Ingredients

Dry Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients

2 large eggs

1 cup buttermilk

1/3 cup unsalted butter, melted

1/4 cup sour cream

Add-Ins

1 cup corn kernels (fresh, frozen and thawed, or canned and drained)

2 jalapeños, finely diced (remove seeds for less heat)

1 cup shredded cheddar cheese

2 tablespoons chopped green onions (optional)

Optional Topping

Thin jalapeño slices

Extra shredded cheddar

Melted butter for brushing

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Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease each cup.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, melted butter, and sour cream until smooth.

Combine the Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the corn kernels, diced jalapeños, cheddar cheese, and green onions if using.

Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra cheese or jalapeño slices if desired.

Bake

Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or alongside your favorite savory dishes.

Notes

Cooking Tips

Wear gloves when handling jalapeños if you have sensitive skin.
Remove the seeds and ribs for a milder muffin. Leave some in if you want extra heat.
Don’t overmix the batter or the muffins may turn dense instead of fluffy.
Use room temperature ingredients for smoother batter and better texture.
Sprinkle cheese on top before baking for a crisp, golden cheesy crust.
Brush the tops with melted butter right after baking for extra flavor and softness.
For sweeter cornbread muffins, add an extra tablespoon or two of sugar.

Variations

1. Honey Jalapeño Cornbread Muffins

Add 2 tablespoons honey to the wet ingredients for a sweet-spicy flavor.

2. Bacon Jalapeño Muffins

Fold in 1/2 cup cooked, crumbled bacon for a smoky twist.

3. Mexican-Style Muffins

Add 1/2 teaspoon chili powder and 1/4 teaspoon cumin to the dry ingredients.

4. Extra Cheesy Version

Use pepper jack cheese instead of cheddar for more heat and flavor.

5. Creamed Corn Muffins

Swap the corn kernels for 3/4 cup creamed corn for extra moisture and sweetness.

6. Mini Cornbread Muffins

Bake in a mini muffin tin for 10–12 minutes for bite-sized appetizers.

7. Gluten-Free Option

Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

8. Southwest Cornbread Muffins

Add diced red bell pepper, green chiles, and a pinch of smoked paprika.

Storage & Reheating

Refrigerator

Store leftover muffins in an airtight container in the fridge for up to 5 days.

Freezer

Wrap muffins individually and freeze for up to 2 months.

Reheating

Warm in the microwave for 15–20 seconds or in a 300°F oven for about 8 minutes.

Author: Emma
Prep Time: 15 minutes
Cook Time: 18–22 minutes

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 4g
Sodium: 260mg
Fat: 10g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g