Jalapeno Cheddar Parmesan Cornbread Muffins Recipe

Name: Jalapeno Cheddar Parmesan Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; Kosher salt and freshly ground black pepper, to taste; 6 tablespoons unsalted butter, melted; 1 cup buttermilk; 2 tablespoons honey; 2 large eggs; 1 jalapeno, seeded and diced, plus more for topping; 1/2 cup grated Parmesan, plus more for topping; 1/2 cup shredded cheddar, plus more for topping

Servings: persons

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
Kosher salt and freshly ground black pepper, to taste
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons honey
2 large eggs
1 jalapeno, seeded and diced, plus more for topping
1/2 cup grated Parmesan, plus more for topping
1/2 cup shredded cheddar, plus more for topping

1
Preheat the oven to 400 degrees F.
2
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)
3
In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
4
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
5
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
6
Add the jalapeno, Parmesan and cheddar and gently toss to combine.
7
Scoop the batter evenly into the muffin tray.
8
Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
9
Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
10
Remove from oven and cool on a wire rack.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, Kosher salt and freshly ground black pepper, to taste, and more.

Yes, Jalapeno Cheddar Parmesan Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jalapeno Cheddar Parmesan Cornbread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions