Jalapeño Cheddar Corn Muffins

These easy Jalapeño Cheddar Corn Muffins have plenty of melty Cheddar cheese with a jalapeño kick in a savory, moist cornbread muffin.

Corn Muffins recipe

If you’re looking for a delicious way to jazz up dinner tonight, give these Jalapeño Cheddar Corn Muffins a try! They’re the perfect accompaniment to soups, stews, casseroles, salads, grilled meats, BBQ, and so many other dishes.

Similar to cornbread, these corn muffins are quick and easy to whip up. You’ll need a few common ingredients and about 30 minutes of your time.

How to make corn muffins moist

The main causes for dry and crumbly muffins is overmixing and overbaking. Be sure you don’t overmix the batter and check the doneness of the muffin with a toothpick to help determine when it is actually done.

How to reheat corn muffins

MICROWAVE: Place the muffin on a napkin, microwave-safe towel, or plate. Microwave on HIGH for 20-30 seconds or until heated through.

OVEN: Wrap each muffin in aluminum foil. Bake in a 350°F oven for 10-15 minutes or until heated through.

How to store corn muffins

Be sure the muffins are cooled completely before storing. Line an airtight container or large zip-top bag with paper towels to absorb moisture and prevent the muffins from getting soggy. Place the muffins on top of the paper towels in a single layer. Lay another layer of paper towels over the top of the muffins.

You can leave them on the countertop for up to 2 days. Any longer than that, you’ll want to refrigerate (up to 5-7 days) or freeze them (up to 3 months).

What to eat corn muffins with

I love a good slather of butter, honey, or strawberry jelly (yes, really!) on my muffin. Some of my favorite dishes to serve with this muffin recipe are chili (obviously), taco soup (or any kind of southwest or Tex-Mex soup, really), BBQ, grilled meats, fried chicken, my Chilies Rellenos bake, omelets, or anywhere you want to jazz up your meal.

Recipe for Corn Muffins

• cornmeal – make sure to use plain cornmeal for this recipe – not self-rising.
• all-purpose flour – a common pantry ingredient; you probably already have this on hand.
• granulated sugar – in a pinch, you can use brown sugar.
• baking powder – make sure yours isn’t expired.
• salt – just regular table salt here.
• egg – I prefer to use “large” eggs.
• butter – make sure you use real butter for this recipe – not margarine. You can also substitute vegetable oil if you prefer.
• milk – any neutral unflavored milk works fine.
• Cheddar cheese – buy it in a bag, shred it yourself, mild, sharp, finely grated, regular grate – it all works. You can also give this recipe a little more zip by using Pepper Jack cheese!
• jalapeño pepper – use caution when cutting these bad boys! I remove the seeds and membranes because not everyone in my family enjoys the heat – but if your family enjoys more heat, leave the seeds and membranes.

How to make Corn Muffins

Tips for the best results

• don’t overmix your batter
• be sure you don’t overfill the muffin tin cavities
• don’t let the batter sit for too long – it will lose some of its leavening power

Other recipes you may enjoy

• Italian Muffins
• Southern Cornbread
• Strawberry Chocolate Chip Streusel Muffins
• Breakfast Egg Muffins
• Parmesan Muffins

Continue to Content

Jalapeño Cheddar Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling Time: 5 minutes

Total Time: 35 minutes

These easy Jalapeño Cheddar Corn Muffins have plenty of melty Cheddar cheese with a jalapeño kick in a savory, moist cornbread muffin.

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Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg beaten
• 1/4 cup butter melted and cooled
• 1 cup milk
• 1 cup Cheddar cheese shredded
• 1 large jalapeño seeded and membranes removed, chopped

Instructions

1. Preheat oven to 400°F. Grease muffin pan or line with paper muffin liners. Set aside.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. 
3. Add the egg, butter, and milk to the cornmeal mixture; stir gently to combine. 
4. Next, stir the Cheddar cheese and jalapeño into the cornmeal mixture. 
5. Spoon the batter into the prepared muffin cups.
6. Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before removing them to eat or to a wire rack to cool completely.

Notes

• don't overmix your batter
• be sure you don't overfill the muffin tin cavities
• don't let the batter sit for too long - it will lose some of its leavening power

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Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 185Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 282mgCarbohydrates: 23gFiber: 1gSugar: 6gProtein: 5g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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