with chili or enjoying them on their own, they are sure to impress. Click through to explore the full recipe and treat yourself to a mouthwatering experience!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

2 jalapeños, finely chopped (seeds removed for less heat)

1/2 cup corn kernels (fresh or canned)

Instructions
 

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with non-stick spray.

    In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well blended.

      In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; it's okay if there are a few lumps.

          Gently fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed throughout the batter.

            Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

              Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

                Remove from the oven and allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, brushed with a little melted butter on top, and garnish with a slice of jalapeño or a sprig of cilantro for an extra pop of color. Enjoy the muffins as a delightful accompaniment to chili or soup!