Name: Gluten Free Jalapeño Cheddar Cornbread Muffins
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1½ cups unsweetened almond milk; 1/3 cup olive oil (or melted butter); 2 eggs; 1 20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix; 2 teaspoons garlic powder; ½ teaspoon sea salt; 2 jalapeños (seeded and finely chopped); 1½ cups sharp cheddar cheese (shredded)

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There’s something incredibly comforting about a warm muffin, and these Gluten Free Jalapeño Cheddar Cornbread Muffins bring a delightful twist to a classic. I remember a chilly afternoon when a craving for something savory struck me, and I found myself reaching for my favorite cornbread mix. The heat of the jalapeños danced around my kitchen as I whisked together the ingredients, creating an aromatic experience that transported me back to family gatherings where cornbread was a staple. The sharpness of the cheddar cheese melted into the batter, promising a rich flavor in every bite. These muffins quickly became a household favorite, perfect for breakfast, a snack, or even as a side for dinner. What I love the most is how they pair beautifully with butter and honey, making them irresistible. If you’re looking for a warm, comforting treat, these muffins will warm your heart and satisfy your cravings.

Recipe Snapshot

Total Time:
1 hr 5 mins

Prep Time:
15 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
4 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Whisk, Oven, Chef’s Knife, Mixing Bowl, Baking Sheet

The Best Thing About This Gluten Free Jalapeño Cheddar Cornbread Muffins

They’re Gluten Free, But Full of Flavor

One of the most surprising aspects of these Gluten Free Jalapeño Cheddar Cornbread Muffins is that they don’t skimp on taste. Using a gluten-free cornbread mix means everyone at the table can enjoy them without worry, but the flavor is what really shines through. The sharp cheddar cheese brings a salty richness, while the jalapeños add a subtle kick that excites the palate.

Easy to Make

Don’t worry if you’re not an experienced baker; these muffins are incredibly easy to whip up. The ingredients come together in just a few simple steps, making them perfect for last-minute cravings or unexpected guests. You don’t need fancy equipment—just a bowl and a few measuring cups will do!

Perfect for Any Occasion

These muffins are versatile enough to be enjoyed at any time of day. Whether it’s a cozy weekend brunch with friends or a weeknight dinner, they offer a savory addition that complements countless meals. They are also fantastic for potlucks or gatherings, guaranteed to impress your guests.

Freezing for Later

If you happen to make a large batch (it’s hard not to!), these muffins freeze beautifully. Simply store them in an airtight container, and you can enjoy a taste of home whenever you need it. Just pop them in the microwave or oven to warm them up, and they’ll taste as fresh as when you made them.

Delicious Served Warm

While they’re delightful at room temperature, there’s something magical about enjoying these muffins warm from the oven. The gooey cheese and fragrant peppers are at their best when fresh, creating a cozy atmosphere that makes every bite feel like a hug.

Kid-Friendly

If you have little ones, they’ll love these muffins too! The flavors are mild enough that kids can enjoy them without being overwhelmed, and the fun texture makes them irresistible. It’s a sneaky way to get some veggies into their diet.

Ingredients You’ll Need for Gluten Free Jalapeño Cheddar Cornbread Muffins

These ingredients come together beautifully to create a delicious and comforting muffin. The key players are the gluten-free cornbread mix and jalapeños, which provide that signature taste and texture. The sharp cheddar cheese adds a creamy richness, while the unsweetened almond milk keeps the muffins moist. Let’s dive into what you’ll need to make these scrumptious treats!

1½ cups unsweetened almond milk: This dairy-free alternative keeps the muffins moist without overshadowing the flavors.
1/3 cup olive oil or melted butter: Adds richness and depth to the batter.
2 eggs: Essential for binding the ingredients together.
1 20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix: The star of the show, this mix provides the base for our muffins.
2 teaspoons garlic powder: Infuses a warm, savory flavor.
½ teaspoon sea salt: Enhances all the flavors in the muffins.
2 jalapeños: Seeded and finely chopped, they add a delightful kick.
1½ cups sharp cheddar cheese: The gooey goodness that melts beautifully into the batter.

How to Assemble Gluten Free Jalapeño Cheddar Cornbread Muffins

Making these muffins is a straightforward process that fills your kitchen with irresistible aromas. Follow along, and you’ll have a batch of warm, cheesy muffins ready to enjoy in no time. Let’s get started!

