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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk (or milk + lemon juice substitute) - 2 large eggs - 1/4 cup vegetable oil - 1 cup sharp cheddar cheese, shredded - 2-3 fresh jalapeños, deseeded and finely chopped - 1 tablespoon honey (optional) The key to a great Cheddar Jalapeño Cornbread Muffin starts with fresh ingredients. I love using stone-ground cornmeal for its rich flavor. All-purpose flour gives the muffins a light texture. Baking powder helps them rise perfectly. A touch of salt and black pepper adds depth. For moisture, I use buttermilk. You can mix regular milk with a bit of lemon juice as a substitute. Eggs bind the muffin together and add richness. Vegetable oil makes them moist and tender. Sharp cheddar cheese is a must. It brings a bold taste that pairs well with jalapeños. The fresh jalapeños add heat and flavor. You can adjust the number based on your spice preference. If you like a hint of sweetness, add honey. It balances the spice and makes every bite delightful! Preheat your oven to 400°F (200°C). This step is key for perfect muffins. Grease a muffin tin or use muffin liners to prevent sticking. In a large bowl, blend the cornmeal, flour, baking powder, salt, and black pepper. Whisk these ingredients until they mix well. This gives your muffins a great base. In another bowl, whisk together the buttermilk, eggs, and vegetable oil. If you want a hint of sweetness, add the optional honey. Mixing well ensures a smooth batter. Pour the wet ingredients into the dry mix. Gently fold them together until just combined. It’s fine if a few lumps stay. Overmixing can make the muffins tough. Carefully fold in the shredded cheddar cheese and chopped jalapeños. Ensure they spread evenly in the batter. This step adds flavor and heat to your muffins. Spoon the batter into the prepared muffin tin. Fill each cup about 2/3 full. This allows room for the muffins to rise nicely. Place the muffin tin in the preheated oven. Bake for 15-20 minutes. Check if the tops are golden and a toothpick comes out clean. Let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm cheddar jalapeño cornbread muffins! Mixing is key for tender muffins. Start by combining dry ingredients. Use a whisk for even blending. Then, mix wet ingredients in a separate bowl. When you combine both, do not overmix. A few lumps are okay. Overmixing makes muffins tough, and we want them soft. If you run out of buttermilk, use milk with lemon juice. Just add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for five minutes. For cheese, you can swap cheddar for pepper jack or mozzarella. These changes keep the flavor fun and exciting. Presentation matters. Serve muffins in a rustic basket with a cloth. Drizzle honey on top for sweetness. You can also offer whipped butter on the side. This adds richness and flavor. Enjoy these muffins warm for the best taste! {{image_2}} You can swap out cheddar for other cheeses. Try Monterey Jack for a creamy texture. Pepper Jack adds spice and flavor. For a sharper taste, use Gruyère or aged Gouda. Each cheese brings its own twist to the muffins. Want less heat? Use fewer jalapeños or remove the seeds. You can also replace fresh jalapeños with mild green peppers. For more heat, add sliced serrano peppers or a pinch of cayenne. Adjust the spice to fit your taste. Add sweetness with ingredients like corn or diced peaches. You can also mix in a bit of sugar or maple syrup. A touch of cinnamon enhances the flavor profile. Experiment with these options for a fun twist. To keep your cheddar jalapeño cornbread muffins fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This simple step helps keep the muffins moist and tasty. You can also wrap them tightly in plastic wrap. If you want to keep them for several days, the fridge is a great option. Freezing these muffins is easy. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag. Make sure to squeeze out as much air as possible. To reheat, just take one out and microwave for about 30 seconds or until warm. You can also bake them at 350°F for 10-15 minutes. At room temperature, these muffins stay fresh for about 2-3 days. If you place them in the fridge, they can last up to a week. For longer storage, freezing is the best choice. This way, you can enjoy these flavorful treats whenever you like! Yes, you can make these muffins ahead of time. To prepare them in advance, follow these steps: - Bake the muffins as directed. - Let them cool fully. - Store them in an airtight container at room temperature for up to two days. - For longer storage, freeze them in a freezer bag for up to three months. - To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes. If you don't have buttermilk, you have options. Here are some easy substitutes: - Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. - Let it sit for 5-10 minutes to thicken. - You can also use plain yogurt, sour cream, or milk with a splash of vinegar. Each option will work well in this recipe. These muffins use all-purpose flour, which contains gluten. To make these muffins gluten-free, follow these tips: - Substitute all-purpose flour with a gluten-free flour blend. - Ensure the baking powder is gluten-free as well. - Check labels on all ingredients to avoid hidden gluten. - The taste and texture may differ slightly, but they will still be tasty! You learned how to make delicious jalapeño cheddar muffins. From mixing dry and wet ingredients to baking, each step is simple. Remember to avoid overmixing for the best texture. Feel free to explore different cheeses or adjust the spice. With proper storage, these muffins can stay fresh for days. Now it’s your turn to try these tasty treats. They make a perfect snack or side for any meal. Enjoy baking and sharing your creations!

Cheddar Jalapeño Cornbread Muffins

Delight your taste buds with these Cheddar Jalapeño Cornbread Muffins! Bursting with flavor, these savory treats are perfect for any occasion. Made with simple ingredients like cornmeal, sharp cheddar cheese, and fresh jalapeños, they're easy to whip up in just 35 minutes. Whether you're hosting a gathering or enjoying a cozy night in, these muffins are a must-try. Click through for the full recipe and impress your friends and family!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup buttermilk (or substitute with milk + lemon juice)

2 large eggs

1/4 cup vegetable oil

1 cup sharp cheddar cheese, shredded

2-3 fresh jalapeños, deseeded and finely chopped (adjust to taste)

1 tablespoon honey (optional, for a hint of sweetness)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin or line with muffin liners.

    Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. Whisk together until well combined.

      Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth. If using honey, add it to the wet mixture.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined; it's okay if a few lumps remain.

          Add Cheese and Jalapeños: Carefully fold in the shredded cheddar cheese and chopped jalapeños, ensuring they are evenly distributed but avoiding overmixing.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins in a rustic basket lined with a cloth, and consider drizzling some honey on top or serving with a side of whipped butter for added richness!