Description
Deliciously moist jalapeño cheddar corn muffins that are perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg (beaten)
- 1/4 cup butter (melted and cooled)
- 1 cup milk
- 1 cup Cheddar cheese (shredded)
- 1 large jalapeño (seeded and membranes removed; chopped)
Instructions
- Preheat oven to 400°F. Grease muffin pan or line with paper muffin liners. Set aside.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Add the egg, butter, and milk to the cornmeal mixture; stir gently to combine.
- Next, stir the Cheddar cheese and jalapeño into the cornmeal mixture.
- Spoon the batter into the prepared muffin cups.
- Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them to eat or to a wire rack to cool completely.
Notes
- These muffins are great for breakfast or as a side dish.
- Adjust the amount of jalapeño to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg