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Gluten-Free Jalapeño Cornbread Muffins: A Spicy and Healthy Treat

A tray of freshly baked cornbread muffins topped with melted cheese and slices of jalapeño peppers.

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.

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 5 mins Total Time: 35 mins
Cooking Temp 190  °C
Servings 12
Estimated Cost $  8
Calories 184 per muffin
Best Season Winter, Fall
Dietary Gluten-Free
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
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
    • Wet Ingredients
  • 2 large eggs
  • 1 cup buttermilk (or dairy-free alternative)
  • 1/4 cup honey (or maple syrup)
  • 1/4 cup unsalted butter, melted (or coconut oil)
    • Add-Ins
  • 2 jalapenos (finely diced, remove seeds for less heat)
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup corn kernels (optional, fresh or canned)
Instructions
  1. 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.

  2. Mix Dry Ingredients

    In a large mixing bowl, whisk together the gluten-free cornmeal, all-purpose flour, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients

    In a separate bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth.

  4. 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.

  5. Fill the Muffin Tin

    Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.

  6. 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.

  7. 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.

Nutrition Facts

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.
Keywords: gluten-free jalapeño cornbread muffins, gluten-free baking, spicy cornbread muffins, easy gluten-free recipes, jalapeño recipes, healthy cornbread muffins, gluten-free snack ideas, cornbread with jalapeños, savory gluten-free muffins, fall baking recipes
Read it online: https://tastydishesandhealthy.com/recipe/gluten-free-jalapeno-cornbread-muffins/
A man sitting at a table with a dessert, smiling and holding a spoon, has whipped cream on his upper lip. A vintage poster of a man in the background.
Mac
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.

Conclusion

These gluten-free jalapeño cornbread muffins are the perfect blend of sweet, spicy, and savory. They’re easy to make, endlessly customizable, and a hit with gluten-free and non-gluten-free eaters alike. Whether you’re serving them at a holiday gathering or enjoying them as a quick snack, these muffins are sure to delight.

External Links

Safe Dairy-Free Substitutes

Guide to Gluten-Free Flours