Preheat your oven to 375 degrees F. While it heats, lightly oil a 12-hole muffin tray or a 9″ x 9″ square baking dish. This step is crucial for ensuring your muffins come out easily without sticking.
In a mixing bowl, whisk together 1½ cups of unsweetened almond milk, 1/3 cup of olive oil, and 2 eggs. It’s important to mix these wet ingredients thoroughly to create a uniform batter.
Add the package of Bob’s Red Mill Gluten-Free Cornbread Mix, 2 teaspoons of garlic powder, and ½ teaspoon of sea salt to the bowl. Stir until just combined; be careful not to overmix.
Gently fold in the chopped jalapeños and 1½ cups of sharp cheddar cheese until evenly distributed. The batter should be quite thick, which is a good sign!
Scoop the cornbread batter into the oiled muffin holes, filling them ¾ of the way. This allows room for the muffins to rise while baking.
Place the muffin tray on the center rack of the preheated oven and bake for 25 to 30 minutes. Keep an eye on them—toward the end, they should be golden brown.
Once baked, allow the muffins to cool in the tray for about 15 minutes. This cooling time is essential for the texture, as it helps them firm up a bit.
Carefully remove the muffins from the tray and serve warm, perhaps with a bit of butter and honey for extra indulgence.
If you have remaining batter, you can repeat the process for the rest of the muffins, as this recipe makes a total of 18 muffins.

Things Worth Knowing

Don’t skip the cooling time: Allowing the muffins to cool helps them maintain their structure and prevents them from being too crumbly.
Customize the heat: If you prefer milder muffins, feel free to reduce the amount of jalapeños or deseed them completely.
Experiment with cheese: Try different types of cheese like pepper jack for an added kick or mozzarella for a milder flavor.
Check for doneness: A toothpick inserted in the center should come out clean, indicating that the muffins are cooked through.

Make It Your Own

These muffins are delightful on their own, but there are plenty of ways to customize them to suit your taste. Here are some tips to make the Gluten Free Jalapeño Cheddar Cornbread Muffins uniquely yours.

Storage: Keep any leftovers in an airtight container in the fridge for up to five days. Reheat them in the microwave for a quick snack!
Freezing: You can freeze these muffins for up to three months. Just make sure they’re completely cooled before placing them in a freezer-safe bag.
Pairing: These muffins pair wonderfully with soups and stews, making them a perfect side dish for family dinners.
Add-ins: Consider adding corn kernels or chopped bell peppers for extra flavor and texture.
Serving suggestions: Serve with a drizzle of honey or maple syrup for a sweet contrast to the savory flavors.
Adjusting spice levels: Feel free to adjust the amount of jalapeños based on your tolerance for heat, or substitute with milder peppers.

Best Served With

When it comes to enjoying your Gluten Free Jalapeño Cheddar Cornbread Muffins, the possibilities are endless. Here are some of my favorite ways to serve them:

As a Side for Soup: These muffins are perfect alongside a warm bowl of chili or vegetable soup. Their savory flavor complements the spices in the broth beautifully.
Breakfast Treat: Enjoy them fresh out of the oven with a bit of butter, or serve them alongside eggs for a hearty breakfast.
Snack Time: Whether you’re at home or on the go, a muffin makes for a quick and satisfying snack. Pair it with some fruit for a balanced treat.
Summer Barbecues: Bring these to your next barbecue; they make an excellent addition to grilled meats and salads.
Picnics: Pack these muffins for a picnic—they’re portable, and everyone will love them!
Game Day: Serve them at your next game day gathering, and watch them disappear!

FAQ

Absolutely! If you’re not a fan of spicy foods, feel free to omit the jalapeños. You can still enjoy the savory goodness of the Gluten Free Jalapeño Cheddar Cornbread Muffins by adding other ingredients such as corn or even diced bell peppers. They will still be delicious!

To store any leftover muffins, place them in an airtight container and keep them in the refrigerator for up to five days. If you want to enjoy them later, you can also freeze them. Just make sure they are completely cooled before placing them in a freezer-safe bag. They can last up to three months in the freezer!

These muffins pair wonderfully with soups, stews, and salads. They can also be enjoyed for breakfast with a bit of butter and honey. Whether it’s a cozy dinner or a casual brunch, they make a great addition to any meal!

Yes, these Gluten Free Jalapeño Cheddar Cornbread Muffins are dairy-free since we use unsweetened almond milk and can substitute the butter with olive oil. This makes them suitable for those who are lactose intolerant or following a vegan diet. Just check the cheese for dairy content if you are strictly avoiding dairy.

Conclusion

These Gluten Free Jalapeño Cheddar Cornbread Muffins are more than just a snack; they’re a delightful addition to any meal. Their cheesy, spicy goodness is bound to leave a lasting impression. I encourage you to whip up a batch soon—you won’t regret it! Enjoy these muffins warm, and let them bring comfort and joy to your table.