If you love classic cornbread with a little kick, these Jalapeño Cheddar Cornbread Muffins are for you. This easy homemade recipe combines sweet cornmeal, bright fresh jalapeños, and sharp cheddar to create moist, flavorful muffins that pair beautifully with chili or can be enjoyed on their own with a drizzle of honey. Make them on a Traeger or in a conventional oven—either way they turn out golden and delicious.

Jalapeño Cheddar Cornbread Muffins

These muffins balance sweet cornmeal and honey with the savory tang of sharp cheddar and the bright heat of fresh jalapeños. They’re simple to prepare and forgiving for bakers of all levels. Adjust the amount of jalapeño to control the spice level, and consider drizzling warm muffins with regular or hot honey just before serving.

Cornbread muffins are a Southern staple and make a comforting side for soups, stews, and chilis. The cheddar adds richness and gooey pockets of cheese, while the jalapeños bring freshness and zest. This recipe yields about 12 muffins and takes under 40 minutes from start to finish.

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Recipe Shopping List

Wondering if you need to stop at the store? Here’s what you’ll need. For exact measurements, see the ingredient list below.

• Jalapeños
• Sugar
• Honey
• Butter
• Eggs
• Baking soda
• Buttermilk
• Salt
• Cornmeal
• All-purpose flour
• Sharp cheddar cheese

Try our Homemade Corn Crepes too!

How to Make These Muffins (Overview)

This overview gives the main steps so you can see what’s involved. Use the full instructions below when you cook.

1. Preheat your oven or Traeger to 350°F (175°C). Prepare a 12-cup muffin tin with liners or grease it well.
2. Mix wet ingredients – combine sugar, honey, and melted butter; add beaten eggs, baking soda, and buttermilk.
3. Add dry ingredients – stir in salt, cornmeal, and flour just until moistened; do not overmix.
4. Fold in jalapeños and cheddar gently so they’re distributed without overworking the batter.
5. Bake 15–20 minutes until tops are golden and a toothpick comes out with moist crumbs.
6. Serve warm with a drizzle of honey or hot honey if you like extra heat.

Serve these with our Traeger Over The Top Chili!

Frequently Asked Questions

Recipe Card

Yield: 12 muffins | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 2/3 cup sugar
• 1/4 cup honey
• 1/2 cup salted butter, melted
• 2 large eggs, beaten
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/2 teaspoon salt
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 jalapeños, seeded and chopped (adjust to taste)
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or spray well with baking spray.
2. In a large bowl, mix sugar, honey, and melted butter until combined.
3. Add eggs, baking soda, and buttermilk to the sugar mixture and whisk for about one minute.
4. Stir in salt, cornmeal, and flour. Mix only until the dry ingredients are moistened — do not overmix.
5. Fold in the chopped jalapeños and shredded cheddar cheese gently.
6. Fill each muffin cup slightly heaping. Bake 15–20 minutes until tops are golden and a toothpick inserted comes out with moist crumbs.
7. Let muffins cool slightly, then drizzle with honey or hot honey if desired. Serve warm.

Nutrition (per serving)

Calories: 286 | Total Fat: 14g | Saturated Fat: 8g | Unsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 356mg | Carbohydrates: 34g | Fiber: 1g | Sugar: 18g | Protein: 7g

Nutrition estimates are approximate. Consult a qualified source for medical or dietary needs.