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Spicy Jalapeno Cornbread Muffins Recipes – Easy to Advanced

Cornbread muffins are one of those unsung heroes of Southern food. They aren’t as sweet and unhealthy as regular muffins, fitting somewhere between bread and cake on the sweetness scale. They have a slightly crumbly texture to them as well, which makes them perfect with some melted butter.

Maybe you’re already a fan of cornbread muffins, and if so, then jalapeno cornbread muffins might not be a hard sell to you. These take the classic cornbread that’s such a staple of Southern food in the United States and add some heat to it. Now, these aren’t so spicy that they would feel at home in Caribbean or Indian cuisine. They are more in line with conventional American standards of spiciness. They’re not too hot, but there is no mistaking that bit of heat.

The bready-ness of the muffins does a good job of drowning out a lot of the heat, so you’ll have to add plenty of jalapenos to make that spiciness stand out. It’s up to you how much you want to add and how hot you want your jalapeno cornbread muffins to be.

These muffins are great for snack time, or as your breakfast, or a side dish with your dinner. The combination of spicy and sweet makes them a favorite choice of late night snickers. They scratch a similar itch to late night junk food cravings, but they are so much better for you than chips, ice cream, cake, or any fried foods.

Cornbread Jalapeno Muffins

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Cornbread Jalapeno Muffins

Keyword: Cornbread Jalapeno, cornread jalapeno

Ingredients

  • 1 cup flour
  • 1 cup buttermilk
  • ½ salt
  • ½ baking soda
  • 1 cup yellow cornmeal
  • ½ sugar
  • 2 eggs
  • ½ cup melted butter
  • 2 jalapenos diced and seeded
  • 1 tbsp honey
  • ¼ cup shredded cheese

Instructions

  • This recipe calls for cheese, and you can use any kind of cheese you like for this, but cheddar is usually preferred. If you don’t want to make jalapeno cheddar cornbread muffins, then you can just leave the cheese out.
  • Start by preheating the oven to 375 degrees Fahrenheit. Prepare a muffin pan by greasing it or spraying it with a nonstick spray.
  • Combine cornmeal, salt, baking soda, and flour in a large bowl.
  • In another bowl, combine butter, buttermilk, sugar, honey, and eggs. Whisk together and pour these wet ingredients over the dry ingredients. Next, add in the cheese and jalapenos and combine gently.
  • Scoop out your jalapeno cheese cornbread muffins batter into the muffin tray, with even amounts in each cup. Bake in the oven for 16 minutes, and you can check to see if they are done by sticking a toothpick in the center of one. If the toothpick comes out clean, your cheddar jalapeno cornbread muffins are done.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  • Take them out of the oven and remove from the muffin pan. Allow the muffins to cool on a wire rack.
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Easy Method for Cornbread Jalapeno Muffins

If the recipe up above sounds like it would take too long or you just want to use fewer ingredients, then we have a quick and easy jalapeno cornbread muffins Jiffy Mix recipe for you. Basically, instead of making the cornbread muffins from scratch, you will use a Jiffy Mix to cut down your prep time. It will be completed much faster and you won’t have to have as many ingredients on hand.

Easy Method for Cornbread Jalapeno Muffins
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No ratings yet

Easy Method for Cornbread Jalapeno Muffins

Keyword: cornbread jalapeno muffin, easy method

Ingredients

  • 1 box Jiffy cornbread mix
  • 1 egg
  • cup milk
  • ¼ cup melted butter
  • 1 cup shredded cheese
  • 2 tbsp canned jalapeno peppers

Instructions

  • You need to first preheat the oven to 375 degrees Fahrenheit. Then mix together the cornbread mix, butter, and egg. Once they are combined, you can add in the rest of your ingredients, adding a pinch of salt if you like. After you mix these, the mixture will be a bit lumpy and thick, but that’s okay.
  • You can either grease a muffin pan or put in cupcake liners. You can also make mini jalapeno cornbread muffins if you want by using a mini muffin pan.
  • Scoop the batter for jalapeno cheddar cornbread muffins Jiffy Mix into the tin and bake in the oven for 15-20 minutes. The muffins are done when they turn golden brown, but you can check them with a toothpick as well.

Tips for Making the Best Cornbread Jalapeno Muffins

If you want your muffins to turn out great every time, there are a few baking tips you should follow. We don’t know if you have much experience baking muffins or baking in general, so we have provided some tips we think will be helpful.

You can use cupcake liners or grease the muffin pans for all jalapeno cornbread muffins recipes. Either way works, but technically, you are making cupcakes if you use cupcake liners. You don’t have to feel like you need to grease the pans, though, if you don’t want to add the extra unhealthy oil and fat to your food. You can make these muffins without a muffin pan by using liners or a sheet pan.

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Jiffy jalapeno cornbread muffins will taste different from the ones you make from scratch, so if the taste isn’t to your liking, you may want to try to make the original recipe and see how you like that one.

Using different cheeses is fine for these muffins. Most people will use cheddar cheese since it goes so well with jalapenos, but you can use mozzarella, provolone, swiss, and other cheeses to see how they work for you. They will alter the taste of the muffins and give you a different experience, so it’s not a bad idea to change things up and play around with the recipe.

Garnish your muffins with jalapeno slices for a cool look and some added colour and heat.

If you want to try a variation on this recipe that requires more ingredients and has a more complex taste profile, then you can try the jalapeno cornbread muffins Paula Deen recipe. It asks for ground cornmeal, chopped chiles and cooking oil as slightly different ingredients that make for a special kind of jalapeno cornbread muffin.

You can store your muffins in the kitchen counter covered for several days. They also store in the fridge for about a week before they start to become hard and stale. If you want to freeze them put them in a freezer safe container and store for up to three months. To use them from the freezer, we recommend heating in the oven for a few minutes.

 

Written by Pauline

I'm Pauline, a mother of four grown children, my passion for cooking stemmed from the joy i get cooking for my family. I love to try new dishes, especially when dining out but creating and sharing my own recipes is my favourite thing to do!

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