Loaded Cornbread Muffins with Jalapeños and Cheese
Loaded cornbread muffins packed with cheddar cheese, jalapeños, green onions, and corn kernels. These savory muffins are the ultimate side for chili, BBQ, and soups. And the individual serving size makes them great for parties too!*A single batch will make 12-15 muffins*
Servings: 12 Servings
Calories: 299kcal
Ingredients
- ½ Cup salted butter, melted
- ⅓ Cup honey
- 1 Cup buttermilk
- 2 large eggs
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 Cup all-purpose flour
- 1 Cup yellow cornmeal
- 1 jalapeño pepper, stem removed, ribs and seeds removed, diced into small pieces
- 2 green onions, diced (green parts only)
- 1 , 7oz can sweet corn kernels, drained and rinsed
- 8 ounces cheddar cheese, shredded, divided
- optional topping: jalapeño pepper slices
Instructions
- In a large mixing bowl, whisk together the wet ingredients.½ Cup salted butter, melted, ⅓ Cup honey, 1 Cup buttermilk, 2 large eggs
- Slowly stir in the dry ingredients until about 75% mixed (a few flour streaks at this point is ok).1 Tablespoon baking powder, ¼ teaspoon salt, 1 Cup all-purpose flour, 1 Cup yellow cornmeal
- Gently fold the mix-ins into the batter, holding back ¼ Cup of cheese for topping. Mix until JUST combined (a few lumps are ok!). Avoid overmixing for the best texture.1 jalapeño pepper, stem removed, ribs and seeds removed, diced into small pieces, 2 green onions, diced, 1 , 7oz can sweet corn kernels, drained and rinsed, 8 ounces cheddar cheese, shredded, divided
- Allow the batter to rest for 10-minutes.
- While the batter rests, preheat the oven to 375°F and grease (or line) a standard muffin tin.
- Spoon the batter into the prepared muffin tin, dividing the batter evenly between the muffin cups (filling each cup about ¾ full).
- Sprinkle the remaining cheese on top of the muffins and if desired, top each muffin with a slice of jalapeño.
- Bake at 375°F for 18-22 minutes until golden and a toothpick inserted into the center comes out clean (a few crumbs are ok, you don’t want wet batter on the toothpick).
- Allow the muffins to cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool fully.
- Serve warm and enjoy!
Video
Notes
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. They're best when served warm, so if they've been stored, just pop them in the microwave for 15-20 seconds or warm them in a 300°F oven for a few minutes to bring back that fresh-baked taste and texture. For longer storage, you can freeze these muffins for up to 3 months.
Variation Ideas:
- Extra spicy version. Use pepper jack cheese instead of cheddar and/or double the amount of jalapeños.
- Bacon addition. Fold in cooked crispy bacon with the other mix-ins for a smoky, savory twist.
- Different cheese options. Try sharp white cheddar, Monterey Jack, or even a Mexican cheese blend for different flavor profiles. We love using the Triple Pepper Cheddar Gruyere from Burnett Dairy (shown in the photos) for a delicious pop of heat!
- Herb boost. Add fresh chopped cilantro or chives along with the green onions.
- Fresh or frozen corn upgrade. Use fresh corn kernels cut from the cob (no need to cook first) or thawed and drained frozen corn.
Nutrition
Calories: 299kcal | Carbohydrates: 30g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 399mg | Potassium: 140mg | Fiber: 2g | Sugar: 9g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg
