Mini Jalapeño Cheddar Cornbread Muffins
These Mini Jalapeño Cheddar Cornbread Muffins are the perfect bite-sized Southern comfort food with a Florida twist. Golden on the outside, tender inside, and bursting with buttery flavor, sharp cheddar, and a gentle jalapeño kick. Easy for beginners and ready in under 20 minutes, they pair beautifully with chili, BBQ, or cozy fall soups. Serve warm with honey butter or a drizzle of hot honey for a sweet-and-spicy finish that everyone will love.
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
Storage: Keep leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 3 months.
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.
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.
