Introduction
These Gluten-Free Jalapeño Cornbread Muffins are the perfect combination of tender, buttery cornbread, sweet corn, melted cheddar, and a delicious kick of fresh jalapeño.
They come together quickly with simple ingredients and bake into golden muffins with lightly crisp edges and a soft, moist center.
Serve them alongside chili, soups, barbecue, grilled meats, or enjoy them warm with a little butter for an easy savory snack.
Why You’ll Love This Recipe
- Naturally comforting: Soft, buttery cornbread with plenty of flavor.
- Gluten-free: Made with gluten-free cornmeal and flour.
- Easy to make: Simple ingredients and straightforward preparation.
- Perfectly cheesy: Cheddar adds richness and savory flavor.
- Customizable heat: Use more or less jalapeño depending on your preference.
- Versatile side dish: Perfect with chili, soups, BBQ, and family dinners.
🧊 Storage
How to Store
Allow the muffins to cool completely before storing.
Place them in an airtight container and keep them at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4 days.
How to Reheat
Warm individual muffins in the microwave for approximately 15–20 seconds.
For several muffins, place them in a 300°F (150°C) oven for approximately 8–10 minutes.
❄️ Freezing
These cornbread muffins freeze very well.
Allow them to cool completely, then place them in a freezer-safe bag or airtight container.
Freeze for up to 3 months for the best quality.
To serve, thaw overnight in the refrigerator or at room temperature.
Reheat in the oven or microwave until warm.
Gluten-Free Jalapeño Cornbread Muffins
Description
These easy Gluten-Free Jalapeño Cornbread Muffins are tender, buttery, and packed with sweet corn, cheddar cheese, and fresh jalapeños. They're quick to prepare and make a delicious side for chili, soups, barbecue, or weeknight dinners.
Gluten-Free Jalapeño Cornbread Muffins
Dry Ingredients
Wet Ingredients
Add-Ins
For Serving
Instructions
-
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease each cup.
-
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar.
Make sure the ingredients are evenly distributed.
-
3. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and well combined.
Allow the melted butter to cool slightly before mixing it with the eggs.
-
4. Combine the Batter
Pour the wet mixture into the bowl with the dry ingredients.
Gently stir until just combined.
Do not overmix the batter, as this can make the muffins less tender.
-
5. Add the Flavor
Fold in the corn kernels, chopped jalapeños, shredded cheddar cheese, and green onions.
Mix gently until the ingredients are evenly distributed throughout the batter.
-
6. Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups.
Fill each cup approximately ¾ full.
-
7. Bake
Place the muffin pan in the preheated oven.
Bake for approximately 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
8. Cool
Remove the pan from the oven and let the muffins cool for approximately 5 minutes.
Transfer them to a wire rack.
-
9. Serve
Serve the muffins warm with butter.
For a slightly sweet and spicy combination, drizzle them with a little honey before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5.5g28%
- Trans Fat 0.3g
- Cholesterol 48mg16%
- Sodium 270mg12%
- Potassium 120mg4%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 5g10%
- Vitamin C 3 mg
- Calcium 65 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, avoid overmixing the batter. If you prefer a milder cornbread, remove the seeds and membranes from the jalapeños before chopping. Always check that the cornmeal, flour, and other ingredients are certified gluten-free when preparing these muffins for someone with celiac disease or gluten sensitivity.
