Triple Pepper Cornbread Muffins Recipe

Introduction

These Triple Pepper Cornbread Muffins are a spicy and savory twist on classic cornbread, packed with cheddar, jalapeño, and sweet corn. Perfect as a side or a snack, they balance heat and sweetness in every bite.

Ingredients

• ½ Cup salted butter, melted
• ⅓ Cup honey
• 1 Cup buttermilk
• 2 large eggs
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 1 Cup all-purpose flour
• 1 Cup yellow cornmeal
• 1 jalapeño pepper, stem removed, ribs and seeds removed, diced into small pieces
• 2 green onions, diced (green parts only)
• 1 – 7 oz can sweet corn kernels, drained and rinsed
• 1 – 8 oz block of Wood River Creamery Triple Pepper Cheddar Gruyere, shredded, divided*
• Optional topping: jalapeño pepper slices

Instructions

1. Step 1: In a large mixing bowl, whisk together the melted butter, honey, buttermilk, and eggs until well combined.
2. Step 2: Slowly stir in the baking powder, salt, flour, and cornmeal until about 75% mixed; a few flour streaks are okay.
3. Step 3: Gently fold in the diced jalapeño, green onions, sweet corn kernels, and most of the shredded cheese, reserving about ¼ cup of cheese for topping. Mix until just combined; some lumps are fine.
4. Step 4: Let the batter rest for 10 minutes to allow the cornmeal to absorb the liquids.
5. Step 5: Preheat the oven to 375°F and grease or line a standard muffin tin.
6. Step 6: Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Step 7: Sprinkle the reserved cheese evenly over the tops of the muffins, and if desired, add a jalapeño slice on each.
8. Step 8: Bake at 375°F for 18-22 minutes, until the muffins are golden and a toothpick inserted in the center comes out with a few dry crumbs but no wet batter.
9. Step 9: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool fully. Serve warm and enjoy!

Tips & Variations

• Avoid overmixing the batter to keep the muffins tender and light.
• For a milder version, substitute Wood River Creamery Triple Pepper Cheddar Gruyere with Northwoods Cheddar.
• Add extra herbs such as chopped cilantro or parsley for a fresh flavor boost.
• Use diced bell peppers instead of jalapeños if you prefer less heat.

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a microwave for 20-30 seconds or in a preheated oven at 350°F for 5-7 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your baking powder is also gluten-free.

Can I freeze the cornbread muffins?

Absolutely. Let the muffins cool completely, then freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Triple Pepper Cornbread Muffins Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

These Triple Pepper Cornbread Muffins combine the warmth and heartiness of classic cornbread with a spicy kick from jalapeños and the rich, creamy flavor of Wood River Creamery Triple Pepper Cheddar Gruyere cheese. Perfect as a savory side dish or a flavorful snack, these muffins are moist, cheesy, and just the right amount of spicy, making them an irresistible addition to any meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Side Dishes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ Cup salted butter, melted
• ⅓ Cup honey
• 1 Cup buttermilk
• 2 large eggs

Dry Ingredients

• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 1 Cup all-purpose flour
• 1 Cup yellow cornmeal

Add-ins

• 1 jalapeño pepper, stem removed, ribs and seeds removed, diced into small pieces
• 2 green onions, diced (green parts only)
• 1 – 7 oz can sweet corn kernels, drained and rinsed
• 1 – 8 oz block Wood River Creamery Triple Pepper Cheddar Gruyere, shredded, divided (reserve about ¼ cup for topping)
• Optional topping: jalapeño pepper slices

Instructions

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, honey, buttermilk, and eggs until fully combined and smooth.
2. Add Dry Ingredients: Slowly stir in the baking powder, salt, all-purpose flour, and cornmeal until the batter is about 75% mixed, leaving a few flour streaks for best texture.
3. Fold in Add-ins: Gently fold the diced jalapeño, diced green onion greens, drained sweet corn kernels, and shredded cheese (holding back about ¼ cup) into the batter. Mix just until combined; some lumps are okay to keep the muffins tender.
4. Rest Batter: Allow the batter to rest for 10 minutes to hydrate the cornmeal and improve texture.
5. Prepare to Bake: While the batter rests, preheat the oven to 375°F and grease or line a standard muffin tin to prevent sticking.
6. Fill Muffin Tins: Spoon the batter evenly into the muffin cups, filling each about ¾ full for proper rising.
7. Add Toppings: Sprinkle the reserved shredded cheese evenly on top of the muffins, and if desired, garnish each muffin with a slice of jalapeño for extra spice and visual appeal.
8. Bake: Bake the muffins in the preheated oven at 375°F for 18-22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean with only a few crumbs attached.
9. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely or serve warm.
10. Serve and Enjoy: These spicy, cheesy cornbread muffins are best served warm as a side dish or snack.

Notes

• Avoid overmixing the batter for the best muffin texture—some lumps are fine.
• Use Wood River Creamery Northwoods Cheddar as a milder cheese alternative for less spice.
• These muffins pair well with chili, soups, or can be enjoyed on their own.
• Optional jalapeño slices on top add extra heat and a decorative touch.
• Allowing the batter to rest improves moisture and crumb.

Keywords: cornbread muffins, spicy cornbread, triple pepper cheddar, jalapeño cornbread, cheese muffins, savory muffins, side dish, baking