Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Fine Cornmeal
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 2 Large Eggs
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 2 medium Fresh Jalapeños, finely minced (seeds removed)
  • 1 cup Sharp Cheddar Cheese, shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with liners or grease thoroughly.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, lightly whisk the buttermilk and eggs together.
  4. Slowly whisk the slightly cooled melted butter into the wet ingredients.
  5. Pour the wet mixture into the dry mixture. Using a spatula, gently fold them together just until combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the minced jalapeños and shredded cheddar cheese until evenly distributed.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 18–22 minutes, or until the tops are golden brown and a wooden skewer inserted into the centre comes out clean.
  9. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool.