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If you're searching for a dish that marries comfort food with a kick of flavor, look no further than cheesy jalapeño cornbread muffins. These delightful treats are a staple in Southern cuisine, known for their moist texture, cheesy goodness, and a spicy punch from the jalapeños. Perfect for pairing with chili, soups, or enjoyed on their own, these muffins not only satisfy the palate but also bring warmth to any gathering. They are a testament to how versatile cornbread can be, evolving from a simple side to a beloved snack or appetizer.

Cheesy Jalapeño Cornbread Muffins

Discover the joy of baking with these cheesy jalapeño cornbread muffins that blend comfort and flavor perfectly. Moist, cheesy, and with a spicy kick, these muffins are a fantastic addition to any meal, whether paired with chili or enjoyed on their own. This simple recipe guides you through selecting quality ingredients, essential cooking techniques, and creative variations to make these muffins your own. Get ready to impress your family and friends with this delightful Southern classic!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon lemon juice)

2 large eggs, at room temperature

1/4 cup unsalted butter, melted and slightly cooled

1 cup shredded sharp cheddar cheese

1/2 cup diced jalapeños (fresh or pickled, depending on your heat preference)

1 tablespoon honey (optional, for a touch of sweetness)

1/4 cup chopped green onions (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with oil to prevent sticking.

    Mix the Dry Ingredients: In a large mixing bowl, sift together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk them until well blended to ensure an even distribution of the leavening agents.

      Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter. If you are using honey, add it to this mixture as well. Ensure the mixture is thoroughly combined and smooth.

        Combine the Mixtures: Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined; take care not to overmix. It’s okay if there are a few lumps—that's what keeps the muffins tender.

          Incorporate the Cheese and Jalapeños: Gently fold in the shredded cheddar cheese and diced jalapeños until they are evenly incorporated into the batter.

            Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin tin cup approximately 3/4 full with the batter. This allows the muffins room to rise beautifully while baking.

              Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 15-20 minutes or until the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

                Cool and Garnish: Once baked, carefully remove the muffins from the oven. Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Just before serving, sprinkle the tops with chopped green onions for a fresh, vibrant touch.

                  Serve and Enjoy: These cheesy jalapeño cornbread muffins are delightful when served warm. They pair perfectly with a pat of butter or as a side to your favorite chili or soup!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffins