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

Serve warm, with a pat of butter or a drizzle of honey for added flavor. These muffins pair wonderfully with chili, barbecue, or even a hearty salad.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat in the microwave or oven before serving to restore their softness.
Variants:

Add Bacon: For an extra savory kick, add crumbled cooked bacon to the batter before baking.
Spicy Twist: For more heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the dry ingredients.
Cheese Options: Use a blend of cheddar and pepper jack cheese for a spicy, melty flavor.
Make it Vegan: Use non-dairy milk and a flax egg in place of the buttermilk and eggs, and opt for dairy-free cheese.
FAQ:

Can I make these ahead of time?
Yes, you can make these muffins ahead of time. Store them in an airtight container and reheat them in the microwave or oven before serving.

How can I reduce the spice level?
To reduce the heat, remove the seeds and membranes from the jalapeños before chopping them. You can also use a milder variety of chili pepper, such as Anaheim peppers.

Can I freeze these muffins?
Yes, these muffins freeze well. After baking, let them cool completely, then wrap them tightly in plastic wrap or foil and store in an airtight container in the freezer for up to 3 months. Reheat in the oven or microwave before serving.

Cheesy Jalapeño Cornbread Muffins are the perfect balance of cheesy goodness and spicy flavor, making them an irresistible addition to any meal. Whether you’re serving them at a family dinner or enjoying them as a snack, these muffins will be a hit every time!