Jalapeno Cornbread Muffins

Note from my kitchen: We love these on nights when a bowl of chili needs something extra. Golden and tender, they’re packed with sweet corn, jalapeños, and a sprinkle of sharp cheese. Best of all, they’re as easy as stir, scoop, and bake.

One more reason to love these: they freeze like a dream. Bake a double batch, let them cool, and stash them in the freezer for nights when you need a quick, comforting addition to your dinner.

What You’ll Need

Dry Ingredients

• 2 cups cornmeal
• 2 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons salt
• 1 tablespoon baking powder

Wet Ingredients

• ½ cup (4 ounces) unsalted butter, melted and cooled
• 3 large eggs
• 2 cups heavy whipping cream (you can substitute whole milk, but the muffins will be less rich)

Mix-Ins

• 1 cup corn (fresh or canned; if canned, drain well)
• 1 cup red bell pepper, stemmed, seeded, and finely diced
• ¼ cup plus 2 tablespoons fresh jalapeño peppers, stemmed, seeded, and finely diced (remove seeds for milder heat)
• ¾ cup sharp Cheddar cheese, grated (mild or pepper jack also works)

How to Make

Step 1: Prep your pan and preheat the oven

Preheat the oven to 400°F. While it heats, butter two standard muffin pans (or one large one if that’s what you have). A quick swipe with softened butter is nice if you have it handy but cooking spray is just fine.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, salt, and baking powder. Whisk thoroughly so the baking powder is evenly distributed. No one wants a bite that’s all baking powder.

Step 3: Add the wet ingredients

In another bowl (or a big measuring cup), whisk together the melted butter, eggs, and heavy cream. Heavy cream makes these muffins rich and tender. You can substitute milk, but the texture won’t be quite as decadent.

Pour the wet ingredients into the dry and stir gently until just combined. The batter should look thick and slightly lumpy. Stop mixing as soon as the flour streaks are gone. Overmixing will make the muffins tough.

Step 4: Fold in the veggies

Add the corn, red bell pepper, jalapeños, and grated cheese. Fold them in gently so everything stays evenly distributed.

Removing the seeds from the jalapeños will keep these pleasantly warm without being fiery. But the baking will also mellow them out, so don’t be scared to leave some seeds in either.

Step 5: Fill and top

Scoop the batter into your prepared muffin cups, filling each about three-quarters full.

Sprinkle the tops with a little extra cheese if you want that a cheesy crust.

Step 6: Bake until golden

Bake for 16 minutes, or until the tops are lightly golden and a toothpick comes out clean. Check at 14 minutes. You want them baked through, but not over-baked or they’ll be dry.

Use the toothpick test and look for a few moist crumbs.

Step 7: Cool (just a little!)

Let the muffins rest in the pan for five minutes so they set up, then transfer to a wire rack. They’re best warm, but they also freeze beautifully once cooled completely.

Making Mini or Jumbo Muffins

You can easily bake these in a different size pan. For mini muffins, reduce the bake time to about 10–12 minutes and check early since they cook fast. For jumbo muffins, increase the bake time to 20–22 minutes. In both cases, fill the cups about three-quarters full and keep an eye on the color—golden tops and a clean toothpick are your best indicators they’re done.

Storage Instructions

Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap each muffin tightly in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 3 months.

To reheat, unwrap and warm in a 350°F oven (covered loosely in foil) for about 10 minutes, or microwave for 20–30 seconds for a quick option.

Variations

• Swap in pepper jack if you like a little extra heat, or keep it mild with a softer cheddar.
• Add cooked, crumbled bacon for a smoky twist.
• Want a gentler flavor? Skip the jalapeños and just use the red bell pepper.
• If you love spice, leave a few seeds.

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