We love these Spicy Jalapeño Cornbread Muffins! They’ve got the cornbread texture you crave with a perfect kick of heat! Plus, they’re super easy to make — perfect for new bakers! Read on for everything you need to know to whip up these spicy muffins.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 12 Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup finely ground cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter, melted and cooled
- 1 large egg
- 3/4 cup cream or milk alternative
- 1 cup shredded cheddar cheese
- 3/4 cup corn kernels
- 2 green onions, chopped
- 2 jalapeños (1 chopped, 1 sliced for garnish)
Method
- Preheat oven to 350°F. Prepare a muffin tin with wrappers or spray with oil.
- In a large bowl, whisk together flour, baking soda, baking powder, cornmeal, sugar, and salt.
- In a separate bowl, combine butter, cream, and egg. Add the dry ingredients to the wet mixture and stir gently to combine — be careful not to overmix.
- Fold in corn, green onions, chopped jalapeño, and cheese. Fill muffin tins and top each muffin with a jalapeño slice.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Serve warm with a bowl of Proper Good Southwest Chili! Your Spicy Cornbread Muffins will keep fresh for 3 days when stored in an airtight container.
Serving Suggestions
- As a side to your chili or perfect for dipping!
- Cut up and serve on top of chili with a spoonful of sour cream.
- Make open-top muffins with a scoop of Southwest Chili and a dollop of sour cream on top!
Enjoy!
