Jalapeño Cheddar Cornbread Muffins
These Jalapeño Cheddar Cornbread Muffins are your favorite snack or side dish with a spicy flavor twist! These muffins are light and tender, brimming with sweet corn flavor, and packed with diced jalapeños and sharp cheddar cheese.
Ingredients
- 2 cups stone-ground cornmeal or cornflour 283 grams
- 1/2 cup tapioca flour 60 grams
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup butter, plus 1 tablespoon divided
- 3 eggs
- 1/3 cup maple syrup
- 1 cup almond milk
- 1/4 cup finely diced jalapeños
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400ºF. Grease a muffin tin with butter, then set aside.
- In a small saucepan, melt 1/4 cup butter and set aside to cool.
- In a large bowl, whisk together cornmeal, tapioca flour, baking soda, baking powder, and salt until fully combined.
- In a medium bowl, whisk eggs, maple syrup, almond milk, and cooled butter until fully combined.
- Pour the wet ingredients into the dry ingredients, then whisk until fully incorporated.
- Fold in cheese and jalapeños.
- Divide the batter evenly into the buttered muffin tin, then bake for 12-15 minutes until a toothpick comes out of the center clean.
- Let cool slightly before serving!
Nutrition
Calories: 144kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 244mgPotassium: 88mgFiber: 2gSugar: 4gVitamin A: 182IUVitamin C: 0.2mgCalcium: 78mgIron: 1mg