Best 6 Cornbread Jalapeno Muffins Recipes

CORNBREAD-JALAPENO MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
• Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS

Steps:

• For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
• Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
• For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
• Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Steps:

• Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
• Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
• Add the jalapeno peppers and mix gently again.
• Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
• Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

CRANBERRY JALAPENO "CORNBREAD" MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
• Combine coconut flour, sweetener, baking powder, and salt in a bowl. Mix with a fork to break up any clumps. Add eggs, almond milk, and butter; stir vigorously. Add vanilla extract; stir until batter is smooth and well combined. Fold in cranberries and minced jalapeno peppers.
• Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
• Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.

JALAPENO AND BACON CORNBREAD MUFFINS

Steps:

• Preheat oven to 425-degrees F.
• Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
• Transfer bacon to paper towels to drain.
• Crumble bacon and set aside.
• Pour bacon fat into a bowl and set aside.
• Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
• Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
• In a large bowl beat eggs.
• Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
• Add cornmeal and buttermilk and stir to combine.
• Add the hot fat (from the skillet) and stir until combined.
• Remove muffin tin from oven.
• Pour batter into muffin tins.
• Bake or 15-20 minutes or until done and toothpick comes clean.

JALAPENO CHEDDAR PARMESAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.) In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the jalapeño, Parmesan and cheddar and gently toss to combine. Scoop the batter evenly into the muffin tray. Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.