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Triple Pepper Cornbread Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/triple-pepper-cornbread-muffins-recipe/