Jalapeño Cheddar Corn Muffins

These muffins are laced deliciously with shredded sharp cheddar and slivered jalapeños. The flavor combination is a perfect match.

Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from thekitchn.com

Ingredients

  • 1

    large jalapeño

  • 1

    cup corn meal

  • 1

    cup all-purpose flour

  • 1/4

    cup sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1

    cup milk

  • 1

    large egg

  • 1/4

    cup unsalted butter, melted

  • 4

    ounces sharp cheddar cheese, grated

Directions

Preheat the oven to 400°F. Lightly butter a 12-cup muffin tin — but 9 cups for large muffins or all the cups for smaller muffins. Cut jalapeño in half and scrape out seeds. Then thinly slice the pepper into half-round slivers. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, and melted butter. Fold in cheese and the jalapeño, reserving a few slivers of pepper to garnish the tops. Divide batter between 9 or 12 muffin tins. Fill any empty muffin tins half-full with water for even baking. Top the muffins with a sliver or two of jalapeño. Bake the muffins until golden brown, 20 to 24 minutes. A tester should come out clean from one of the center muffins. Let the muffins cool briefly before removing from the tin and serving. Recipe Notes: For high altitude, reduce baking powder by 1/4 teaspoon. To reheat leftover muffins, microwave for 20 seconds on high.

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