Last Updated on April 2, 2024 by Kimberly Stroh

Sides don’t have to be difficult. One of my favorite homemade breads for sides are these Mini Cornbread Muffins with Jalapeño. They’ve got a little kick from the pepper, they’re moist and bite-sized. I serve them alongside grilled meats, chili, soups and salads. They come together quickly and take any dinner to the next level.

I’m from the South and we love our cornbread. Cornmeal is cheap and it’s an ingredient you can always find in my pantry. It’s the main ingredient to these Mini Cornbread Muffins. The Jalapeño adds some spice and compliments the cornmeal, but if you’re not a fan of heat, you can certainly omit the jalapeño too. You’ll find these are so easy to throw together and you won’t have to settle for store-bought cornbread again.

How To Make Mini Cornbread Muffins With Jalapeño

Of course, for this recipe, you’ll need a mini muffin tray. This will give you the nice bite-size shape that we’re looking for. Do not use this recipe with a full size muffin tray because the baking time will not work. I also recommend using a 2-tablespoon portion scoop to keep all of the muffins uniform in size. Those are the primary kitchen tools you’ll need!

When To Make These Mini Cornbread Muffins

I always think of these muffins as a great side dish for chili. Cornbread and chili just pair perfectly together. However, they’re also great to serve with soups, salads and a side dish with summer meats – like BBQ.

These Mini Cornbread Muffins are popular in my home when I make my Award-winning Beef Chili. I’ve also served them with White Chicken Chili and my Creamy Slow Cooker Chicken Chili. The cornbread is the perfect side to scrape the sides of the bowl when you’re almost out of chili!

How To Keep The Leftovers Fresh

To keep them fresh, store them in an air-tight food storage 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. If you want to freeze the cornbread muffins, toss them into a freezer bag. Store them in the back of the freezer for up to three months. Let the cornbread muffins thaw for a few hours, on the countertop, before enjoying again.

Mini Cornbread Muffins With Jalapeño Ingredients:

• All-Purpose Flour
• Cornmeal
• Granulated Sugar
• Baking Powder
• Salt
• Egg
• Vegetable Oil
• Milk
• Jalapeno

Directions To Make Mini Cornbread Muffins With Jalapeño

Preheat oven to 400ºF and grease a 12 cup mini muffin pan with nonstick cooking spray and set aside. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt and mix well.

Add egg, oil, milk and jalapeños and mix until combined. 

Using a 2 tablespoon portion scoop, scoop batter into prepared pan.

Bake for 8-10 minutes or until center is set when a toothpick is inserted in the center. Remove from oven and let stand to cool until warm and serve.