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Crispy Jalapeño Cheddar Cornbread Muffins

crispy jalapeño cheddar cornbread muffins - featured image
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These crispy jalapeño cheddar cornbread muffins offer a perfect balance of spicy heat and cheesy richness with a crunchy crust and moist interior, ideal for quick comfort food.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar (optional but recommended)
  • 1 cup (240ml) buttermilk, room temperature (or regular milk mixed with 1 tablespoon lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup (56g) unsalted butter, melted and slightly cooled
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1/4 cup sharp cheddar cheese, extra for folding in
  • 2 medium jalapeño peppers, seeded and finely diced
  • Optional: 1/4 cup corn kernels (fresh or frozen, thawed)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your muffin tin in the oven as it heats up to create a crispy crust (about 10 minutes).
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly distributed.
  3. In another bowl, whisk buttermilk, eggs, and melted butter until smooth and combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in shredded cheddar cheese, diced jalapeños, and optional corn kernels carefully to keep the batter light.
  6. Remove the hot muffin tin from the oven using oven mitts and grease each cup generously with butter or non-stick spray.
  7. Spoon batter into each muffin cup about 3/4 full and sprinkle extra cheddar cheese on top.
  8. Bake for 18-22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool muffins on a rack for 10 minutes before removing to keep the crust crisp and the inside tender.

Notes

Preheating the muffin tin creates a crispy crust. Do not overmix the batter to avoid tough muffins. Adjust jalapeño seeds to control heat. Use sharp cheddar for best flavor. For extra crunch, sprinkle coarse cornmeal on top before baking. Muffins can be stored at room temperature for 2 days or refrigerated for 4-5 days. Freeze individually for up to 3 months.

Nutrition

Keywords: cornbread muffins, jalapeño, cheddar, spicy snack, quick cornbread, comfort food, cheesy muffins

Find it online: https://dahliadishes.com/crispy-jalape-n-o-cheddar-cornbread-muffins-easy-spicy-kick-recipe/