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Jalapeño Cheddar Apple Cornbread Muffins 1

Jalapeño Cheddar Apple Cornbread Muffins

These Jalapeño Cheddar Apple Cornbread Muffins offer the perfect balance between sweet, savory, and spicy – making them suitable for breakfast, alongside soup, or as a standalone snack. The warming sweetness of apple paired with sharp cheddar and the gentle heat of jalapeños creates a cornbread muffin experience that challenges conventional flavor boundaries while delivering familiar comfort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Southern
Servings 12 muffins
Calories 215 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Ice Cream Scoop

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal medium-grind for best texture
  • 1 cup all-purpose flour substitute with 1:1 gluten-free flour if needed
  • 1/4 cup granulated sugar or 3 tablespoons honey for a more complex sweetness
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional but enhances the apple flavor

Wet Ingredients

  • 2 large eggs room temperature
  • 1 cup buttermilk substitute with 1 cup milk + 1 tablespoon vinegar if needed
  • 4 tablespoons unsalted butter melted and cooled
  • 2 tablespoons vegetable oil adds moisture that butter alone can't provide

Mix-ins

  • 1 cup sharp cheddar cheese freshly grated (pre-shredded works but fresh provides better melt)
  • 1 medium apple diced small (Honeycrisp or Granny Smith work beautifully)
  • 2-3 jalapeños seeds removed and finely diced (adjust according to heat preference)
  • 1/4 cup green onions chopped (optional for extra savory depth)

Instructions
 

  • Preheat your oven to 400°F (205°C) and line a standard 12-cup muffin tin with paper liners or generously grease each cup.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
  • In a separate medium bowl, whisk the eggs until they're frothy (about 30 seconds), then add buttermilk, melted butter, and oil.
  • Pat your diced apple pieces with a paper towel to remove excess moisture. Prepare jalapeños by removing seeds and membranes for less heat, or leave some in for spicier muffins.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing – aim for no more than 10-12 stirs.
  • Fold in the cheddar cheese, diced apples, jalapeños, and green onions if using. For better presentation, reserve about 1/4 cup of mix-ins to sprinkle on top before baking.
  • Fill each muffin cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For a healthier version: reduce sugar to 2 tablespoons, use 50% whole wheat flour, substitute Greek yogurt for half the butter, or try reduced-fat cheddar.
Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze individually wrapped muffins for up to 3 months.
To reheat, microwave for 20-30 seconds or warm in a 300°F oven for 5-7 minutes.

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 53mgSodium: 380mgFiber: 2gSugar: 6gVitamin A: 6IUCalcium: 15mg
Keyword Cornbread, Jalapeño, Cheddar, Apple, Muffins, Sweet and Savory
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