These mini jalapeño cheddar cornbread muffins are everything you love about classic cornbread, soft, buttery, and golden; plus a little extra flavor from sharp cheddar cheese and a touch of heat from fresh jalapeños. They’re the perfect bite-sized treat for chili nights, barbecues, or just cozy afternoons with a dab of soft butter.
Cornbread has deep Southern roots, with origins tracing back to Native American cuisine long before European settlers arrived. Early recipes used ground corn Ior “meal”) because wheat was scarce in the South, making cornbread one of the region’s oldest comfort foods. Over time, Southern cooks added their own touches; some kept it simple and savory, others sweetened it slightly, depending on local tradition and family taste.
In Florida, cornbread often takes on a lighter, coastal twist served alongside seafood chowders, barbecues, and Sunday suppers. The addition of cheddar and jalapeño reflects a modern, lively nod to both Southern and Gulf Coast influences. The cheese adds richness, while the peppers bring just enough heat to balance the sweetness of the corn.
Mini muffins, in particular, make this Southern staple feel fresh and fun; perfect for entertaining, picnics, or pairing with a bowl of chili or smoky shrimp and grits. They capture the best of coastal comfort cuisine—a blend of tradition, sunshine, and a little kick of personality.
Why You'll Love This Recipe
- Perfect balance of flavor: Buttery, cheesy, and just the right touch of heat from fresh jalapeños.
- Moist and tender texture: A little sour cream adds richness and keeps every bite soft and satisfying.
- Easy for beginner bakers: Simple ingredients and quick mixing. No mixer required!
- Customizable spice level: Keep it mild by removing the seeds or leave a few in for extra kick.
- Freezer-friendly: Make a batch ahead and reheat whenever you need a little comfort food.
Jump to:
Equipment
- Mini muffin tin (24-cup): Perfect for bite-sized portions that bake quickly and evenly.
- Mixing bowls (one large, one small): For combining dry and wet ingredients separately.
- Measuring cups and spoons: To ensure consistent results every time.
- Whisk or fork: For blending your wet ingredients smoothly.
- Rubber spatula: Helps fold in the cheese and jalapeños without overmixing.
- Small scoop or spoon: Makes filling the mini muffin cups quick and tidy.
- Cooling rack: Keeps the muffins from becoming soggy as they cool.
- Pastry brush or paper towel (optional): For lightly greasing the pan with melted butter or oil.
Ingredients
- Yellow Cornmeal: The heart of classic Southern cornbread. It gives these muffins their signature golden color and slightly grainy texture that’s both hearty and comforting.
- All-Purpose Flour: Helps balance the cornmeal by softening the crumb and giving structure to the muffins.
- Granulated Sugar: Adds just a touch of sweetness to enhance the corn flavor without making them dessert-sweet.
- Baking Powder: Your leavening agent—this helps the muffins rise and stay light and fluffy.
- Salt: A small amount brings out the buttery, cheesy flavors and keeps everything balanced.
- Buttermilk: Adds tang and tenderness to the batter. If you don’t have any, a simple mix of milk and lemon juice works perfectly.
- Eggs: Bind the ingredients together and add a touch of richness.
- Melted Butter: Brings a deep, buttery flavor that complements the corn and cheese beautifully.
- Sour Cream: The secret to moist, tender cornbread—adds a little creaminess and prevents dryness.
- Sharp Cheddar Cheese: Melts into the batter for savory flavor and gooey pockets of cheese in every bite.
- Jalapeño: Freshly diced for flavor and just a bit of heat. Remove the seeds for a mild version or keep a few for extra spice.
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease your mini muffin tin or line with paper liners.
- Step 2: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 3: In a small bowl, whisk together buttermilk, eggs, melted butter, and sour cream.
- Step 4: Pour wet ingredients into dry ingredients and stir gently just until combined. Don’t overmix.
- Step 5: Fold in cheddar cheese and diced jalapeño.
- Step 6: Spoon batter evenly into muffin cups, about ¾ full.
- Step 7: 12–15 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Step 8: Let muffins rest in the pan for 5 minutes before transferring to a wire rack.
