Best Jalapeño Cornbread Muffins

Here’s my go-to jalapeño cornbread muffins recipe, with a moist, golden crumb and just the right amount of heat from fresh peppers. They’re perfectly sized and have that classic honey-sweet cornbread taste that everyone loves.

These muffins are what my kids ask for whenever we make chili or BBQ. I usually double the batch because they disappear so quickly – and trust me, you’ll want extras for breakfast the next morning with a pat of butter!

What Kind of Cornmeal Should I Use?

For cornbread muffins, you’ll want to pay attention to the grind of your cornmeal, as it affects the final texture of your muffins. Medium-grind cornmeal is the most common and works great in this recipe, giving you that classic cornbread texture with just enough bite. If you prefer a more delicate texture, look for fine-ground cornmeal, which will give you a softer, more cake-like result. While stone-ground cornmeal has more texture and corn flavor, it can make your muffins a bit more crumbly, so keep that in mind when choosing. Just make sure to check the expiration date when buying cornmeal – it can go rancid if it sits in your pantry too long.

Options for Substitutions

Need to make some swaps? Here’s what works in these spicy cornbread muffins:

• Cornmeal: This is a must-have for cornbread – there’s really no substitute that will give you that classic texture and taste.
• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk works too.
• Jalapeños: You can use canned green chiles, fresh serrano peppers (use less – they’re spicier!), or even pickled jalapeños. For less heat, try diced bell peppers.
• Cheddar cheese: Any firm cheese works well here – try Monterey Jack, Pepper Jack for extra heat, or even Colby. You can skip the cheese altogether if you prefer.
• Honey: Maple syrup or agave nectar make good swaps. You could even use regular sugar, just add an extra tablespoon.
• Butter: Oil works fine here – try vegetable oil or even melted coconut oil. Just keep the amount the same.

Watch Out for These Mistakes While Baking

The biggest mistake when making jalapeño cornbread muffins is overmixing the batter – stir just until the ingredients are combined, as excessive mixing will lead to dense, tough muffins instead of light and fluffy ones. When handling jalapeños, make sure to wear gloves and thoroughly wash your hands afterward, as the oils can linger and cause discomfort if you touch your eyes or face later. Another common error is filling the muffin tins too full – aim to fill each cup about 2/3 of the way to allow room for rising and prevent overflow. For the best texture, avoid substituting regular milk for buttermilk, as the acidity in buttermilk is key to creating tender muffins and helping the baking soda work properly – if you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

What to Serve With Jalapeño Cornbread Muffins?

These spicy, cheesy cornbread muffins are perfect partners for all your favorite comfort foods! They’re especially good alongside a steaming bowl of chili, where the slight heat from the jalapeños adds an extra kick to every bite. For classic Southern-style meals, serve them with pulled pork, collard greens, or black-eyed peas – the muffins are great for soaking up all those tasty juices. You can also keep things simple and spread them with a pat of honey butter or serve them alongside a bowl of beef stew on chilly evenings.

Storage Instructions

Counter Storage: These spicy muffins stay fresh at room temperature for up to 2 days when kept in an airtight container. I like to place a paper towel in the bottom of the container to absorb any extra moisture and keep them from getting soggy.

Refrigerate: Pop your cornbread muffins in an airtight container and store them in the fridge for up to a week. The cheese and jalapeños actually make these taste even better the next day, as the flavors have time to mingle!

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. It’s so handy to grab one or two whenever you need them.

Warm Up: To enjoy a stored muffin, just microwave it for 15-20 seconds if refrigerated, or about 30 seconds if frozen. You can also wrap them in foil and warm in a 350°F oven for about 5-7 minutes. They’ll taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	15-17 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 cup regular flour
• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cultured buttermilk
• 1/2 cup melted unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon honey
• 2 diced jalapenos, seeds removed
• 1/4 cup grated cheddar cheese

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C).

While the oven is heating, lightly coat a 12-cup muffin tin with nonstick spray to prevent sticking, and set it aside for later use.

Step 2: Combine Dry Ingredients

In a large bowl, mix together the all-purpose flour, yellow cornmeal, baking soda, and salt.

Ensure these dry ingredients are well combined, as this will help ensure even distribution throughout the batter.

Step 3: Mix Wet Ingredients

In a separate large glass measuring cup or bowl, whisk together the buttermilk, melted butter, sugar, eggs, and honey.

Mix until these components create a uniform blend.

This will be your wet ingredient mixture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture over the dry ingredients in the bowl.

Using a rubber spatula, stir just until the mixture becomes moist.

Be careful not to overmix; a few lumps are okay.

Step 5: Add Jalapenos and Cheese

Gently fold in the diced jalapenos and shredded cheddar cheese into the batter.

Mix carefully though thoroughly to ensure even distribution of these flavorful additions within your batter.

Step 6: Fill and Bake the Muffins

Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Once filled, place the muffin tray in the preheated oven and bake for about 15-17 minutes, or until a tester inserted into the center of a muffin comes out clean.

Step 7: Cool and Serve

Once baked, remove the muffins from the oven.

Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Enjoy your homemade jalapeno cheddar muffins!