Mini Jalapeño Cornbread Muffins

First off, these muffins are so darn cute! We are talking 2-bite muffins. And while made with fresh Jalapeño, they really aren’t spicy, just flavorful. These muffins can go with anything you would normally serve with a side of cornbread. Yum!

The first time I made these delicious muffins, it was part of a crock-pot chili night. Hubby and I were set for hair appointments, both in desperate need of a trim. Before having open heart surgery, I was the barber in the house. Two things happened during my recovery. First, I needed to get my waist-long up in a bun hair cut short. Two weeks in a hospital bed and my hair was a disaster area. Unable to do more than a sponge bath made caring for long hair out of the question. Sadly, I wasn’t able to cut Hubby’s hair any more than I could take care of my own. We found a lovely hairdresser not far from home. I’ve got to admit, I like the short, spiky hair. Short hair actually requires more maintenance than long hair, so it’s off to the salon for us every few weeks. On those nights I like to cook up something that can simmer or be thrown together quickly.

This cornbread recipe, like most recipes, requires two bowls. One for the wet ingredients, the other for the dry. I went ahead and prepared both bowls before leaving the house, covering the wet ingredients with plastic wrap and letting it sit in the refrigerator. I covered the dry just as a percussion, and prepped the muffin pan, too.  So I know from experience these muffins can be started earlier, finished and baked just before serving. Perfect for busy days.

Mini Jalapeño Cornbread Muffins
To Prepare Pan
1 tablespoon Butter, melted
3 tablespoons Yellow Cornmeal, or as needed

Heat oven to 425 degrees. Melt 1 tablespoons of butter. Brush 24 mini muffin cups with melted butter. Sprinkle about 1 teaspoon of cornmeal into each buttered muffin cup. Tilt the pan to coat with cornmeal. Tap out excess meal and set the pan aside.

Mini Muffins
4 Jalapeño Peppers
1 cups Cheddar Cheese
1 cup Flour
1 cup Yellow Cornmeal
1/4 cup Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Garlic Powder
1 cup Milk
2 Eggs
1/4 cup Vegetable Oil
1/4 teaspoon Vanilla Extract

Remove stems from the jalapeño peppers. Using a small cheese grater, grate the peppers into a bowl, catching all the seeds and juices. Set aside.

Using the smallest holes in a cheese grater, finely grate Cheddar Cheese. Set aside until ready to use.

Whisk flour, cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Work Cheddar cheese into dry ingredients until coated.

In another bowl, beat eggs, vegetable oil, jalapeño peppers, and vanilla extract together until well mixed. Add the milk and stir to blend.

Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.

Using a small cupcake scoop, fill each muffin tin almost to the point of being full. Bake in the heated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing from the pan.

Place warm muffins in a napkin-lined basket and serve with plenty of soft butter.

You might have some muffin batter left over. That’s okay, pour it into a little loaf pan for later if you like.