Tips & Tricks
- Don’t overmix the batter: Stir just until everything comes together to keep your muffins soft and fluffy.
- Use room temperature ingredients: Helps everything blend smoothly and rise evenly.
- Add a little extra cheese on top: Creates that irresistible golden, cheesy crust.
- Customize the heat: Mild jalapeños for a gentle kick, or add extra slices for a bold, spicy flavor.
- Grease the pan well: Especially for mini muffins, this helps them release easily and stay picture-perfect.
- Serve warm with honey butter or hot honey: The sweet-spicy combination takes them to the next level.
How To Serve
These mini jalapeño cheddar cornbread muffins are at their best served warm from the oven with a pat of butter that melts right into the golden crumb.
They’re the perfect companion to:
- A bowl of slow cooker chili or beef stew
- A Southern BBQ platter with pulled pork or ribs
- Soup night—especially creamy chowders or tomato soup
- Or even as a brunch side, paired with scrambled eggs, fruit, and a drizzle of hot honey
For entertaining, arrange them in a linen-lined basket and top a few with sliced jalapeños for a pretty presentation that looks straight from a Southern kitchen.
Variations
Here are some fun and flavorful corn muffin variations:
- Sweet Corn & Honey Muffins: Skip the jalapeño and cheese, and stir in 1 tablespoon of honey and ½ cup of corn kernels for a naturally sweet, golden twist.
- Smoky Chipotle Cornbread Muffins:
Replace the jalapeño with 1 teaspoon of minced chipotle in adobo sauce for a deeper, smoky flavor that pairs beautifully with barbecue. - Cornbread “Mini Loaves”:Bake the same batter in a standard muffin tin or mini loaf pan for 18–20 minutes instead of 12–15. Great for gifting or serving with dinner.
Servings
This recipe makes about 24 mini muffins, which equals roughly 6–8 servings depending on how many you plan to serve per person.
Storage
Keep any leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a 300°F oven for about 5–7 minutes or pop them in the microwave for 10–15 seconds.
If you’d like to save some for later, these muffins freeze beautifully! Simply let them cool completely, place them in a freezer-safe bag, and store for up to 3 months. When ready to enjoy, reheat in the oven until warm and fragrant again.
FAQ
Yes! Simply remove the seeds and membranes from the jalapeño before dicing. You’ll still get that delicious flavor without the heat.
Sharp cheddar gives the best flavor contrast to the sweetness of the corn, but you can also use pepper jack for a spicier kick or Colby for a milder option.
You can! To make an easy substitute, mix 1 cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for a few minutes before adding to the batter.
Yes, just bake at 375°F for 16–18 minutes instead of 12–15. You’ll get about 12 regular-sized muffins.
Additional Recipes
Try one of these recipes next:
Mini Jalapeño Cheddar Cornbread Muffins
Equipment
- Mini muffin tin (24-cup)
- Mixing bowls (one large, one small)
- Measuring Cups and Spoons
- Whisk or fork
- Rubber spatula
- Small scoop or spoon
- Cooling rack
- Pastry brush or paper towel (for greasing the pan)
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk or milk + 1 teaspoon lemon juice
- 2 large eggs
- ¼ cup melted butter plus more for greasing the pan
- 2 tablespoons sour cream adds moisture and tenderness
- ¾ cup shredded sharp cheddar cheese
- 1 jalapeño finely diced (remove seeds for milder heat)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease your mini muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a smaller bowl, whisk together buttermilk, eggs, melted butter, and sour cream until smooth.
- Pour wet ingredients into dry ingredients. Stir gently just until combined—do not overmix.
- Fold in shredded cheddar cheese and diced jalapeño.
- Spoon batter evenly into muffin cups, about ¾ full.
- 12–15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.
Notes
Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds.
Spice level: For a milder muffin, remove the seeds and membranes from the jalapeño. For more heat, add a second pepper or use pepper jack cheese.
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If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below, tag me on Instagram, or share a photo with your favorite pairing—I can’t wait to see your take on these golden little beauties.
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