Introduction
Gluten-free baking doesn’t have to be boring! If you’re looking for a savory, spicy snack or a delicious accompaniment to your favorite chili, these gluten-free jalapeño cornbread muffins are exactly what you need. They’re quick to make, packed with flavor, and perfect for those with dietary restrictions or simply anyone who loves cornbread with a kick. Whether you’re hosting a barbecue or preparing for a cozy winter meal, these muffins are a versatile, crowd-pleasing addition to your table.
Why You’ll Love This Recipe
- Gluten-Free Goodness: Perfect for anyone with gluten sensitivities or those looking to reduce gluten in their diet.
- Easy to Make: With minimal prep and simple ingredients, this recipe is perfect for busy cooks.
- Packed with Flavor: Jalapeños add a zesty kick, while honey and cornmeal create a perfect balance of sweetness and spice.
Gluten-Free Jalapeño Cornbread Muffins: A Spicy and Healthy Treat
Description
These Gluten-Free Jalapeño Cornbread Muffins are a delightful blend of sweet, savory, and spicy flavors, perfect as a snack or side dish. Made with gluten-free cornmeal and all-purpose flour, these fluffy muffins are spiced with diced jalapeños and balanced with a touch of honey. Quick to prepare and customizable with optional cheese or corn kernels, they’re a crowd-pleaser for any occasion. Whether served with chili, barbecue, or enjoyed on their own, these muffins are sure to impress!
Ingredients
Dry Ingredients
Wet Ingredients
Add-Ins
Instructions
Preheat Your Oven
Set your oven to 375°F (190°C) and prepare your muffin tin by greasing it or lining it with parchment paper liners.
Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free cornmeal, all-purpose flour, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth.
Fold in Add-Ins
Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Fold in the diced jalapeños, cheese, and corn kernels, if using. Be careful not to overmix.
Fill the Muffin Tin
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake
Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Equipment Needed
Spatula
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Servings 12
Serving Size 1
- Amount Per Serving
- Calories 183.8kcal
- % Daily Value *
- Total Fat 7.05g11%
- Saturated Fat 3.7g19%
- Cholesterol 46.64mg16%
- Sodium 270.46mg12%
- Potassium 83.24mg3%
- Total Carbohydrate 26.58g9%
- Dietary Fiber 1.75g8%
- Sugars 7.71g
- Protein 5.01g11%
- Vitamin A 67.45 IU
- Vitamin C 3.01 mg
- Calcium 156.06 mg
- Iron 1.34 mg
- Vitamin D 0.19 IU
- Vitamin E 0.34 IU
- Vitamin K 0.93 mcg
- Thiamin 0.08 mg
- Riboflavin 0.14 mg
- Niacin 0.77 mg
- Vitamin B6 0.06 mg
- Folate 12.16 mcg
- Vitamin B12 0.17 mcg
- Phosphorus 187.94 mg
- Magnesium 10.47 mg
- Zinc 0.48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Success
- Adjusting Spice Levels: Remove the jalapeño seeds for a milder flavor or add an extra pepper for more heat.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Substitutions: For a dairy-free option, substitute buttermilk with almond milk and use coconut oil instead of butter.
