If you're on the hunt for a mouthwatering treat that perfectly marries the comforting flavors of cornbread with a spicy kick, look no further! These White Cheddar Jalapeno Cornbread Muffins are not just your average muffins; they are a delightful explosion of cheesy goodness and zesty jalapeno heat that will have your taste buds dancing with joy. Imagine biting into a warm, fluffy muffin that’s both savory and slightly spicy—perfect for breakfast, a snack, or as a side dish to your favorite meal. Ready to impress your family and friends? Let’s dive into this easy and delicious recipe that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded white cheddar cheese
- 1-2 jalapenos, diced
Instructions
- Preheat the oven to 400°F (204°C). Grease a 12-cup muffin tin with butter or cooking spray, ensuring each cup is thoroughly coated.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until all dry ingredients are well incorporated.
- In a separate medium bowl, beat the eggs. Add milk and vegetable oil to the eggs, whisking until the mixture is smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Finely dice the jalapenos, removing seeds for less heat if desired. Fold the diced jalapenos and shredded white cheddar cheese into the batter, distributing evenly.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Choose Your Heat Level: If you prefer a milder flavor, be sure to remove the seeds and membranes from the jalapenos before dicing them. For those who love a good kick, leave them in for an extra spicy surprise!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so be gentle with your batter.
- Cheese It Up: For an even cheesier experience, consider adding extra shredded white cheddar on top of the muffins before baking. This will create a deliciously gooey crust!
- Perfect Storage: If you have leftovers (which is rare!), store the muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Just reheat in the oven for a fresh-out-of-the-oven taste!
- Serving Suggestions: These muffins pair beautifully with soups, stews, or a simple salad. They also make a fantastic base for mini sliders—just slice them in half and add your favorite fillings!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 55mg
