Jalapeno Cornbread Muffins
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These Jalapeño Cornbread Muffins put a spicy, cheesy, and savoury spin on the classic. Easy and quick to make, the individual servings makes it even more delightful.
Ingredients
- 1 cup 125g all-purpose flour
- 1 cup 140g yellow cornmeal, preferably medium coarse (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup 300g buttermilk (see notes)
- 3 Tablespoons pure maple syrup or honey
- 3 Tablespoons chopped pickled jalapeño plus 1 small jalapeño seeds and membranes removed, finely chopped (see notes)
- 1/4 cup (1/2 stick) melted unsalted butter, slightly cooled (can also use coconut oil)
- 1/3 cup green onions, white and light green parts, thinly sliced and roughly chopped
Instructions
- Preheat oven to 425º F.
- Line a 12-muffin tin with liners or if using a good non-stick pan, grease lightly with neutral oil.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Add the cheese and mix again to combine.
- In a medium bowl, whisk together the eggs, buttermilk, maple syrup, jalapeños, and melted butter until fully combined.
- Pour wet ingredients over dry ingredients and use a spatula to gently fold until just combined. Don't overmix.
- Using a cookie scoop or measuring cup, scoop batter into each muffin cavity, filling each one about 3/4 way to the top. If desired, garnish each muffin with a slice of jalapeño.
- Bake the muffins for 6 minutes then reduce heat to 375ºF and bake an additional 14-17 minutes, or until puffed in the center and golden brown around the edges.
- Remove from oven and let the muffins cool for 5 to 10 minutes in the pan. Enjoy!
Notes
Buttermilk: If you don’t have buttermilk, here are two options: Mix 1/2 cup milk with 1/2 cup plain yogurt. Or, add 1 tablespoon lemon juice or apple cider vinegar to 1 cup milk, stir and let sit for 10 minutes before using. For best results, use whole milk but any milk, even dairy-free will work.
Fresh and/or Pickled Jalapeños: I like to use a mix of both. Fresh jalapeños are unpredictable and sometimes have very little, if any heat. Pickled jalapeños have a lot more flavour and spice and will make the cornbread really taste like a jalapeño cornbread. I still like to add some fresh jalapeños because they retain their vibrant green colour, and a slight crunchiness, even when cooked. That said, I have made this recipe many times with just fresh jalapeños and it is delicious. If using only fresh jalapeños, you will need two small jalapeños; seeds and membranes kept in, or removed, depending on how spicy you like it.
Spicy, mild, or middle ground: For a noticeably spicy cornbread, use 3 tablespoons chopped pickled jalapeños plus 1 to 2 fresh jalapeños and leave the seeds and membranes in. If you prefer things on the mild side, use 1 small seeded jalapeño and 1 tablespoon chopped pickled jalapeños. Lastly, if you're middle of the road, follow the recipe as written which will give you muffins with a definite kick, but very tolerable.
Storage and freezing suggestions: The jalapeño cornbread muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. These muffins also freeze perfectly. Transfer muffins to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, or on the counter for a few hours. If desired, reheat in the microwave for about 2-20 second intervals.
Why do these muffins need two different temperatures? This recipe calls for starting the muffins in a very hot oven and then reducing the heat after 6 minutes. This temperature variance ensures that they rise quickly and bake with a beautiful top and a tender interior. If this sounds fussy to you, just bake at 400ºF for 20-23 minutes.