Easy Moist Cornbread Muffins Recipe
If you’re looking for the perfect chili side ideas, you need to make this moist cornbread muffins recipe. They’re baked chopped jalapeño for a bit of kick and baked with cheddar cheese on top. They’re the perfect size and a delicious addition to your DIY chili night.
About These Easy Moist Cornbread Muffins
I really love simple recipes that don’t take up too much of my time. Chili is one of our favorite family dinners and I’m always looking for a great cornbread recipe. This is a twist on classic cornbread.
I used a mini muffin pan to make them the perfect individual size, then added the jalapeño and then topped it with cheddar.
While my Husband may not be a fan of vegetables in bread, he certainly didn’t say a word about the jalapeño! Even the kids eat them. It adds a bit of heat without being overpowering. Of course, if you want to omit the jalapeño, you can certainly do that too.
To keep them fresh, store them in an air-tight container. They’ll last five to seven days and you can easily reheat them. I just pop them into the microwave for 20-30 seconds.
How To Make The Cornbread Muffins
In a large mixing bowl, add all of the dry ingredients and stir to combine.
Add your wet ingredients to the dry mix and stir to combine. It’ll have a thick batter texture once combined.
Chop your jalapeño into tiny pieces and add it to the cornbread batter.
Spray your mini muffin pan with non-stick spray, making sure to evenly coat all the inside.
Fill each mini muffin spot with batter to the top. For me it was roughly 2 1/2 tablespoons of cornbread batter. Make sure each one is filled with the same amount. That will ensure your moist cornbread muffins are baked evenly.
Top each muffin with a pinch of cheddar cheese, roughly a teaspoon on each. The cheese will bake right on top.
Bake the cornbread muffins for 12 minutes until they don’t jiggle, the cheese is melted and they’re slightly golden.
Moist Cornbread Muffins With Jalapeño: One Bowl Recipe

Moist Cornbread Muffins with jalapeño and cheddar cheese baked into each mini muffin.
Ingredients
- 3/4 cups enriched cornbread meal
- 1 1/4 cups all purposed flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg beaten
- 1/4 cup vegetable oil
- 1 jalapeño, seeded and chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400º
- Grease your mini muffin pan
- Blend all dry ingredients.
- Stir in remaining ingredients (except for cheddar and jalapeño) until your batter is moist.
- Add jalapeño
- Spoon into each mini muffin spot until filled to the top
- Top with cheddar cheese on each muffin
- Bake for 12 minutes until slightly golden
- Let cool for several minutes and then remove from pan before serving
Nutrition Information:
Yield:
12Serving Size:
1 mini muffinAmount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 341mgCarbohydrates: 22gFiber: 0gSugar: 4gProtein: 6g
**The nutrition information is just an estimate. Values could be slightly off**