Name: Gluten-Free Jalapeo Cheddar Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup unsweetened almond milk; 1/3 cup olive oil or melted butter; 2 large eggs; 1 package Bob's Red Mill Gluten-Free Cornbread Mix (20-ounce); 2 teaspoons garlic powder; 1/2 teaspoon sea salt; 2 jalapeños (seeded and finely chopped); 1 cup sharp cheddar cheese (shredded)

If you’re on the hunt for a delightful and savory treat that can elevate your breakfast, snack time, or side dish game, look no further than these Gluten-Free Jalapeño Cheddar Cornbread Muffins! Bursting with flavor from the sharp cheddar and a spicy kick from the jalapeños, this recipe is sure to become an instant favorite. These muffins are not only gluten-free but also incredibly easy to whip up, making them perfect for busy weeknights or lazy weekends. Whether you enjoy them warm out of the oven or paired with your favorite soup, these muffins will bring a smile to your face and a warmth to your belly.

Why You’ll Keep Making It

The beauty of these Gluten-Free Jalapeño Cheddar Cornbread Muffins lies in their versatility and flavor. They are:

Easy to Make: With just a few simple steps, you’ll have a batch of delicious muffins ready to go.
Flavorful: The combination of spicy jalapeños and sharp cheddar cheese creates a mouthwatering experience.
Perfectly Moist: Thanks to the almond milk and olive oil, these muffins stay moist and tender.
Great for Any Occasion: Whether served at a gathering, as a side dish, or for breakfast, these muffins fit any occasion.
Freezer Friendly: Make a double batch and freeze some for later – they reheat beautifully!

Ingredients at a Glance

To create these scrumptious Gluten-Free Jalapeño Cheddar Cornbread Muffins, gather the following ingredients:

1 cup unsweetened almond milk
1/3 cup olive oil or melted butter
2 large eggs
1 (20-ounce) package Bob’s Red Mill Gluten-Free Cornbread Mix
2 teaspoons garlic powder
1/2 teaspoon sea salt
2 jalapeños, seeded and finely chopped
1 cup sharp cheddar cheese, shredded

Before You Start: Equipment

Before you dive into making these muffins, make sure you have the following equipment on hand:

Muffin Tin: A standard 12-cup muffin tin will work perfectly for this recipe.
Mixing Bowls: Have a couple of medium-sized mixing bowls to combine your ingredients.
Whisk: A whisk will help you blend your wet ingredients together smoothly.
Spoon or Spatula: You’ll need this for folding in the jalapeños and cheese.
Oven Mitts: Safety first! You’ll want these handy when taking the muffins out of the oven.

Gluten-Free Jalapeño Cheddar Cornbread Muffins — Do This Next

Now that you have everything ready, let’s get baking! Follow these simple steps to create your Gluten-Free Jalapeño Cheddar Cornbread Muffins.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your muffins bake evenly and achieve a lovely golden color.

Step 2: Prepare the Muffin Tin

Grease your muffin tin with a bit of olive oil or non-stick cooking spray. This will help prevent the muffins from sticking and make cleanup a breeze.

Step 3: Mix the Wet Ingredients

In a medium-sized mixing bowl, combine the unsweetened almond milk, olive oil or melted butter, and eggs. Use a whisk to blend everything until smooth and well-combined.

Step 4: Combine the Dry Ingredients

In another bowl, take the Bob’s Red Mill Gluten-Free Cornbread Mix, garlic powder, and sea salt. Stir these dry ingredients together so they are evenly mixed.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 6: Add the Jalapeños and Cheddar

Now it’s time to add the finely chopped jalapeños and shredded sharp cheddar cheese into the batter. Fold these in gently until they are evenly distributed throughout the mixture.

Step 7: Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise while baking.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these Gluten-Free Jalapeño Cheddar Cornbread Muffins warm or at room temperature!

Season-by-Season Upgrades

Feel free to experiment and elevate your cornbread muffins with seasonal ingredients:

Spring: Add fresh herbs like chives or cilantro for a burst of flavor.
Summer: Mix in some sweet corn kernels for added sweetness and texture.
Fall: Incorporate diced roasted pumpkin or butternut squash for a warm, earthy flavor.
Winter: Stir in some cooked and crumbled sausage or bacon for a heartier muffin.

Watch Outs & How to Fix

While making your Gluten-Free Jalapeño Cheddar Cornbread Muffins, here are a few potential pitfalls and how to address them:

Muffins are too dense: This could be from overmixing the batter. Next time, mix just until combined.
Muffins stick to the tin: Ensure you grease the tin well or use paper liners to prevent sticking.
Burnt tops: If your oven runs hot, consider lowering the temperature slightly and checking for doneness a few minutes early.
Not enough flavor: Adjust the jalapeño and cheese amounts to your taste preference for more kick.

Meal Prep & Storage Notes

These Gluten-Free Jalapeño Cheddar Cornbread Muffins are not only quick to prepare but also easy to store:

You can keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. When you’re ready to enjoy, simply reheat in the microwave or oven until warmed through.

Helpful Q&A

Can I use a different type of milk?

Yes! You can substitute the unsweetened almond milk with any other non-dairy milk or regular milk if you prefer. Just keep in mind that the flavor may vary slightly.

What if I don’t have Bob’s Red Mill Gluten-Free Cornbread Mix?

You can make your own gluten-free cornbread mix using a blend of gluten-free flour, cornmeal, baking powder, and salt. However, using a pre-made mix saves time and guarantees excellent results.

Can I make these muffins dairy-free?

Absolutely! Use olive oil instead of butter and ensure that you choose a dairy-free cheese alternative for the sharp cheddar.

How can I make these muffins spicier?

If you love spice, consider adding more jalapeños, or even a pinch of cayenne pepper or crushed red pepper flakes to the batter for an extra kick!

Final Thoughts

These Gluten-Free Jalapeño Cheddar Cornbread Muffins are the perfect blend of spicy and cheesy goodness. Easy to make and deliciously satisfying, they can be enjoyed any time of the day. Whether you serve them at a family gathering or enjoy them solo with a cup of coffee, these muffins are sure to impress. With the flexibility to adjust ingredients for your taste and dietary preferences, they’re a recipe you’ll return to again and again. Happy baking!