Description
Fluffy cornbread muffins with a spicy kick from jalapeños and rich cheddar cheese, perfectly baked in an air fryer.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 egg
- 1/4 cup sugar
- 1 cup shredded cheddar cheese
- 2 jalapeños, finely chopped
Instructions
- Preheat the air fryer to 350°F (175°C).
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk milk, sour cream, melted butter, egg, and sugar.
- Combine wet and dry ingredients, then fold in cheese and jalapeños.
- Spoon batter into greased muffin cups, filling 3/4 full.
- Air fry for 12-15 minutes until golden and a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Adjust jalapeño quantity for more or less heat.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the air fryer for 2-3 minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Bread
- Method: Air Fryer
- Cuisine: American