Herb-Garlic Cornbread Muffins with Jalapeño
Herb-Garlic Cornbread Muffins with Jalapeño are a delightful fusion of savory flavors and comforting textures. With a golden-brown exterior and a moist, flavorful interior, these muffins are infused with the aromatic goodness of fresh garlic and the perfect kick from jalapeños. Ideal for weeknight dinners or social gatherings, they serve as an unforgettable side that will leave your guests raving. Easy to make and versatile for various dietary needs, you’ll want to keep this recipe on hand!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup medium-ground cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cloves fresh garlic, minced
- 1/2 cup jalapeños, diced (fresh or pickled)
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tbsp fresh herbs (parsley or chives), chopped
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
- Stir in minced garlic and diced jalapeños to enhance flavor.
- In another bowl, whisk together milk, eggs, and melted butter until slightly frothy.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Spoon the batter into the muffin cups until three-quarters full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For milder muffins, substitute jalapeños with roasted red peppers. Add shredded cheese for extra creaminess. Store in an airtight container at room temperature for up to two days or refrigerate for five days.