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Gluten-Free Jalapeño Cornbread Muffins
These Gluten-Free Jalapeño Cornbread Muffins are the perfect blend of savory, spicy, and slightly sweet, making them a delightful addition to any meal. Made with a combination of gluten-free cornmeal and flour, these muffins have a tender, crumbly texture that pairs beautifully with the heat from fresh jalapeños. The optional addition of cheddar cheese and corn kernels adds richness and extra flavor, while the honey provides a subtle sweetness that balances the spice. Whether you're serving them with a hearty bowl of chili, at a summer barbecue, or enjoying them as a snack, these muffins are sure to become a favorite for those craving a gluten-free twist on a classic comfort food.
Ingredients
Instructions
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1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
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2. In a large bowl, combine the gluten-free cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt. Mix well.
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3. In another bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and honey until smooth.
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4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
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5. Fold in the diced jalapeños, shredded cheese, and corn kernels (if using).
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6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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7. Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Note
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
