1. Preheat and Prep the Pan

• Preheat the oven to 400°F (200°C).
• Lightly grease a 24-cup mini muffin tin with non-stick spray or melted butter.
• Set aside while you prepare the batter.

2. Mix the Dry Ingredients

• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
• Ensure all dry ingredients are evenly combined for consistent muffins.

3. Combine the Wet Ingredients

• In a separate bowl, beat the eggs lightly.
• Add buttermilk and melted butter to the eggs and whisk until well blended.
• Let the mixture sit for a few minutes to allow flavors to meld.

4. Make the Batter

• Pour the wet mixture into the bowl of dry ingredients.
• Gently mix with a spatula or wooden spoon until just combined.
• Do not overmix; a few lumps are fine and help maintain a tender texture.

5. Add Jalapeños and Cheddar

• Fold in shredded cheddar cheese and finely chopped jalapeños.
• Stir just enough to distribute evenly throughout the batter.

6. Fill the Muffin Pan

• Spoon batter into the prepared mini muffin cups, filling each about ¾ full.
• Optional: Top each muffin with a pinch of shredded cheese or a jalapeño slice for added flavor and presentation.

7. Bake the Muffins

• Place the pan in the preheated oven.
• Bake for 12–15 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
• Rotate the pan halfway through baking for even browning.

8. Cool and Serve

• Remove muffins from the oven and let them cool in the pan for 5 minutes.
• Transfer to a wire rack to cool completely.
• Serve warm or at room temperature with butter, honey, or chili.