Kicks Like a Mule Mexican Jalapeno and Cornbread Muffins
Brace yourself for bold flavors with "Kicks Like a Mule Mexican Jalapeño and Cornbread Muffins," a fiery twist on a comforting classic. These golden muffins combine the sweetness of fine yellow cornmeal and a hint of sugar with the irresistible heat of freshly chopped jalapeños and a dash of cayenne pepper. Packed with sharp cheddar cheese and bursts of juicy sweet corn kernels, each bite delivers a perfect balance of spicy, savory, and slightly sweet. Quick to prepare and baked to perfection in just 20 minutes, these muffins are ideal as a spicy sidekick to chili, barbecue, or your favorite Tex-Mex dishes. Serve them warm for a flavor-packed experience that will leave your taste buds tingling! Keywords: jalapeño cornbread muffins, spicy cornbread recipe, Mexican-inspired muffins, jalapeño cheese cornbread.
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Recipe Information
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 4 tablespoons unsalted butter (melted and cooled)
- 1 cup whole milk
- 1 piece large egg
- 2 pieces jalapeno peppers (seeded and finely chopped)
- 1 cup shredded sharp cheddar cheese
- 0.5 cup canned corn kernels (drained)
- 0.25 teaspoon ground cayenne pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Spray a standard 12-cup muffin tin with cooking spray or line it with paper muffin liners.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, kosher salt, and cayenne pepper.
In a separate medium bowl, whisk together the milk, melted butter, and egg until completely blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the chopped jalapenos, cheddar cheese, and drained corn kernels until evenly distributed.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm as a side dish or enjoy them on their own!
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 59.2 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
