These spicy jalapeño cornbread muffins are a delightful twist on a classic, perfect for pairing with hearty dishes or enjoying on their own.
Preheat your oven to 200°C (400°F) and grease a 12-cup muffin tin.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper.
Whisk the dry ingredients thoroughly to distribute the leavening agents evenly.
In another bowl, whisk together the yogurt, buttermilk, melted butter, and egg until smooth.
Bring the wet ingredients to room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped jalapeños gently into the batter.
Reserve a few jalapeño slices for topping if desired.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
Serve warm or at room temperature with your favorite dishes or spreads.
Pair with chili or enjoy with a pat of butter for a delightful treat.
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