Jalapeño Pepper Jack Cornbread Muffins
Even though it’s officially spring here in California, it’s still rainy and cold which is perfect for chili and cornbread. These cheesy jalapeño pepper jack cornbread muffins are a spiced up version of traditional corn muffins but not too spicy for the non-spice lover in your family. Smear them with butter and add a drizzle of honey for a sweet, salty and spicy flavor. After soup weather is over, these are also perfect for BBQ’s and for bringing along for summer potlucks.
When working with jalapeños, I wear gloves to keep me from forgetting that I cut peppers and then touch my eyes. I also deseed my jalapeño peppers to keep the flavor and warmth of the pepper but decrease the spice level.
I think one of the most important parts to cooking or baking is to gather all ingredients in one space. This helps to not forget an ingredient or realize halfway through a recipe that you’re out of something that you were sure you had. It takes a few extra minutes but I think it makes the process one hundred percent more enjoyable.
So gather all your ingredients together including a mixing bowl, whisk, a muffin tin and paper liners or non stick spray, depending on your preference.
For this recipe you can use frozen or fresh corn, I opted for fresh since I like the texture and flavor a bit better but either will work. Cut the corn off the cobs.
Combine and sift together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
Stir in the Walnutmilk, egg and melted butter - mix until combined.
I always crack eggs into a separate bowl when I bake just in case I get a piece of shell in with the egg or if the egg is spoiled (super rare, I know) I can toss it without it ruining my whole baking project.
Mix, mix, mix. You can also use a stand mixer if you prefer but I choose not to since it’s not hard to hand mix with a whisk and it’s less for me to clean up.
Gently fold in the cheese, corn and minced jalapeno to the batter.
Scoop the batter into the muffin tin using a ⅓ cup measure or ice cream scoop to evenly distribute the batter among the 12 wells.
I use an ice cream scoop when making muffins. It’s so easy, fast, and each muffin is uniform in size. A bonus is that I usually make the exact number of muffins for a recipe - which is so satisfying!
Bake the muffins until golden brown and a toothpick inserted in the center of the muffins comes out clean, 20-25 minutes. Let cool briefly in the tin before transferring the muffins to a cooling rack or serving tray. Pro tip: If you want live your best life, pop a muffin out of the tin while it’s still warm and slather with a really good butter and enjoy a little bakers treat.
This was a paid partnership with the Mariani Walnutmilk