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.
Servings: 12 muffins
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg beaten
- ¼ cup butter melted and cooled
- 1 cup milk
- 1 cup Cheddar cheese shredded
- 1 large jalapeño seeded and membranes removed; chopped
Instructions
- Preheat oven to 400°F. Grease muffin pan or line with paper muffin liners. Set aside.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Add the egg, butter, and milk to the cornmeal mixture; stir gently to combine.
- Next, stir the Cheddar cheese and jalapeño into the cornmeal mixture.
- Spoon the batter into the prepared muffin cups.
- Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
- 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 over mix 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
Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 274mg | Potassium: 102mg | Fiber: 2g | Sugar: 7g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg
