Creating Jalapeno Cheddar Parmesan Cornbread Muffins is a simple process. Follow these easy steps for the perfect outcome:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by greasing it or lining it with paper liners.

2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk until well mixed.

3. Add Cheeses: Gently fold in the grated cheddar and Parmesan cheeses to the dry ingredients, ensuring they are evenly distributed.

4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and vegetable oil until fully combined.

5. Incorporate Wet into Dry: Pour the wet mixture into the dry ingredients. Stir until just combined—do not overmix.

6. Add Jalapenos: Fold in the diced jalapenos and cilantro (if using), ensuring they are spread throughout the batter.

7. Fill Muffin Tin: Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool further.