Easy Cheddar Jalapeno Cornbread Muffins
This easy to follow cornbread muffin recipe has plenty of cheesy goodness, a hint of sweetness & just the right amount of jalapeno kick all baked right into moist tender, buttermilk cornbread.
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Servings: 12 muffins
Ingredients
- 1 C enriched yellow cornmeal
- 1.25 C self rising flour
- 3 tablespoon sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 C buttermilk
- 2 large eggs, beaten
- ¼ C vegetable oil (+ 12 teaspoon for muffin tin)
- 2 C grated cheddar cheese, (reserving a little to top muffins with)
- ⅓ C diced fresh jalapenos (about 1 ½ - 2 jalapenos)
Instructions
- Preheat oven to 425° Fahrenheit. Add 1 teaspoon of vegetable oil to the bottom of each cup of the muffin tin. Put tin in oven to preheat tin and oil while oven also preheats.
- In a large mixing bowl, use a fork mix together the dry ingredients- cornmeal, flour, sugar, baking powder, salt. Set aside.
- In a large measuring cup, whisk together the buttermilk, eggs, and vegetable oil. Use the fork to mix wet ingredients into dry ingredients until the batter is mostly smooth. Fold in all but a small handful of grated cheddar and all jalapenos.
- Remove tin from oven. Carefully tilt in a circular motion to cover lower sides of muffin cups with oil. Spoon batter into muffins into cups. (Hot oil should sizzle.) Fill cups almost completely full with batter. Top with leftover cheese.
- Place in preheated oven for 15-18 minutes or until golden brown. Remove from oven and cool 5 minutes before removing muffins from tin.