Cheesy Jalapeno Jack Corn Muffins
Moist, fluffy and cheesy. Recommend this recipe to everyone who loves corn bread or corn bread muffins!
monterey jack cheese
shredded, or pepper jack cheese
seeded and diced
cut into 12 slices
Preheat the oven to 400℉ (200℃).
Coat muffin tin with cooking spray or line with papper cups or silicon muffin cups.
Whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl.
In a separate bowl, add the buttermilk, eggs, butter, cheese and diced jalapeno peppers, whisk until well blend.
Pour the wet ingredients into the dry ingredients and mix until all ingredients are well combined.
Put the batter into the prepared muffin tin, filling ⅔ of the each cup.
Add a slice of jalapeno on top of each muffin.
Bake until golden with a wooden stick inserted in the center comes out clean, 25 to 30 minutes.
Transfer on a wire rack, and allow to cool in the tin for about 10 minutes.
Remove muffins on the wire rack and let cool completely or serve warm.