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Cornbread muffins are already comforting, but add fresh jalapeños and suddenly you have a side dish that’s bold, spicy, and totally unforgettable. These muffins have a golden crust, soft crumb, and just the right amount of heat. I love baking them in muffin form because it saves me from slicing and serving—everyone gets their own perfectly portioned bite of cornbread.
These muffins are my go-to when I want something quick but impressive to serve with chili, barbecue, or even a simple weeknight soup. They’re easy to prep, bake in 20 minutes, and freeze beautifully for later. I often make a double batch: one for dinner, one for the freezer. For more cozy baking, check out my posts on Caramel-Topped Banana Bread and Easy Dinner Rolls, both of which make perfect partners to soups and stews.
Why You’ll Love This Recipe
- Quick & easy. 10 minutes to mix, 20 minutes to bake.
- Spicy kick. Fresh jalapeños bring flavor and heat without overwhelming.
- Versatile. Pair with chili, soups, or backyard BBQ.
- Freezer-friendly. Bake ahead and reheat as needed.
Watch how I make this recipe
Tools That Make It Easier
- Muffin pan
- Mixing bowls
- Whisk
- Batter scoop (for even muffins)
- Optional: pepper corer for prepping jalapeños
What You’ll Need From Your Pantry
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, beaten
- ¼ cup vegetable oil
- 1 cup milk
- 5 jalapeño peppers (3 diced, 2 sliced into rings)
Before You Start: My Quick Tip
- I always test one muffin at 15 minutes; my oven tends to bake them fast.
- If you want more heat, leave the seeds in all 5 jalapeños.
- For a cheesy twist, fold in ½ cup shredded cheddar.
- Double batch trick: bake one set now, freeze the second for busy weeks.
For more comfort food inspiration, check out my Soft and Chewy Oatmeal Cookies and Baked Chicken Breast recipes. And if you’re handling hot peppers, be sure to review the FDA’s Food Safety Tips.
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Let’s Make It Together
- Prep. Preheat oven to 400°F. Lightly butter or grease a muffin pan.
- Chop peppers. Dice 3 jalapeños, slice 2 into thin rings (keep seeds for more heat).
- Mix dry. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Mix wet. In a separate bowl, whisk egg, oil, and milk until combined.
- Combine. Stir wet into dry just until blended. Gently fold in diced jalapeños.
- Fill. Scoop batter evenly into muffin cups. Top each with a jalapeño ring.
- Bake. 15–20 minutes, or until a toothpick inserted comes out clean.
- Cool. Let muffins rest 5 minutes before removing from the pan.
Recipe variations
- Cheddar Jalapeño Cornbread Muffins: Stir in ½ to 1 cup shredded sharp cheddar for a cheesy kick.
- Sweet Heat: Add 2 tablespoon honey or maple syrup to balance the spice with sweetness.
- Extra Spicy: Use serrano peppers instead of jalapeños for more heat.
- Herbed Cornbread: Mix in 1 tablespoon chopped cilantro or green onions for added flavor.
- Mini Muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized party snacks.
Storage
- Freezer: up to 3 months. Wrap individually, then place in a freezer bag. Reheat at 325°F until warm.
- Room temp: airtight container, up to 3 days.
- Fridge: up to 1 week.
Serving ideas
These muffins shine alongside:
- Chili or stew
- Soups
- Barbecue ribs or pulled pork
- Fried chicken or seafood
- Veggie plates
- Summer Cucumber Salad for a cooling contrast
More recipes to try
- Planning Christmas Baking and Holiday Gifting – my full guide to staying organized for holiday baking marathons.
- Classic Guacamole – a fresh, zesty dip that balances the heat of these muffins.
- Pumpkin Bundt Cake with Yellow Cake Mix – an easy, cozy dessert perfect for fall.
- Chocolate Ginger Sugar Cookies – spiced cookies with a chocolatey twist for the holidays.
- Lemon Spritz Cookies with Cranberry Buttercream – buttery cookies with a festive pop of flavor.
- Caramel-Topped Banana Bread – moist banana bread finished with a sweet caramel glaze.
- Easy Dinner Rolls – soft, fluffy rolls that pair beautifully with soups and stews.
- Classic Cut-Out Sugar Cookies – perfect for decorating year-round.
- How to Perfectly Ice Star Cookies with Royal Icing – a step-by-step guide for flawless designs.
- Easy Way to Decorate Snowflake Cookies with Royal Icing – simple, elegant decorating tips for winter.
Spicy Jalapeno Cornbread Muffins
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Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 egg beaten
- ¼ cup vegetable oil
- 1 cup milk
- 5 jalapeno peppers
Instructions
- Heat oven to 400°F. Lightly butter a muffin pan.
- Chop 3 jalapeños into small cubes. Cut 2 jalapeños with seeds into thin rings.
- In a large bowl, whisk all dry ingredients together. In another bowl, combine egg, oil, and milk.
- Pour the wet mixture into the dry and stir until fully blended.
- Gently fold in the cubed jalapeños.
- Divide batter evenly into the greased muffin pan.
- Place a jalapeño ring on top of each muffin.
- Bake 15–20 minutes, or until a toothpick comes out clean.
Nutrition
From My Kitchen to Yours
I’ve Got Answers
Can I make these muffins less spicy?
Yes—remove the seeds and membranes from all the jalapeños for a milder flavor.
Can I add cheese?
Absolutely! Stir in ½ cup of sharp cheddar for a cheesy variation.
How do I reheat frozen muffins?
Bake at 325°F for 10–12 minutes straight from frozen, or microwave in 20-second bursts.
Can I use whole wheat flour?
Yes, but replace only half the flour to avoid dense muffins.
What dishes do these pair best with?
I love them with chili, but they also go great with barbecue meats, soups, or a simple salad.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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