Best 3 Corn And Jalapeño Muffins Recipes
Indulge in the delightful combination of sweet corn and spicy jalapeños in our irresistible Corn and Jalapeño Muffins. These muffins are not just any ordinary muffins; they're a burst of flavor in every bite. Each muffin is carefully crafted with a batter made from scratch, featuring fresh corn kernels and diced jalapeños that deliver a perfect balance of sweetness and heat.
Our collection of recipes includes two variations of these delectable muffins: the classic Corn and Jalapeño Muffins and the even spicier Cheesy Corn and Jalapeño Muffins. Both recipes are easy to follow and promise a moist, fluffy muffin that will tantalize your taste buds.
The classic Corn and Jalapeño Muffins are a perfect treat for any occasion. They're great for breakfast, brunch, or as a snack. The subtle heat from the jalapeños adds a touch of excitement to the sweet corn flavor, making them a favorite among those who enjoy a mild spice.
For those who crave a more intense flavor experience, the Cheesy Corn and Jalapeño Muffins are a must-try. Loaded with shredded cheddar cheese and a touch of cayenne pepper, these muffins pack a punch. The combination of cheese, corn, and jalapeños creates a symphony of flavors that will leave you craving more.
Whether you prefer a classic or a spicy kick, our Corn and Jalapeño Muffins are sure to satisfy. So, preheat your oven and get ready to bake up a batch of these delicious muffins. Your taste buds will thank you!
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
KALE, CORN, AND JALAPENO MUFFINS
Serve these savory muffins with a dash of hot sauce for extra kick.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes one dozen
Number Of Ingredients 11
Steps:
- In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
JALAPENO JAM AND CORN MUFFINS
These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it.
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease muffin tin.
- Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
- In another large bowl, beat together buttermilk, butter and sugar.
- Mix in the eggs, then the corn, blending well after each addition.
- Add the flour mixture, and stir to combine lightly.
- Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
- Drop about 1 teaspoon of jelly on top of the batter in each cup.
- Top with the remaining batter, covering the jelly completely.
- Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
- Serve warm with butter.
Tips:
- Choose the right corn: Fresh corn is always the best choice for muffins, but frozen corn can also be used in a pinch. If using frozen corn, thaw it completely before using.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Use a muffin pan that is at least 2 inches deep: This will ensure that the muffins have enough room to rise.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will prevent the muffins from being underbaked or overbaked.
- Let the muffins cool slightly before serving: This will allow the flavors to develop and the muffins to set.
Conclusion:
Corn and jalapeño muffins are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or weeknight dinners. With their sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
