Jalapeno Cornbread Muffins Recipe

Name: Jalapeno Cornbread Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely ground yellow cornmeal; 1/2 cup plus 1 tablespoon all-purpose flour; 1/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons fine salt; 2/3 cup corn kernels, thawed if frozen; 1/4 cup coarsely chopped pickled jalapenos; 1 1/2 cups whole milk; 2 large eggs; 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the pan

Servings: persons

1
Heat the oven to 425 degrees F and arrange a rack in the middle.
2
Coat the wells of a 12-well muffin pan generously with butter; set aside.
3
Place the cornmeal, 1/2 cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.
4
Place the corn and jalapenos in a medium bowl, add the remaining tablespoon of flour, and toss to combine; set aside.
5
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up.
6
Pour the milk mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just incorporated and no streaks of butter remain.
7
(Do not overmix.)
8
Add the corn and jalapenos and stir until just combined.
9
Divide the batter among the prepared muffin wells (theyll be very full).
10
Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 15 to 17 minutes.
11
Let the muffins cool in the pan on a wire rack for 10 minutes.
12
Remove from the pan and serve warm or at room temperature.

495

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 10 ingredients. The key ingredients include: 1 1/2 cups finely ground yellow cornmeal, 1/2 cup plus 1 tablespoon all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Jalapeno Cornbread Muffins Recipe 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!