There’s nothing quite like pulling a warm tray of cornbread muffins out of the oven. Golden tops, soft crumb inside, with the smell of melted cheddar and roasted jalapeños filling up the kitchen. And when you bite into one? Boom—cheesy, spicy, buttery goodness… and yep, completely gluten-free.
If you’ve ever tried a dry, crumbly gluten-free muffin that tasted more like sawdust than food, I get it. I’ve been there too. But these? These muffins are moist, flavorful, and don’t fall apart the second you breathe on them. The key? Real, fresh ingredients that actually belong in your pantry. Nothing weird. Nothing complicated.
Let’s talk about how to make this magic happen—without the gluten.
Why These Muffins Just Work
Before we jump into mixing bowls and measuring cups, here’s what makes these cheddar jalapeño cornbread muffins so good:
Fresh-grated sharp cheddar gives you those melty pockets of salty flavor.
Fresh jalapeños (not pickled ones) bring in just the right heat. You get a tingle, not a fire.
Locally milled gluten-free cornmeal gives structure and real corn flavor.
A little Greek yogurt or buttermilk helps keep everything soft, not gritty.
Perfect for pairing with chili, soups, barbecue ribs—or just eating straight from the pan with a pat of butter while nobody’s watching. No shame in that.
Real Talk: Storage & Reheating
These muffins hold up well for 2–3 days in an airtight container at room temp. After that, stick ‘em in the fridge. To reheat, pop one in the microwave for about 15–20 seconds, or better yet, toast it in a skillet with a little butter. That crust? Crispy cheddar heaven.
You can also freeze them—wrap individually, toss in a freezer bag, and they’ll keep for up to 2 months. Perfect for busy weeknights or when that chili craving hits.
How to Make These Muffins Even More Yours
Want to get creative? Here’s a few swaps and upgrades:
Extra spicy? Leave in the jalapeño seeds or toss in a pinch of cayenne.
Less spicy? Swap jalapeños for diced green bell pepper for flavor without the kick.
More cheese? Yes, always yes. A little pepper jack or smoked gouda? Game changer.
Add corn kernels for texture and sweetness. Just fold in 1/2 cup fresh or frozen sweet corn.
Make it dairy-free with plant-based yogurt, almond milk, and vegan cheese. Still works great.
What to Eat These With (A Few Killer Combos)
These muffins are the kind of side dish that go with just about anything savory, but here are a few favorites:
Chili night: Thick beef chili, white chicken chili, or even vegetarian black bean chili.
Southern BBQ: Pulled pork, grilled chicken, smoked brisket… you name it.
Soup & Salad: Creamy tomato soup or hearty corn chowder.
Breakfast twist: Split in half, toasted, and topped with a fried egg and avocado.
Final Notes From My Kitchen
This is one of those recipes I’ve made for potlucks, family dinners, and cold Sundays where soup just isn’t enough. The jalapeños bring heat but not fire, the cheddar melts into creamy ribbons, and the muffin itself? Tender and full of flavor.
Every time I serve these, someone says: “Wait… this is gluten-free?” Yup. And nobody misses the wheat.
Bake a batch today, and see if you don’t end up grabbing one every time you walk by the kitchen. No judgment. Happens to the best of us.
Print
Gluten Free Cheddar & Jalapeño Cornbread Muffins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These gluten-free muffins are cheesy, spicy, and unbelievably moist. Perfect for chili night,
Ingredients
Dry Ingredients:
1 cup fine yellow gluten-free cornmeal (make sure it’s labeled gluten-free)
3/4 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1:1 or King Arthur)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Wet Ingredients:
2 large eggs
3/4 cup whole milk or buttermilk
1/2 cup plain Greek yogurt (full fat)
1/3 cup melted unsalted butter
1 tablespoon honey or maple syrup (optional, but balances the heat)
Add-Ins:
1 cup freshly shredded sharp cheddar cheese
1–2 fresh jalapeños, seeds removed and finely diced (use more or less based on your heat tolerance)
Optional: extra cheese and jalapeño slices for topping
Instructions
Set your oven to 375°F. Line a standard 12-cup muffin tin with parchment liners or lightly grease with butter or olive oil spray. You don’t want your muffins sticking.
In a large mixing bowl, combine the cornmeal, gluten-free flour, baking powder, baking soda, salt, and black pepper. Give it a quick whisk so everything’s spread out evenly.
In another bowl, crack in the eggs, then add your milk, yogurt, melted butter, and honey or maple syrup. Whisk until smooth and creamy.
Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula—don’t overmix, or your muffins will turn tough. The batter should be thick but pourable.
Stir in the shredded cheddar and diced jalapeños. Save a bit of each if you want to sprinkle them on top for that Pinterest-perfect finish.
Spoon the batter evenly into your prepared muffin tin. Fill each cup about 3/4 full. Add that extra cheese and jalapeño on top if you’re feelin’ fancy.
Pop them in the oven and bake for 16–20 minutes. Check with a toothpick—when it comes out clean, they’re done. Tops should be lightly golden and springy to the touch.
Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Eat them warm if you can—they’re unbeatable fresh out of the oven.
Notes
For a mild version, use just one jalapeño and remove all seeds.
For extra richness, swap milk with buttermilk or add a handful of sweet corn.
Store in an airtight container for up to 2 days at room temp or freeze for up to 2 months.
To reheat, microwave for 20 seconds or toast in a skillet with butter for crispy edges.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread, Sides, Snacks
- Method: Baked
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 2g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
