Jalapeño Cornbread Muffins
Recipe

Jalapeño Cornbread Muffins

30 min510 kcal12 min prepMakes 6 servings8 stepsIntermediateDinnerdairy, eggs, gluten
Start cooking

Ingredients

Tap the ingredients you have on hand

6 servings
  • 1 cup all-purpose flour
  • 1/2 cup cornmealmissing
  • 2 tbsp sugar
  • 1 tbsp baking powdermissing
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup melted butter
  • 1/2 Jalapeño, seeded and finely diced

Instructions

0 / 8 steps
  1. 1

    Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.

  2. 2

    In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

  3. 3

    In a separate bowl, whisk together egg, milk, and melted butter.

  4. 4

    Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

  5. 5

    Gently fold in the diced jalapeño.

  6. 6

    Divide the batter evenly among the muffin cups.

  7. 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  8. 8

    Let cool in the tin for a few minutes before transferring to a wire rack.

Save your progress
Cook smarter next time
If you want to see a more accurate recipe with exact portions, substitutions, and step-by-step tips tailored to your fridge, create a free account.
Create free account
Back to all recipes