Cheesy Jalapeño Cornbread Muffins: A Spicy, Savory Treat for Every Occasion

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Prepare the Dry Ingredients:

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir to ensure everything is evenly mixed.
Mix the Wet Ingredients:

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter, as this can make the muffins tough.
Add the Jalapeños and Cheese:

Fold in the shredded cheese and chopped jalapeños until evenly distributed throughout the batter.
Fill the Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
Serve:

Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Garnish with fresh cilantro if desired.
Serving and Storage Tips: