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.
- 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
- 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
Serving Size:1 mini muffin
Amount Per Serving: Calories: 197 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 32mg Sodium: 341mg Carbohydrates: 22g Fiber: 0g Sugar: 4g Protein: 6g