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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ¼ teaspoon baking soda - ¼ cup sugar - 1 cup buttermilk - ¼ cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped (seeds removed for less heat) The right mix of ingredients makes these muffins special. First, the dry ingredients create a tasty base. Cornmeal gives a nice texture. All-purpose flour adds structure. Baking powder, salt, and baking soda help the muffins rise. Sugar adds a touch of sweetness. Next, the wet ingredients bring the dry ones together. Buttermilk makes the muffins moist and fluffy. Vegetable oil keeps them tender. Eggs provide richness and help bind everything. Now, let’s talk about flavor. Sharp cheddar cheese adds a bold taste that pairs well with the cornmeal. The jalapeños give a spicy kick. You can adjust how many you use based on your heat preference. Removing the seeds from jalapeños reduces the heat. This way, everyone can enjoy these muffins. Each ingredient plays a role in making these jalapeño cheddar cornbread muffins delicious. The combination of flavors and textures makes them perfect for any meal or snack. - First, preheat your oven to 400°F (200°C). - Next, line a muffin tin with paper liners or grease it with cooking spray. - In a large bowl, combine 1 cup of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of baking soda. - Whisk these dry ingredients until they mix well. - Now, fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped jalapeños. Make sure they spread evenly throughout. - In a separate bowl, whisk together 1 cup of buttermilk, ¼ cup of vegetable oil, and 2 large eggs until blended. - Pour the wet mixture into the dry mix. - Stir gently until just combined. It's okay if you see a few lumps; do not overmix! - Fill each muffin cup about ⅔ full with the batter. - For a tasty touch, sprinkle extra cheddar cheese on top. - Bake them in the oven for 15-20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, they're ready! To get the best texture in your jalapeño cheddar cornbread muffins, avoid overmixing. When you mix the dry and wet ingredients, stir gently. A few lumps are okay. Too much mixing makes the muffins tough. Allow the muffins to cool in the tin for a few minutes after baking. This helps them set and hold their shape. Then, move them to a wire rack to cool completely. This step keeps them fluffy and soft. These muffins shine when served warm with a pat of butter. The melted butter enhances the flavor of the cheese and jalapeños. You can also pair them with soups or salads. They complement chili perfectly for a hearty meal. For more flavor, try adding herbs or spices. Chopped cilantro or a pinch of cumin can add a nice touch. You can also make mini muffins or a cornbread loaf. Adjust the baking time as needed, but enjoy the same great taste. {{image_2}} You can switch up the cheese in your jalapeño cheddar cornbread muffins. For a milder flavor, try using Monterey Jack or gouda. If you want a stronger taste, opt for pepper jack or even a blue cheese. These cheeses melt well and add great texture. For those who follow a vegan diet, vegan cheese is a perfect substitute. Look for brands that melt well. Nutritional yeast also adds a nice cheesy flavor without dairy. To control the spice, adjust how many jalapeños you use. If you like mild heat, use just one jalapeño with the seeds removed. For more kick, add two or three. You can also try other peppers like poblano or banana peppers for a different flavor. Adding spices like smoked paprika or cumin can enhance the flavor too. Just a pinch can change the taste profile and give it depth. If you need a gluten-free option, replace all-purpose flour with a gluten-free blend. Make sure to check the blend has xanthan gum for best results. For a dairy-free alternative, use almond or oat milk mixed with vinegar as a buttermilk substitute. You can also use a plant-based yogurt to replace the buttermilk in the recipe. This keeps the muffins moist and tasty. To store your jalapeño cheddar cornbread muffins at room temperature, place them in an airtight container. This keeps them fresh and moist. You can also wrap them in plastic wrap. Store them away from direct sunlight. They will stay good for up to three days. If you want to enjoy them warm, just pop them in the microwave for a few seconds. If you want to store muffins for a longer time, freezing is the best way. Place the cooled muffins in a freezer bag. Make sure to remove as much air as possible before sealing. Label the bag with the date. They can last up to three months in the freezer. To reheat, you can use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. For a quick method, microwave one muffin for 15-20 seconds. Enjoy them warm for the best flavor! You can make these muffins spicier by adding more jalapeños. For extra heat, keep the seeds. You can also use hotter peppers like serranos or add a pinch of cayenne pepper. Each option packs a flavorful punch that can suit your heat tolerance. Yes, you can make these muffins ahead of time. Bake them the day before serving, and store them in an airtight container. You can warm them in the oven before serving for that fresh-baked taste. They taste great for breakfast or as a snack. If you don't have buttermilk, you can easily make your own. Mix one cup of milk with one tablespoon of vinegar. Let it sit for five minutes, and it's ready to use. This mixture will mimic the tangy flavor of buttermilk in your muffins. To check if your muffins are done, insert a toothpick in the center. If it comes out clean, your muffins are ready. They should be golden brown on top and spring back when touched. Don't forget to let them cool a bit before serving! You learned how to make tasty muffins with simple ingredients. We covered dry and wet mixes, plus flavorful additions like cheese and jalapeños. Following the steps ensures perfect texture and taste. Remember, you can change the recipe to fit your needs, like making it gluten-free. Storing these muffins properly keeps them fresh longer. Enjoy them warm, with butter, or as a side for soup. Follow these tips for success, and share these delicious muffins with friends and family!

Jalapeño Cheddar Cornbread Muffins

Elevate your snack game with these delicious Jalapeño Cheddar Cornbread Muffins! Ready in just 30 minutes, these savory muffins blend spicy jalapeños with sharp cheddar to create a mouthwatering treat. Perfect for serving with chili or as a standalone snack, they are simple to make and satisfying to eat.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup shredded sharp cheddar cheese

1-2 jalapeños, finely chopped (seeds removed for less heat)

¼ cup sugar

1 cup buttermilk (or milk + 1 tablespoon vinegar)

¼ cup vegetable oil

2 large eggs

Instructions
 

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease with cooking spray.

    In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Whisk everything together until well mixed.

      Fold in the shredded cheddar cheese and chopped jalapeños, ensuring they're evenly distributed throughout the dry mixture.

        In another bowl, whisk together the buttermilk, vegetable oil, and eggs until well combined.

          Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

            Fill each muffin cup about ⅔ full with the batter and sprinkle a bit of extra cheddar cheese on top for added flavor.

              Bake in the preheated oven for about 15-20 minutes, or until the muffins rise and a toothpick inserted into the center comes out clean.

                Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm with a pat of butter on top and a sprig of fresh cilantro for garnish. Pair with a bowl of chili for a delightful meal!