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Cornbread muffins have long been a staple in American cuisine, cherished for their comforting texture and delightful flavor. These little baked goods are perfect for any occasion, whether served alongside a hearty chili, enjoyed as a quick snack, or even savored on their own with a pat of butter. Their versatility and ease of preparation make them a beloved choice in many households. Among the various adaptations of this classic recipe, Spicy Jalapeño Cheddar Cornbread Muffins stand out, delivering a bold punch of flavor that appeals to spice enthusiasts and food lovers alike.

Spicy Jalapeño Cheddar Cornbread Muffins

Discover the delicious world of Spicy Jalapeño Cheddar Cornbread Muffins, a flavorful twist on a classic comfort food. These muffins merge the comforting texture of traditional cornbread with the bold flavors of jalapeños and cheddar cheese. Perfect as a side dish for chili, a tasty snack, or a delightful addition to any gathering, they combine history and culinary creativity for a truly unforgettable bite. Enjoy the warmth and excitement that fresh-baked muffins bring to your table!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/4 cup unsalted butter, melted

2 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat)

1/4 cup green onions, sliced

Optional: 1/4 teaspoon cayenne pepper (for extra heat)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, and cayenne pepper (if using).

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

        Combine the Mixture: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix; the batter should be lumpy.

          Fold in Mix-ins: Gently fold in the shredded cheddar cheese, chopped jalapeños, and green onions until evenly distributed.

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffins from the oven, let them cool in the tin for 5 minutes, and then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins