Spicy Cornbread Mini-Muffins

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 79 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk
• ¼ cup white sugar
• 4 teaspoons baking powder
• ¼ cup vegetable oil
• ¼ teaspoon vanilla extract
• 1 teaspoon garlic powder
• 1 cup yellow cornmeal
• 1 ½ cups finely shredded Cheddar cheese
• 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
• 1 tablespoon butter, melted - divided
• 3 tablespoons yellow cornmeal, or as needed - divided

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.

Step 3

Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.

Step 4

Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.

Step 5

Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.