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above image of cornbread muffins on the counter.

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.
Servings 12 muffins
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes


  • 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


  • 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!


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
Course: Side Dish