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.
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.
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.
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.
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.
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease each cup.
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.
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.
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.
Fold in the corn kernels, chopped jalapeños, shredded cheddar cheese, and green onions.
Mix gently until the ingredients are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups.
Fill each cup approximately ¾ full.
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.
Remove the pan from the oven and let the muffins cool for approximately 5 minutes.
Transfer them to a wire rack.
Serve the muffins warm with butter.
For a slightly sweet and spicy combination, drizzle them with a little honey before serving.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Fine or medium-ground cornmeal gives the muffins a tender texture while still providing the classic cornbread flavor.
Once the wet and dry ingredients are combined, stir only until no large pockets of dry flour remain.
Overmixing can result in dense muffins.
For mild muffins, remove the seeds and membranes from the jalapeños.
For more heat, leave some seeds intact or add an extra jalapeño.
Fresh jalapeños provide a bright pepper flavor that balances the sweetness of the corn.
Cornbread muffins can dry out if left in the oven too long.
Remove them as soon as a toothpick comes out clean or with a few moist crumbs.
These muffins are especially delicious when served warm with butter.
A drizzle of honey also creates a delicious sweet-and-spicy combination.
