Description
Warm, cheesy muffins bursting with flavor, perfect for pairing with soups or as a standalone snack.
Ingredients
Scale
- 1 ⅔ cups all-purpose flour
- ⅔ cup cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅓ cup sugar
- ½ cup grated cheddar cheese (divided)
- ¼ cup melted and cooled butter
- 1 cup milk or buttermilk
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 green jalapeño (thinly sliced)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or place paper liners in the cups.
- Mix the all-purpose flour, cornmeal, baking powder, salt, and sugar in a medium-sized bowl. Fold in ¼ cup of the grated cheddar cheese.
- Combine the melted and cooled butter, milk (or buttermilk), and vegetable oil in another bowl. Add the lightly beaten eggs and mix well.
- Blend the wet ingredients into the dry mixture, gently combining until just mixed.
- Fill each muffin cup with batter, about two-thirds full.
- Add the remaining cheddar cheese and top each muffin with jalapeño slices.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg