Spicy Cornbread Mini-Muffins Recipe

Name: Spicy Cornbread Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 1/4 cup white sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon garlic powder; 1 1/2 cups finely shredded Cheddar cheese; 1 cup milk; 2 eggs; 1/4 cup vegetable oil; 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced; 1/4 teaspoon vanilla extract; 1 tablespoon butter, melted - divided; 3 tablespoons yellow cornmeal, or as needed - divided

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups finely shredded Cheddar cheese
1 cup milk
2 eggs
1/4 cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
1/4 teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

1
Preheat oven to 425 degrees F (220 degrees C).
2
Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3
Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4
Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
5
Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

686

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 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup white sugar, 4 teaspoons baking powder, and more.

Yes, Spicy Cornbread Mini-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!

Spicy Cornbread Mini-Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions