These Gluten-Free Jalapeño Cornbread Muffins are the perfect combination of savory, spicy, and comforting. Made with gluten-free flour and cornmeal, these muffins are soft on the inside, slightly crisp on the outside, and packed with the perfect amount of heat from fresh jalapeños. Whether served as a side dish or enjoyed on their own, these muffins are sure to be a hit!
Ingredients:
1 cup gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1/2 teaspoon if your flour doesn’t include it)
1 cup cornmeal (gluten-free)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (or honey for a more natural sweetener)
2 large eggs
1 cup milk (dairy or non-dairy, like almond or oat milk)
1/4 cup unsalted butter, melted (or olive oil for dairy-free)
1/2 cup sour cream or plain yogurt (for extra moisture, optional)
1-2 fresh jalapeños, finely chopped (remove seeds for less heat)
1/2 cup shredded cheddar cheese (optional, for added flavor)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, sugar, garlic powder, and paprika. Make sure all ingredients are thoroughly mixed.
Prepare Wet Ingredients: In another bowl, whisk together the eggs, milk, melted butter (or oil), and sour cream (or yogurt). Stir in the finely chopped jalapeños and shredded cheddar cheese, if using.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix gently until combined. Be careful not to overmix—just stir until there are no visible streaks of flour.
Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about 2/3 full. The batter will be thick, so use a spoon or spatula to level off the tops.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm with a dollop of butter or your favorite dip.
Tips:
Adjust the Heat: If you want the muffins to be milder, remove the seeds and membranes from the jalapeños before chopping. If you like them extra spicy, leave some seeds in for a hotter kick.
Make it Vegan: For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace the milk with a non-dairy alternative.
Dairy-Free Option: Use dairy-free butter and sour cream (or use a dairy-free yogurt) to keep the recipe fully dairy-free.
Serving Suggestions:
These muffins make a fantastic accompaniment to chili, soups, or BBQ dishes.
Serve them alongside a green salad for a light lunch or as an appetizer for a family dinner.
They can be enjoyed on their own as a snack with a cup of tea or coffee.
Why You’ll Love These Muffins:
Gluten-Free: This recipe ensures you get all the delicious flavor of cornbread without the gluten, so it’s perfect for anyone with dietary restrictions.
Spicy Kick: The jalapeños add the right amount of spice and flavor, giving these muffins an exciting twist on traditional cornbread.
Versatile: These muffins can be served with just about any savory dish, making them a great addition to any meal.
These Gluten-Free Jalapeño Cornbread Muffins are easy to make, packed with flavor, and guaranteed to satisfy your cravings for something savory and spicy. Enjoy!