You guys, these muffins are everything. They’re cheesy, a little spicy, and so soft inside. Perfect for a cozy dinner or a weekend barbecue. I make them all the time because they’re easy, fast, and the kids actually love them (even with the jalapeños — wild, right?).
Let’s get into it — you’re gonna love how simple these are!
Why I Love This Recipe
Honestly, this is one of those recipes that just feels like home. Here’s why:
- Super quick — you can whip them up in 30 minutes.
- That cheesy, spicy flavor is pure comfort food.
- They’re great for picky eaters (just leave out jalapeños if needed).
- They freeze really well for later.
- You can dress them up or down — chili night, potlucks, lunchbox treat!
What You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter (plus extra for greasing)
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, finely diced (remove seeds for less heat)
Pro Tips
- Remove jalapeño seeds if you want a milder muffin — the heat lives in the seeds!
- Don’t overmix the batter — a few lumps are totally fine.
- Spray your muffin tin really well or use liners so they pop out easy.
- Use freshly shredded cheese for the best meltiness.
- Let them cool for 5 minutes before trying to take them out — they’ll firm up and be easier to handle.
Tools You’ll Need
- Muffin tin (12-cup)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Substitutions and Variations
- No buttermilk? Use regular milk with a tablespoon of lemon juice mixed in!
- More heat? Add extra jalapeños or a sprinkle of cayenne pepper.
- Different cheese? Pepper jack or mozzarella would be amazing too.
- Add-ins: Crumbled cooked bacon, corn kernels, or diced green onions are yummy!
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. In the morning, just add the wet ingredients and bake!
Instructions
1. Preheat your oven to 400°F and grease your muffin tin with butter or spray.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
AI Image Prompt: Ultra close-up of wet ingredients being poured into the dry ingredients, showing the rich yellow batter forming, on a white marble counter with hints of gold, all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
5. Fold in the shredded cheese and diced jalapeños.
6. Divide the batter evenly between the muffin cups.
7. Bake for 15–18 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let the muffins cool for about 5 minutes before removing from the pan.
Leftovers and Storage
- Store: Keep in an airtight container at room temp for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Just thaw and warm up in the oven or microwave.
- Reheat: Pop in the microwave for 10–15 seconds or rewarm in a 300°F oven for a few minutes.
Makes
12 muffins
Cook Time
15–18 minutes, plus about 10 minutes of prep time.
What to Serve With
- Big bowl of chili
- Grilled chicken
- Fresh salads
- Scrambled eggs for a fun breakfast twist!
FAQ
Can I make this less spicy?
Yes! Just remove the jalapeño seeds or use only one small pepper.
Can I use a boxed cornbread mix?
Sure! Just stir in the cheese and jalapeños after mixing the batter.
Do I have to use buttermilk?
Nope — you can DIY buttermilk with regular milk + lemon juice (1 cup milk + 1 tablespoon lemon juice).
Conclusion
These Cheesy Jalapeño Cornbread Muffins are about to be your new go-to side dish — they’re quick, cheesy, just the right amount of spicy, and totally kid-approved. 🧡
If you try them, leave a comment and tell me how it went — or ask me any questions you’ve got. I’m always here to help!