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Jalapeño Cheddar Cornbread Muffins

A highly photorealistic, natural aesthetic photo of savory corn muffins topped with roasted jalapeño slices, beautifully presented in a rustic wire basket with a blue gingham cloth.
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Ingredients

  • 1 large fresh jalapeño

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • 1 cup whole milk

  • 1 large egg, lightly beaten

  • 4 tablespoons unsalted butter, melted

  • 4 ounces sharp cheddar cheese, freshly grated (about 1 cup)

Instructions

  • Prep: Preheat your oven to 400°F (200°C). Lightly butter a standard 12-cup muffin tin or line with paper liners.

  • Slice Peppers: Cut the jalapeño in half lengthwise and scrape out the seeds. Thinly slice the pepper crosswise into half-moons. Reserve 12 slices for the topping.

  • Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

  • Wet Ingredients: Pour the milk, beaten egg, and melted butter into the flour mixture. Stir gently with a spatula.

  • Fold: Add the grated sharp cheddar cheese and the remaining sliced jalapeños to the bowl. Fold gently just until combined. Do not overmix!

  • Fill: Divide the thick batter evenly among the 12 muffin cups. Top each muffin with a reserved jalapeño slice.

  • Bake: Bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

  • Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm!

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days. Reheat for 20 seconds in the microwave.

  • Cheese Tip: Always grate your own block of cheddar for the best melting texture.

Find it online: https://www.endrecipes.com/jalapeno-cheddar-cornbread-muffins/