Cornbread Muffin Recipe at The Little Shop of Olive Oils

Jalapeño Olive Oil Corn Muffins


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 1/3 cup Jalapeno Olive Oil
  • 1 cup grated cheddar cheese


  • Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  • In another bowl, beat together the milk, eggs, and Jalapeño Olive Oil.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  • Fold in the grated cheddar cheese.
  • Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  • Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.


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