INGREDIENTS Egg: One whole egg is used as a binding agent for these muffins and to give them a little extra moisture. Milk: You can use any type of unsweetened and unflavored milk you would like. I like to use whole dairy milk! Butter: Make sure the butter is melted so you can drizzle it into the batter for extra yumminess! updated Jul 4, 2023 ( 6) Read reviews! Spicy, savory corn muffins that are flecked with cheddar and jalapeños — perfect as an accompaniment to chili or pulled pork. Makes 9 to 12 muffins Did you make this? Save to My Recipes pinterest copy URL Jump to Recipe
Easy Jiffy Jalapeno Cheddar Cornbread Muffins Must Love Home
It has a more robust flavor. Let the cornmeal soak in the milk for about 10 minutes before adding the other ingredients. This will soften it a bit. Sugar: For the sweetness, I added both granulated and brown sugar. Cheese: Sharp cheddar cheese is a savory addition to the muffins. Cheddar Jalapeno Cornbread Muffins are the perfect way to round out almost any meal with a little pizzazz! This easy to follow cornbread recipe has plenty of cheesy goodness, a hint of sweetness & just the right amount of jalapeno kick all baked right into moist tender, buttermilk cornbread. Please! Milk - it's on the cornbread mix directions, so I included it in the ingredient list. We always have 2% on hand, but whole milk is fine. Cheddar Cheese - buy a bag of pre-shredded (changed my life forever) or shred your own from a block. Mexican bland or Jack cheese are good substitutes. This recipe has 3 basic steps. These Jalapeño Cheddar Cornbread Muffins are light and tender, brimming with corn flavor, and packed with diced jalapeños and cheddar cheese. Skip to content Get it now: Secrets to Getting Dinner on the Table Fast Trending: Whole30 Search Recipes By Course Appetizers Breakfast Lunch Dinner Salads Drinks Smoothies Snacks Soups & Stews Condiments
Jalapeño Cheddar Cornbread Muffins (made in ONE bowl)
Fill your muffin pan with the batter and bake for 5 minutes 425ºF. Then turn the heat down to 350ºF and bake for an additional 15 minutes. Watch the muffins closely and remove them as soon as they are done. Over baking will dry them out. Take them out of the pan immediately once they are done. Jump to Recipe These easy Jalapeño Cheddar Corn Muffins have plenty of melty Cheddar cheese with a jalapeño kick in a savory, moist cornbread muffin. Corn Muffins recipe If you're looking for a delicious way to jazz up dinner tonight, give these Jalapeño Cheddar Corn Muffins a try! In medium bowl, heat the cream cheese in microwave for 1 - 2 minutes until soft enough to stir. Add the cornbread mix, eggs, milk, diced jalapeños and cheese to the bowl with the cream cheese and gently stir to combine. Use a medium size cookie scoop or a 1/4 cup measuring cup to scoop the batter into the muffin cups. This will help the muffin tops to crown. Using a scoop or spoon fill the muffin cups about ¾ full. Top with a little shredded cheddar and a slice of jalapeno. Bake for 20 to 25 minutes or until the tops are golden and the edges are lightly browned. Let stand in the pan for 5 minutes before removing from pan. Place muffins on wire rack to cool.
Easy Jiffy Jalapeno Cheddar Cornbread Muffins Must Love Home
Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk ½ cup unsalted butter, melted ½ cup sugar 2 large eggs 1 tablespoon honey 2 jalapenos, seeded and diced ¼ cup shredded cheddar cheese Instructions Instructions Notes Ingredients and Ingredient Notes In addition to the cornbread mix and the egg it calls for, we use pickled jalapenos, salt, onion powder garlic powder, and cheddar cheese. the tang of the pickled jalapenos is SO good, seriously delicious. You can use half a fresh jalapeno as well!
Easyjalapeño cheddar cornbread muffins This recipe comes from my book, Fresh Flavors for the Slow Cooker. In the book they're paired with this Slow Cooker Beef Chili — the slight sweetness of the muffins is the perfect complement to the spiced chili. Published: 06/06/2015 Updated: 09/12/2022 This post may contain affiliate links. Read our disclosure policy. Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish.
Honey Jalapeno Cornbread Muffins Closet Cooking
Preheat oven to 400°F. Grease mini muffin tin (I use butter). Mix dry corn muffin mix and diced jalapeno together. Add egg and milk and stir until just combined. Allow to sit for 3 minutes. Using 1 ½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins). Push small cube of cream cheese into each muffin. Instructions. Preheat your oven to 350 degrees F. In a medium bowl, stir butter, sugar and honey together. Whisk in eggs and buttermilk. Add cornmeal, flour, salt and baking soda. Do not over-mix. As soon as the flour disappears, stop mixing. Fold in jalapeno and cheese.
