These jalapeño cornbread muffins are tender, slightly spicy, and perfectly balanced with sweet and savory flavors. Naturally gluten-free and quick to make, they're the perfect side for any Southern or Southwestern meal.
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Cornbread Muffins
Ingredients
- Cornmeal - The main ingredient, that gives these jalapeno cornbread muffins their beautiful yellow color, grainy texture, and delicious flavor.
- Jalapeños - you can use only 1 medium jalapeño if worried about muffins being too spicy. Prepare plenty of butter and honey to top your warm muffins and you'll see how all flavors work well together and don't taste that spicy at all!
- Granulated sugar - gives sweetness to the cornbread, but use any type of favorite sweetener of choice. In the past, I've made cornbread muffins just with honey or brown sugar instead.
- Salt - to taste, and don't be afraid to add a generous pinch. Adds depth to ALL the flavors, so is a must ingredient here for sure.
- Baking powder - lets the dough rise just about enough for these muffins. They will not have a huge top, but not too flat either. Just make sure your baking powder is not expired and kept sealed in a dry place.
- Butter - another essential here! Gives buttery texture and flavor.
- Olive oil - if butter gives a creamy and rich taste then olive oil really makes these jalapeno cornbread muffins moist and tender. Use any other vegetable oil of choice, but in my experience, a good quality olive oil works the best here.
- Eggs - act as a binder, especially needed for gluten-free baking. Always use room temperature eggs for better blending results!
- Whole milk - makes the cornbread muffins batter blend well and gives a rich flavor. Any plant-based milk will work too.
Serving Suggestions
Enjoy the cornbread muffins with plain or flavored butter, honey, maple syrup, agave syrup, or cheese. It's an excellent side dish for soups, chili and our favorite chicken noodle soup.
How To Make Jalapeno Cornbread Muffins
- Preheat oven to 350F.
- In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
- In a separate medium bowl, whisk eggs and then add oil, melted butter and milk. Add wet ingredients to dry and whisk until smooth.
- In a separate bowl mix diced jalapeños and sprinkle with flour just enough to cover all the jalapeños. After that, stir them into the batter.
- Brush muffin tin with olive oil or butter and divide the batter equally between 15 cups. (You'll need to fill up about ⅔ of each cup).
- Add a jalapeño slice to each muffin (optional but make a beautiful presentation).
- Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
- Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
- Serve gluten free cornbread with honey, more butter, beans, chili's, stews and many more!
Tips
- Baking powder - always check the expiration date. If it's old, your muffins may turn out flat instead of light and fluffy.
- Flour - I use my go-to gluten-free blend from Schar Bread Mix or Bob's Red Mill 1:1 and love the results. You don't need to add anything extra besides the baking powder listed in the recipe. This blend already contains a thickener, so it works well as-is.
- Batter texture - the batter should be pourable, not too thick. If it feels stiff, the muffins can turn out dense.
- Pan option - you can also bake this recipe in an 8- or 9-inch cake pan with a removable bottom. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Doneness tip - these muffins are naturally moist, so a few crumbs on the toothpick are perfectly fine. They'll continue to cook slightly after you take them out of the oven. Let them rest in the pan for about 10 minutes before removing.
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Before You Go
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Recipe Card
Jalapeno Cornbread Muffins
Jalapeño Cornbread MuffinsTender, spicy with balanced sweet and savory flavor Jalapeño Cornbread Muffins are quick to make, naturally gluten free and are perfect to accompany any of your favorite Southern/Southwestern style dishes.
Ingredients
Method
- Preheat oven to 350F.
- In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
- In a separate medium bowl, whisk eggs and then add oil, melted butter and milk.
- Add wet ingredients to dry and whisk until smooth.
- In a separate bowl mix jalapenos and sprinkle with flour just enough to cover all the jalapenos. After that, stir the jalapenos into the batter.
- Brush muffin tin with olive oil or batter and divide the butter equally between 15 cups. (You'll need to fill up about ⅔ of each cup). Add a jalapeno slice on top of each muffin (optional but makes a beautiful presentation).
- Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
- Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
- Serve with honey, more butter, chili's, stews and many more!
Nutrition
Video
Notes
- You can also bake this jalapeño cornbread in an 8- or 9-inch cake pan with a removable bottom. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- For the flour, I used my go-to gluten-free blend from Schar Bread Mix or Bobs' Red Mill. There's no need to add extra ingredients besides the baking powder listed in the recipe. This blend already contains a thickener, so it works well as-is.
- To freeze, let the muffins cool completely, then store them in an airtight container or sealable bag. Thaw in the fridge or at room temperature. To reheat, wrap in foil and warm in the oven until heated through. These are best enjoyed fresh, but they still taste great after freezing.
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Julia
Delicious moist cornbread muffins with a balanced sweet and spicy flavors!