Spice up your meal with these flavorful Gluten-Free Jalapeño Cornbread Muffins! Packed with the perfect balance of sweetness from cornmeal and a kick of heat from fresh jalapeños, these muffins are a gluten-free twist on a classic Southern favorite. Whether served as a side to chili or enjoyed on their own, they’re sure to be a hit at your next gathering!
Ingredients You’ll Need for Gluten-Free Jalapeño Cornbread Muffins
- Dry Ingredients:
- 1 cup gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Wet Ingredients:
- 2 large eggs
- 1 cup milk (or plant-based milk for a dairy-free version)
- 1/4 cup melted butter (or olive oil for a dairy-free version)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Add-ins:
- 2 fresh jalapeños, seeds removed and finely chopped
- 1/2 cup shredded cheddar cheese (optional, or use a dairy-free cheese)
- 1/4 cup chopped green onions (optional, for extra flavor)
How to Make Gluten-Free Jalapeño Cornbread Muffins
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease or line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and baking soda. Set aside.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk the eggs, milk, melted butter (or oil), honey (or maple syrup), and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Add the Jalapeños and Other Add-ins:
- Gently fold in the chopped jalapeños, shredded cheddar cheese (if using), and green onions (if using).
- Fill the Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Cool and Serve:
- Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Why This Recipe Works
- Gluten-Free and Flavorful: With the combination of cornmeal and gluten-free flour, these muffins have a light, fluffy texture while maintaining the richness of classic cornbread.
- Perfect Balance of Sweet and Heat: The natural sweetness of the cornmeal pairs beautifully with the spicy kick from the jalapeños, making for a deliciously addictive muffin.
- Customizable: Add cheese, herbs, or extra spices to suit your taste. You can even make them dairy-free or vegan by substituting with plant-based ingredients.
Pro Tips for Perfect Gluten-Free Jalapeño Cornbread Muffins
- Don’t Overmix the Batter: Gluten-free flours can become dense if overmixed, so stir gently until everything is combined.
- Adjust the Heat Level: If you like it milder, remove all the seeds from the jalapeños before chopping. For extra heat, add a pinch of cayenne pepper or chili flakes to the batter.
- Use Fresh Jalapeños: Fresh jalapeños give the best flavor and texture. Avoid using pickled jalapeños as they might make the batter too moist.
Serving Suggestions for Gluten-Free Jalapeño Cornbread Muffins
- Serve alongside a bowl of chili or a hearty soup for a comforting, satisfying meal.
- These muffins also make a great snack with a dollop of sour cream or a smear of butter.
- Enjoy them at a BBQ or picnic for a flavorful addition to your spread.
Storage Guidelines
- Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want them to last longer, store the muffins in the fridge for up to 1 week.
- Freezing: These muffins freeze well. Wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature or warm in the oven for 5-10 minutes at 350°F (175°C).
Gluten-Free Jalapeño Cornbread Muffins
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Instructions
-
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
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Preheat the oven to 375°F (190°C) 🔥.
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Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
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Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
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Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
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Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
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Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
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Serve hot ♨ and enjoy!
Servings 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 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
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
