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Crispy Jalapeño Cheddar Cornbread Muffins

crispy jalapeño cheddar cornbread muffins - featured image
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These crispy jalapeño cheddar cornbread muffins deliver a perfect crunchy edge with a tender, cheesy center and a spicy kick. Quick and easy to make, they are a crowd-pleasing side dish ideal for gatherings or weeknight dinners.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free milk + 1 tbsp vinegar)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 cup sharp cheddar cheese, shredded
  • 2 fresh jalapeños, seeded and finely diced (leave seeds in for more heat)
  • 1 small garlic clove, minced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the center. Grease the muffin tin generously with butter or non-stick spray.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, beat the eggs lightly. Add the buttermilk and melted butter, stirring until blended.
  4. Pour the dry mix into the wet ingredients and stir gently with a spatula until just combined. Avoid overmixing.
  5. Fold in the shredded sharp cheddar, diced jalapeños, and minced garlic if using.
  6. Spoon the batter evenly into the prepared muffin tin cups, filling about ¾ full.
  7. Bake for 15-18 minutes until golden brown with crispy edges and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Grease the muffin tin generously to achieve crispy edges. Use stone-ground cornmeal for better texture. Avoid overmixing the batter to keep muffins tender. Bake at a high temperature (425°F) for a quick rise and crispy crust. For less heat, remove jalapeño seeds. Batter can be prepared a day ahead and refrigerated. Muffins freeze well and reheat best in an oven or toaster oven to maintain crispiness.

Nutrition

Keywords: cornbread muffins, jalapeño, cheddar, spicy muffins, quick cornbread, cheesy cornbread, gluten-free option, dairy-free option

Find it online: https://eliplate.com/crispy-jalape-n-o-cheddar-cornbread-muffins-easy-spicy-kick-recipe/