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.