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Cornbread muffins have long been a staple in American comfort food, cherished for their warm, crumbly texture and subtly sweet flavor. From Southern barbecues to holiday feasts, these delightful treats add a cozy element to any meal. However, for those looking to elevate their cornbread experience, we present the Cheesy Jalapeño Bliss Cornbread Muffins—a delightful twist that infuses classic cornbread with a bold kick of flavor.

Cheesy Jalapeño Bliss Cornbread Muffins – Spicy, Cheesy, and Irresistible!

Discover a delicious twist on classic cornbread with Cheesy Jalapeño Bliss Cornbread Muffins. These moist, fluffy muffins combine the creamy richness of sharp cheddar cheese with the zesty kick of jalapeños, making them perfect for any meal. Enjoy them warm as a side to chili, a breakfast treat, or a savory snack. Easy to make and packed with flavor, these muffins will impress family and friends! #CornbreadMuffins #Jalapeño #ComfortFood #Baking #CheesyGoodness #HomemadeTreats
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup honey

1/2 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1/2 cup diced fresh jalapeños (seeds removed for less heat)

1/4 cup diced red bell pepper (optional, for sweetness and color)

1/2 cup corn kernels (fresh, frozen, or canned—drained)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease well to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth and thoroughly combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—be careful not to overmix; lumpy batter is perfectly fine!

          Add Cheese and Veggies: Fold in the shredded cheddar cheese, diced jalapeños, diced red bell pepper (if using), and corn kernels until evenly distributed in the batter.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm with butter for an extra treat!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins