Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (140 g) all-purpose flour
- 1 cup (160 g) yellow cornmeal (medium grind)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons (25 g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) whole milk
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (170 g) sharp cheddar, shredded (plus 2 tablespoons for topping, optional)
- 2 jalapeños, finely diced (about 1/3 cup / 50 g), seeds removed for milder heat
- 2 tablespoons thinly sliced scallions (optional)
Do This
- 1. Heat oven to 400°F (204°C). Grease a 12-cup muffin pan or line with paper liners.
- 2. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
- 3. Whisk eggs, buttermilk, milk, and melted butter in a medium bowl.
- 4. Pour wet into dry and stir just until combined (a few small lumps are fine).
- 5. Fold in cheddar, jalapeños, and scallions. Don’t overmix.
- 6. Divide batter among cups (about 1/3 cup each). Top with a pinch of extra cheddar if you like.
- 7. Bake 16–18 minutes, until tops are golden and a toothpick comes out clean. Cool 5 minutes, then serve warm.
Why You’ll Love This Recipe
- Moist and tender: Buttermilk and butter keep these muffins soft, never dry or crumbly.
- Big flavor in every bite: Sharp cheddar plus jalapeño delivers savory, spicy pockets throughout.
- Crisp, golden tops: A hot oven gives you bakery-style rise and a lightly crunchy edge.
- Perfect with cozy meals: Ideal alongside chili, soups, stews, BBQ, and roasts.
Grocery List
- Produce: 2 jalapeños, 2 scallions (optional)
- Dairy: sharp cheddar cheese, unsalted butter, buttermilk, whole milk, 2 large eggs
- Pantry: all-purpose flour, yellow cornmeal, baking powder, baking soda, granulated sugar, fine salt
Full Ingredients
Dry Ingredients
- All-purpose flour: 1 cup (140 g)
- Yellow cornmeal (medium grind): 1 cup (160 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Fine salt: 1 teaspoon
- Granulated sugar: 2 tablespoons (25 g)
Wet Ingredients
- Large eggs: 2
- Buttermilk: 1 cup (240 ml)
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter: 6 tablespoons (85 g), melted and slightly cooled
Mix-Ins
- Sharp cheddar cheese: 1 1/2 cups (170 g) shredded, plus optional 2 tablespoons for topping
- Jalapeños: 2, finely diced (about 1/3 cup / 50 g); remove seeds and ribs for milder heat
- Scallions: 2 tablespoons thinly sliced (optional, but great for extra savory flavor)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Position a rack in the center of the oven. Preheat to 400°F (204°C). Grease a standard 12-cup muffin pan well (including the top surface around the wells) or line with paper liners.
Tip: Greasing the top surface helps the muffin tops release cleanly and keeps those crisp edges intact.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar until evenly combined. Break up any clumps of cornmeal with the whisk.
Step 3: Mix the wet ingredients
In a medium bowl, whisk the eggs until blended, then whisk in the buttermilk and milk. Slowly whisk in the melted butter (it should be warm, not hot) until the mixture looks smooth and uniform.
Step 4: Combine wet and dry (don’t overmix)
Pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula or wooden spoon just until no dry flour pockets remain. The batter should look thick and slightly lumpy.
Stop mixing as soon as everything is combined. Overmixing can make cornbread muffins tough and less tender.
Step 5: Fold in cheddar and jalapeño
Add the shredded cheddar, diced jalapeños, and scallions (if using). Fold gently until the mix-ins are evenly distributed.
Heat control: For milder muffins, remove all jalapeño seeds and ribs. For more kick, leave some in.
Step 6: Portion the batter
Divide the batter evenly among the muffin cups, filling each about 3/4 full (roughly 1/3 cup batter per well). If you want extra cheesy tops, sprinkle a little cheddar over each portion.
Step 7: Bake until golden and set
Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are fine, but no wet batter).
Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool another 5 minutes before serving. They’re best warm, when the cheddar is still a little melty.
Pro Tips
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that melt less smoothly. A block of sharp cheddar gives better melt and flavor.
- Keep the butter warm, not hot: Hot butter can cook the eggs or curdle the buttermilk. Melt, then cool for 3–5 minutes before mixing.
- Don’t overmix: Stir just until combined. A few lumps are good and help keep the muffins tender.
- For crispier edges: Grease the muffin tin (even if using liners) and serve within an hour of baking for the best texture.
- Control the spice: Use 1 jalapeño for mild, 2 for medium, or add a pinch of cayenne (1/8 teaspoon) for extra heat.
Variations
- Roasted jalapeño cheddar: Roast whole jalapeños at 425°F (218°C) for 10–12 minutes, peel, then dice. This gives a slightly smoky, deeper flavor.
- Corn and cheddar: Fold in 1/2 cup (75 g) drained canned corn (or thawed frozen corn) for sweet pops of texture.
- Bacon-cheddar jalapeño: Add 4 slices (about 90 g) cooked bacon, finely chopped, and reduce cheddar to 1 1/4 cups (140 g) to keep the balance.
Storage & Make-Ahead
Cool muffins completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 6–8 minutes (or microwave for 15–25 seconds, though the tops won’t stay as crisp).
To freeze, wrap each muffin tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen at 350°F (177°C) for 12–15 minutes.
Make-ahead option: Mix dry ingredients and store covered at room temperature for up to 2 days. Dice jalapeños and shred cheese up to 2 days ahead; refrigerate separately. Combine and bake fresh when needed.
Nutrition (per serving)
Approximate, per 1 muffin (1/12 of recipe): 230 calories, 11 g fat, 25 g carbohydrates, 2 g fiber, 3 g sugar, 8 g protein, 470 mg sodium.
