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For Jalapeño Cheddar Cornbread Muffins, you need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 2 large eggs - 1/4 cup honey - 1/4 cup melted butter - 1 cup shredded sharp cheddar cheese - 2 fresh jalapeños, finely chopped - 1/4 cup green onions, chopped (optional) This mix of ingredients gives the muffins a great flavor and texture. The cornmeal adds a nice crunch, while the cheddar cheese makes them rich and cheesy. The jalapeños bring a kick that balances well with the sweetness of honey. If you want, toss in green onions for a mild onion taste. Each ingredient plays its part in making these muffins a hit! - Set oven temperature to 400°F (200°C). - Prepare muffin tin with liners or non-stick spray. Start by preheating your oven. This step is key for muffins that rise well. While the oven heats, get your muffin tin ready. You can use paper liners or just spray it with non-stick spray. - Combine cornmeal, all-purpose flour, baking powder, salt, and black pepper. Next, grab a large mixing bowl. Add 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these together until they are mixed well. This blend gives your muffins a nice texture. - Whisk together buttermilk, eggs, honey, and melted butter. In another bowl, whisk together 1 cup of buttermilk, 2 large eggs, 1/4 cup of honey, and 1/4 cup of melted butter. Make sure everything is well combined. This mixture adds moisture and sweetness to your muffins. - Mix dry and wet ingredients until just combined. - Fold in cheddar cheese, jalapeños, and green onions. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t over-mix; a few lumps are fine. Next, fold in 1 cup of shredded sharp cheddar cheese, 2 finely chopped jalapeños, and 1/4 cup of chopped green onions if you like. This adds flavor and texture to your muffins. - Spoon batter into muffin cups. - Fill each cup about 2/3 full. Now it’s time to fill your muffin tin. Use a spoon to scoop the batter into each cup. Fill each cup about 2/3 full. This allows space for the muffins to rise while baking. - Bake for 15-20 minutes. - Check for doneness with a toothpick. Place the tin in the oven and bake for 15 to 20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. Let them cool for a few minutes in the pan before moving them to a wire rack. Enjoy your tasty jalapeño cheddar cornbread muffins! To get light and fluffy muffins, avoid over-mixing the batter. Mix until just combined. It’s okay to have a few lumps. Using room temperature ingredients helps the muffins rise better. You’ll see a big difference in the texture when you do this. These muffins taste best when served warm. A pat of butter on top makes them even better. They pair well with chili or soup for a complete meal. You can enjoy them as a side or a snack. Make your muffins look pretty by adding a sprinkle of herbs on top. This adds color and flavor. Using colorful muffin liners gives a festive touch. It makes your dish pop when served, perfect for any gathering. {{image_2}} You can change the type of cheese in these muffins. If you want a spicier kick, use pepper jack cheese. For a tangy flavor, try feta cheese. Both work well and add a unique twist to your muffins. Want to control the heat? Adjust the amount of jalapeños you add. For a milder taste, use fewer jalapeños or remove the seeds. If you like a bit of sweetness, add diced red bell pepper to the mix. It pairs well with the cheese and adds color. Get creative with seasonal ingredients! You can toss in corn kernels for extra texture and sweetness. If you crave something different, add sun-dried tomatoes. They bring a rich Italian flavor that complements the cheese and jalapeños nicely. To keep your Jalapeño Cheddar Cornbread Muffins fresh, store them in an airtight container at room temperature. This method helps maintain their soft texture and flavor. If you leave them out, they will stay good for about two days. If you want to save some for later, freeze the muffins. They can last up to three months in the freezer. To freeze, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. When you're ready to eat, thaw them in the refrigerator or at room temperature before enjoying. For the best taste, reheat your muffins in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. For a quick option, microwave a muffin for about 20-30 seconds. This will warm them up nicely and keep them soft. Yes, you can make these muffins a day in advance. Store them in an airtight container. They will stay fresh and tasty. Simply reheat them for a few moments before serving. To make these muffins gluten-free, swap out the all-purpose flour. Use a gluten-free flour blend instead. This simple change keeps the muffins fluffy and delicious. Yes, you can easily substitute buttermilk. Mix regular milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This mixture works just like buttermilk. If your muffins did not rise, check a few things. Old baking powder may lose its power. Also, over-mixing the batter can make them dense. Mix just until combined for the best rise. You have the recipe to make delicious muffins. We discussed the ingredients, from cornmeal to cheddar cheese. I shared step-by-step instructions for mixing and baking. I also provided tips for perfect muffins and creative variations. You can store or freeze leftovers easily. Enjoy baking these muffins, and make them your own. With a few tweaks, you can create something unique. Happy baking!

Jalapeño Cheddar Cornbread Muffins

Indulge in the deliciousness of Jalapeño Cheddar Cornbread Muffins with this easy recipe! Perfectly baked with a spicy kick, these muffins blend sweet honey and sharp cheddar for a flavorful treat. Whether you're serving them warm with butter or as a side to chili, they’re sure to impress. Discover how to make these mouthwatering muffins and elevate your next meal with a simple click to explore the full recipe!
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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

2 large eggs

1/4 cup honey

1/4 cup melted butter

1 cup shredded sharp cheddar cheese

2 fresh jalapeños, finely chopped (seeds removed for less heat)

1/4 cup green onions, chopped (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk to blend the dry ingredients thoroughly.

      In another bowl, whisk together the buttermilk, eggs, honey, and melted butter until well combined.

        Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing; a few lumps are fine.

          Fold in the shredded cheddar cheese, chopped jalapeños, and green onions if using, stirring just enough to incorporate them.

            Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.

              Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Remove the muffins from the oven and let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins

                    - Presentation Tips: Serve warm, optionally with a pat of butter on top and a sprinkle of chopped herbs for a nice finish. Enjoy with a side of chili or your favorite soup!