Jalapeño Cornbread Muffins Recipe


Jalapeño Cornbread Muffins are sure to please everyone with the option to make them spicy or savory and mild. Crumble these whole grain, gluten-free muffins into a bowl of hot Veggie Chili or enjoy them on the side with a salad. These make a perfect take away breakfast and give you the starch based energy to keep you satisfied until your next Protective Diet meal.

  • Yield : 10 muffins
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

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Recipe Comments

Comments (17)

  1. posted by PlantstronginTEXAS on May 17, 2013

    I just made these tonight because I had a big pot of soup and cornbread sounded good. These muffins have a lot of corn flavor. Mine turned out a bit dry but they were really good crumbled into my hot soup. I did leave out the stevia also. I felt good eating them knowing there was no fat .

  2. posted by Denise on November 2, 2013

    These were so good crumbled over the Veggie Chili! I’m going to freeze some so that I have them the next time I make the chili, which I know will be a staple this winter!

  3. posted by Brittany on November 9, 2013

    These are DELICIOUS! I could not recommend them enough. Perfect with Julie’s veggie chili. I used 1/2 the amount of stevia.

  4. posted by Jennifer on November 14, 2013

    These turned out quite dry. I took them to a family get together with omnivores and it was a mixed bag. Some loved them, some politely took a few bites and threw out the rest. I liked (not loved) them. I will try more liquid the next time, I will make them again.

  5. posted by Julie Marie on November 27, 2013

    The recipe has been revised. No more dry muffins!

  6. posted by Penny on December 2, 2013

    Made these tonight and they were a huge hit. At first I didn’t think they were cooked enough in the middle but my daughter said she liked them like that and after they cooled off the center firmed up. I’m really loving how simple and easy these recipes are and how great all of them have been.

  7. posted by karen harris on December 13, 2013

    Made these today. I replaced the soy milk with unsweetened almond milk and the jalapeño with green chile. Fabulous! This is a very substantial muffin and would be good for breakfast as well as dinner. I may try to bake in a 9×13 pan and then use as “stuffing” topped with red chile gravy (no flour or oil) for our Christmas Eve dinner. Great recipe Julie Marie!

  8. posted by tina iovine on January 6, 2014

    Absolutely LOVE these muffins!! Such a great recipe!! I have to make more and freeze them!! Thanks Julie!!

  9. posted by newhopeden on February 12, 2014

    I didn’t add the peppers because they all ended up in my chili. But the muffins turned out good and went good with the spicy chili!

  10. posted by Amy on October 28, 2014

    These are my go to breakfast on a regular basis!! I don’t like jalapenos so I add onion and a little spinach to make these extra special. I also love using a mini muffin pan for extra portability!

  11. posted by Penny on November 19, 2014

    Made these again but used the Masa Harina for the corn flour. Love it, couldn’t stop scooping it from the bowl to taste!
    Julie your recipes amaze me every time I make one:
    1) they are so easy to throw together
    2) you use simple ingredients not something I have to run around town to find for one recipe
    3) your recipes are ALWAYS so tasty!!

    I have NEVER found a more sustainable ‘diet’ (which is now my lifestyle) than PD. :-)

  12. posted by huclkengirl on November 20, 2014

    I didn’t add the spice but they muffins were awesome! I loved them! Really good with the chili!

  13. posted by Stephen on December 5, 2014

    To fulfill a request from my son for chili and cornbread I turned to Julie…again. While the chili was my own recipe, I did use the muffin recipe and made a batch of 12. Very simple recipe with ingredients I had on hand. I balked a bit at the stevia, as I didn’t have liquid, just the pure stevia extract powder, which my wife uses in her tea. I am not a big fan of the taste of stevia, but stuck with the recipe. I am sure I didn’t even use 1/4 teaspoon.

    Once I mixed the muffin batter I probably should have tasted it a bit more. It could have used a bit more sweetener, but I didn’t any additional. I figured my wife and son would be eating them with the chili and wouldn’t need a sweeter flavor. Previous attempts at corn muffins (not Julie’s) resulted in very sweet muffins because of the maple syrup and agave nectar in the recipe. Thankfully these corn muffins came up very nice when I pulled them from the oven.

    Opinions on the muffins were pretty consistent from the 4 people who ate them last night. I am probably the harshest critic and thought they might of been a bit too dense, not sure if that was a kitchen issue or just hot the recipe comes together with using the corn flour (masa harina in my case). Regardless of what I think they still tasted fantastic! I wish I would have used frozen sweet corn as this would have added to the overall flavor. Everyone else enjoyed the muffins in the chili and thought they tasted wonderful.

    Thanks again Julie for another tasty morsel from your PD kitchen!

    • posted by Julie Marie on December 5, 2014

      Thanks for the review! I skip the stevia sometimes and never miss it. I will be coming out with a new corn bread recipe that I’ve been testing.

  14. posted by Chris Young on December 5, 2014

    Will this work in a waffle iron?

  15. posted by CStephen2015 on December 7, 2014

    I ended up trying the recipe as written. Excellent!!

  16. posted by Dorothy on April 12, 2015

    I wonder how this would taste using vegetable stock instead of the milk? Has anyone tried this??

  17. posted by psymjw on September 7, 2015

    They are definitely not dry any longer with the new recipe. Moist and deliacious! Perfect with PD chili or for a savory grab-n-go breakfast.

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