Best 9 Jalapeno Corn Bread Muffins Recipes

JALAPENO CORNBREAD MUFFINS

Steps:

• Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
• In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
• In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
• Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.

JALAPENO CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
• Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
• In a medium bowl, whisk together the eggs, milk and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
• Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.

JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

JALAPENO CORN MUFFINS

Steps:

• Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
• With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

JALAPENO CORNBREAD MUFFIN

Steps:

• Preheat the oven to 350 degrees F.
• Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
• Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

CORN AND JALAPEñO MUFFINS

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.

JALAPENO CORN-BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
• In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
• Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
• Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
• Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.