Cheddar Jalapeño Corn Muffins

How to Make Cheddar Jalapeño Corn Muffins

1. 1

   Step 1: Preheat and prepare the tin

   Preheat the oven to 400°F (200°C). Grease a 8- or 12-cup muffin tin or line with paper liners, and set aside so it's ready when the batter is mixed.
2. 2

   Step 2: Mix dry ingredients

   In a large bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt until evenly combined. This ensures an even rise and consistent texture in each muffin.

   For this step

   • 1 cupAll-purpose flour
   • 1 cupYellow cornmeal (fine or medium grind)
   • 2 tablespoonsGranulated sugar
   • 1 tablespoonBaking powder
   • 1 teaspoonKosher salt
   
3. 3

   Step 3: Whisk wet ingredients

   In a separate bowl beat the eggs lightly, then whisk in the buttermilk and melted butter until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture.

   For this step

   • 2 largeLarge eggs
   • 3/4 cupButtermilk
   • 4 tablespoonsUnsalted butter, melted
   
4. 4

   Step 4: Fold in cheese and jalapeño, portion batter

   Gently fold the shredded cheddar and minced jalapeños into the batter until combined; avoid overmixing so muffins stay tender. Spoon the batter into the prepared tin, filling each cup about three-quarters full for a nice dome.

   For this step

   • 1 cupSharp cheddar cheese, shredded
   • 2 mediumFresh jalapeños, seeded and finely minced
   
5. 5

   Step 5: Bake and cool

   Bake for 18–22 minutes, rotating the tin halfway through, until muffins are golden and a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack; serve warm or at room temperature.
   

1. Preheat the oven to 400°F (200°C). Grease a 8- or 12-cup muffin tin or line with paper liners, and set aside so it's ready when the batter is mixed.
2. In a large bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt until evenly combined. This ensures an even rise and consistent texture in each muffin.
3. In a separate bowl beat the eggs lightly, then whisk in the buttermilk and melted butter until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture.
4. Gently fold the shredded cheddar and minced jalapeños into the batter until combined; avoid overmixing so muffins stay tender. Spoon the batter into the prepared tin, filling each cup about three-quarters full for a nice dome.
5. Bake for 18–22 minutes, rotating the tin halfway through, until muffins are golden and a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack; serve warm or at room temperature.