Cheddar Jalapeno Corn Muffins

Cheddar Jalapeno Corn Muffins

Serves: 12 muffins
Prep Time: 5 minutes
Cooking Time: 15 minutes
Cheddar Jalapeno Corn Muffins


  • ½ cup butter; melted
  • 1/4 cup oil canola or vegetable
  • 2 tablespoons honey; melted
  • 3 tablespoons sugar
  • 1 whole egg
  • 1 cup milk; whole or reduced-fat
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup cornmeal
  • Pinch salt
  • 1 jalapeño; seeded and diced
  • 1 cup sharp cheddar cheese; shredded
  • ½ cup Love Corn Hot & Spicy Snacks, roughly chopped


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  1. Preheat the oven to 350°F. First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk.
  2. Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined. Do not over-mix.
  3. Next, fold in the diced jalapeños, shredded cheddar cheese and Love Corn Hot & Spicy Snacks until just combined.
  4. Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with cupcake liners or grease with nonstick spray or melted butter.
  5. Bake the cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.