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Gluten-Free Jalapeño Cornbread Muffins

Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 12
Best Season: Suitable throughout the year
Description

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
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum if your blend doesn’t include it)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder (make sure it's gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin (optional, for extra flavor)
  • 2 large eggs
  • 1 cup buttermilk (or substitute with lactose-free milk)
  • 1/4 cup unsalted butter, melted (or use olive oil for dairy-free)
  • 1/4 cup milk (regular or almond milk)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 2 fresh 2-3 jalapeños, finely chopped (adjust to heat preference)
  • 1 cup shredded cheddar cheese (optional, for a cheesy cornbread)
  • 1 tablespoon honey (optional, for a hint of sweetness)
Instructions
  1. 1
    Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Fill muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Tips:
  10. 10
    Adjust the heat: If you like your cornbread muffins spicier, leave the seeds in the jalapeños, or add an extra pepper.
  11. 11
    Dairy-free option: Replace the buttermilk with almond milk or any plant-based milk, and use dairy-free butter or olive oil.

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.
Keywords: Spicy, Gluten-free
Read it online: https://cookatouille.com/recipe/gluten-free-jalapeno-cornbread-muffins/

I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!