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Cornbread muffins hold a cherished place in various culinary traditions, particularly in Southern and Southwestern cuisines, where their sweet and savory flavors make them a favorite accompaniment to hearty meals. These versatile little treats are not only enjoyed as a side dish but also shine as a delightful snack or a crowd-pleasing addition to any gathering. Imagine the warm, comforting aroma filling your kitchen as they bake, enticing everyone to come for a taste.

Spicy Jalapeño Cheddar Cornbread Muffins

Discover the perfect addition to your culinary repertoire with Spicy Jalapeño Cheddar Cornbread Muffins. These flavorful treats combine the sweetness of cornbread with a spicy kick from jalapeños and the rich creaminess of sharp cheddar cheese. Ideal for any occasion, these muffins make a fantastic side dish for chili, a tasty snack, or a crowd-pleasing appetizer. Enjoy the warm aroma filling your home as they bake and delight your friends and family with every delicious bite.
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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 substitute with milk mixed with 1 tablespoon vinegar)

1/4 cup unsalted butter, melted and slightly cooled

2 large eggs

1 cup sharp cheddar cheese, shredded

1/2 cup fresh jalapeños, finely chopped (remove seeds for milder flavor)

1/4 cup green onions, sliced

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

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Grease a muffin tin with cooking spray or line it with paper liners for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, granulated sugar, and cayenne pepper (if using). Ensure all ingredients are thoroughly combined for an even texture.

      Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter (make sure it’s not too hot), and eggs until the mixture is smooth and uniform.

        Combine the Mixture: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should remain lumpy for a light muffin.

          Fold in Mix-ins: Carefully fold in the shredded cheddar cheese, finely chopped jalapeños, and sliced green onions until they are evenly distributed throughout the batter.

            Fill Muffin Tins: Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each cup about two-thirds full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, gently transfer them to a wire rack to cool completely. Enjoy the muffins warm or at room temperature.

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

                    - Presentation Tips: Serve the muffins in a basket lined with a colorful cloth, and consider garnishing with a sprig of fresh cilantro or parsley for a pop of color. Perfect for pairing with a bowl of spicy chili or a light salad!