Gluten-Free Jalapeño Cornbread Muffins
These Gluten-Free Jalapeño Cornbread Muffins are a flavorful twist on a classic comfort food. Made with gluten-free cornmeal and a touch of sweetness, they pack a spicy kick from fresh jalapeños and a moist texture from juicy corn kernels. Perfect as a side dish for soups, chili, or BBQ, these muffins are quick to whip up and guaranteed to be a crowd-pleaser. Whether you like a hint of heat or love bold flavors, these muffins are sure to impress. Plus, they're versatile and can be customized with cheese or made dairy-free to suit your preferences!
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- Combine dry ingredients: In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free flour, sugar, baking powder, baking soda, salt, and cumin. Ensure all ingredients are well combined.
- Prepare the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, milk, and melted butter (or olive oil) together. If you're using honey, add it in now.
- Mix in the corn and jalapeños: Stir in the corn kernels, chopped jalapeños, and shredded cheese (if using). This will give the muffins both a moist texture and a spicy kick.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. The batter should be slightly lumpy but uniform.
- Fill muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are best served warm.
- Tips:
- Adjust the heat: If you like your cornbread muffins spicier, leave the seeds in the jalapeños, or add an extra pepper.
- Dairy-free option: Replace the buttermilk with almond milk or any plant-based milk, and use dairy-free butter or olive oil.
Nutrition Facts
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 194kcal
- % Daily Value *
- Total Fat 8.5g14%
- Sodium 356mg15%
- Total Carbohydrate 25.4g9%
- Dietary Fiber 1.2g5%
- Protein 5.5g11%
* 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
Flavor and Texture
- Balancing Sweetness and Heat: The honey and sugar provide a slight sweetness that balances the heat from the jalapeños. You can adjust these to suit your taste.
- Cheese Variations: While cheddar is classic, you could try pepper jack for extra spice or omit it entirely for a lighter muffin.
- Cumin for Depth: The optional cumin adds a subtle earthy flavor that pairs beautifully with the jalapeños.
Baking Tips
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Even Heat Distribution: Preheat your oven thoroughly and rotate the muffin tin halfway through baking for even browning.
- Jalapeño Placement: Save a few slices of jalapeño to place on top of each muffin before baking for a decorative and flavorful touch.
Substitutions
- Dairy-Free Option: Use plant-based butter, milk, and a dairy-free cheese alternative.
- Low-Sodium Version: Reduce salt and use low-sodium baking powder.
- Egg-Free Option: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Wrap muffins individually and freeze for up to 2 months. Reheat in the oven or microwave before serving.
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Frequently Asked Questions
Yes! Substitute the buttermilk with almond milk or any plant-based milk mixed with 1 teaspoon of lemon juice or apple cider vinegar. Replace butter with a dairy-free alternative, and use dairy-free cheese or skip the cheese entirely.
Absolutely. Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). Also, follow the dairy-free suggestions above.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.
The spice level depends on the jalapeños. For mild heat, remove the seeds and membranes. If you prefer extra heat, include the seeds or add an extra jalapeño.
Certainly. You can omit the jalapeños for a plain gluten-free cornbread muffin or replace them with diced bell peppers for a milder flavor.
Yes. Pour the batter into a greased 9x5-inch loaf pan and bake at the same temperature for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
These muffins pair perfectly with chili, soup, or BBQ dishes. They also make a great snack on their own!
