Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease each cup with canola oil.

In a large bowl, mix together cornmeal, all-purpose flour, baking powder, sea salt, and cayenne pepper until well combined.

In another bowl, whisk buttermilk, canola oil, and eggs until smooth. Add agave syrup or honey if desired.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the cheddar cheese and jalapeños.

Spoon the batter into the muffin tin, filling each cup about two-thirds full.

Bake for 15-20 minutes until golden and a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.