Jalapeño Corn Cheddar Muffins

Steps

1. 1

   Combine dry ingredients

   • In a large mixing bowl, whisk together 1¼ cups (156 g) all-purpose flour, ¾ cup (108 g) yellow cornmeal, 1 tablespoon (15 g) baking powder, ½ teaspoon (3 g) kosher salt, and ¼ teaspoon (0.5 g) ground black pepper.
   • Whisk vigorously for about 30 seconds, breaking up any lumps in the baking powder and distributing it evenly throughout.
   • The mixture should look uniform in color with no visible lumps.

   + Show details− Hide details

   Ready when: Dry mixture is evenly combined with no lumps or clumps visible

2. 2

   Mix wet ingredients

   • In a separate medium bowl, crack 2 large eggs and whisk vigorously for about 1 minute until they are pale and slightly frothy.
   • Add 4 tablespoons (57 g) of cooled melted butter and whisk until well combined.
   • Pour in ¾ cup (180 ml) whole milk and whisk until the mixture is smooth and creamy with no visible streaks of unincorporated egg.

   + Show details− Hide details

   Ready when: Mixture is smooth and uniform with no streaks of egg white

3. 3

   Add cheese and peppers

   • Fold 1 cup (115 g) of shredded sharp cheddar cheese and 2–3 medium fresh jalapeños (seeded and finely diced, about 50 g total) into the wet mixture using a rubber spatula or wooden spoon.
   • Fold gently 8–10 times, rotating the bowl as you go, until the cheese and peppers are evenly distributed throughout.
   • If using corn kernels (½ cup / 82 g) and/or honey (1 teaspoon / 7 g) for subtle sweetness, fold them in now as well.

   + Show details− Hide details

   Ready when: Cheese and jalapeños are evenly distributed throughout the wet mixture

4. 4

   Combine wet and dry

   • Pour all of the wet ingredients into the bowl with the dry ingredients.
   • Using a rubber spatula, gently fold together with 12–15 strokes, rotating the bowl a quarter turn with each stroke.
   • Stop folding as soon as no white streaks of flour are visible.
   • The batter will look lumpy and rough—this is correct and necessary for tender muffins.
   • Do not overmix, even if you see small lumps remaining.

   + Show details− Hide details

   Ready when: No pockets of dry flour visible; batter is lumpy but uniform

   Tip: Overmixing develops gluten and results in dense, tough muffins. Stop stirring even if you see small lumps—they will bake out.

5. 5

   Portion into muffin tin

   • Using an ice cream scoop or spoon, distribute the batter evenly among the 12 lined muffin cups, filling each about ¾ full and leaving roughly ½ inch of headroom.
   • Wipe any batter drips from the outer rim of the tin with a damp cloth to prevent them from burning during baking.

   + Show details− Hide details

   Ready when: All muffin cups are filled to approximately the same level

   Tip: Using a spring-loaded ice cream scoop ensures even portions and helps them bake uniformly.

6. 6

   Bake until goldenOven 375°F / 190°C

   • Place the muffin tin in the preheated 375°F (190°C) oven and bake for 20–22 minutes.
   • The muffins are done when the tops are deep golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean or with just a few moist crumbs.
   • The edges should pull away slightly from the sides of the tin.

   + Show details− Hide details

   Ready when: Toothpick inserted into center comes out clean, tops are golden brown

7. 7

   Cool and remove

   • Remove the muffin tin from the oven and set it on a heat-safe surface or cooling rack.
   • Let the muffins cool in the pan for 5 minutes—this allows them to firm up so they don't fall apart when you remove them.
   • Then gently tip the muffins out onto a wire rack or serving plate.
   • Serve warm with a pat of butter, or cool completely and serve at room temperature.

   + Show details− Hide details

   Ready when: Muffins are cool enough to handle and have been released from the tin