Preheat oven to 190°C / 375°F. Line or grease a muffin tray.
In a bowl, whisk cornmeal, flour, sugar, baking powder, salt, and paprika.
In another bowl, whisk eggs, milk, and oil/butter.
Add wet ingredients to dry. Mix just until combined (don't overmix).
Fold in cheese, jalapeños, corn, and herbs.
Divide batter evenly into muffin cups. Sprinkle extra cheese and jalapeño slices on top.
Bake 18–22 minutes until golden and a toothpick comes out clean.
Cool 5 minutes, then enjoy warm.
