Cranberry Jalapeño “Cornbread” Muffins
Recipe Date:
August 10, 2023
Serving Size:
10
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
Fill your kitchen with the aroma of homemade cornbread! Add a bit of sugar and spice by making this fun twist on the traditional cornbread. Bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tsp salt
- 3 1/2 tsps baking powder
- 1/3 cup melted butter
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup milk
- 1 cup cranberries
- 3 tbsps minced jalapeño peppers
- 1 seeded and sliced jalapeño pepper for decorating
Directions
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Combine flour, cornbread, sugar, baking powder, and salt in a bowl. Mix with a fork to break up any clumps.
- Add eggs, milk, and butter; stir vigorously.
- Add vanilla extract; stir until batter is smooth and well combined.
- Fold in cranberries and minced jalapeno peppers.
- Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
- Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.
Enjoy alone or as a side dish with a nice helping of 2020 La Cruz Pinot Noir this Thanksgiving.
