Spicy Cornbread Muffins

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!