Best 18 Jalapeno Corn Muffins Recipes

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Indulge in the delightful flavors of Jalapeno Corn Muffins, a tantalizing treat that combines the zesty kick of jalapenos with the sweet crunch of corn. These muffins are not only incredibly delicious but also versatile, serving as a perfect accompaniment to various meals or as a delectable snack on their own. Whether you prefer a classic version or one with a cheesy twist, this article offers two irresistible recipes to satisfy your taste buds. Embrace the culinary adventure and embark on a journey of flavor with these exceptional Jalapeno Corn Muffins.

Check out the recipes below so you can choose the best recipe for yourself!

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

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.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

CORN AND JALAPEñO MUFFINS



Corn and Jalapeño Muffins image

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

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeño chile, finely chopped
Kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
1 cup/145 grams white or yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces/85 grams grated Cheddar cheese

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

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

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.

JALAPENO-CHEDDAR CORN MUFFINS



Jalapeno-Cheddar Corn Muffins image

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

Provided by uncledoofus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup frozen corn kernels (optional)
4 jalapenos, minced
1 -2 jalapeno, cut in thin slices

Steps:

  • Preheat oven to 400°F.
  • Spray muffin tins with butter flavor cooking spray.
  • combine the eggs,buttermilk,and melted butter in a bowl.
  • In another large bowl Combine all the dry ingredients and whisk together to blend.
  • Add the shredded Cheddar and the corn kernels to the dry ingredients.
  • Add the wet ingredients and mix gently, until everything is moist (do not over mix).
  • Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
  • place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER



Cheddar Corn Muffins with Jalapeño Butter image

Provided by Andrea Albin

Categories     Bread     Egg     Brunch     Side     Bake     Thanksgiving     Quick & Easy     Cheddar     Cornmeal     Jalapeño     Butter     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 12 muffins

Number Of Ingredients 14

For muffins:
5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Make corn muffins:
  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
  • Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
  • Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeño butter while muffins bake:
  • Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.

KALE, CORN, AND JALAPENO MUFFINS



Kale, Corn, and Jalapeno Muffins image

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

1 bunch kale, cleaned and torn into 2-inch pieces
1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs, room temperature
2 tablespoons honey
1 jalapeno, seeded and finely diced
1 cup fresh or thawed frozen corn kernels

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 CORN MUFFINS WITH HONEY BUTTER



Jalapeno Corn Muffins With Honey Butter image

These are yummy, no cheese in this one but the honey or maple butter fits perfectly here, even with the jalapeño. Recipe makes 8 muffins so for small families it wont be to much. Just double the amounts for more. From TOH

Provided by MarraMamba

Categories     Quick Breads

Time 35m

Yield 8 muffins

Number Of Ingredients 15

1/2 cup flour
1/2 cup cornmeal
4 1/2 teaspoons brown sugar (or Splenda brown blend)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 dash pepper
1 egg
1/3 cup sour cream
1/4 cup 2% low-fat milk
1 tablespoon canola oil
1 (8 3/4 ounce) can whole kernel corn, drained
1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted)
1/4 cup butter
2 tablespoons honey

Steps:

  • Preheat oven to 400°F.
  • In a small bowl combine first 7 ingredients.
  • In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
  • Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
  • In a small bowl combine honey and butter; serve with warm muffins.

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER



Jalapeño Corn Muffins with Red Bell Pepper image

Categories     Bread     Breakfast     Brunch     Bake     Picnic     Corn     Bell Pepper     Summer     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 14

Number Of Ingredients 16

Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels, thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons finely chopped seeded jalapeño chili

Steps:

  • Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
  • Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Emeril Lagasse

Categories     side-dish

Time 40m

Yield 14 regular-sized muffins

Number Of Ingredients 15

2 tablespoons unsalted butter
1/3 cup finely chopped onions
1 cup fresh corn kernels
3/4 teaspoon plus pinch salt
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
Pinch cayenne pepper
1/3 cup shredded Cheddar
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 tablespoon minced seeded green jalapenos
1 tablespoon minced seeded red jalapenos
3 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
  • In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  • In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
  • Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Marian Burros

Categories     appetizer

Time 35m

Yield 11 muffins

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 cup cream-style corn
4 or more fresh jalapeno peppers, seeded and chopped finely
1/4 pound very sharp grated white Cheddar cheese
1/2 cup olive oil
2 eggs, lightly beaten
1 cup buttermilk

Steps:

  • Grease 11 medium-size muffin cups.
  • Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
  • In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
  • Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 2 grams, TransFat 0 grams

JALAPENO-JACK CORN MUFFINS



Jalapeno-Jack Corn Muffins image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Steps:

  • Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 13

1-1/2 cups yellow cornmeal
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
2 eggs
1 cup fat-free milk
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped seeded jalapeno peppers

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

JALAPENO CORN-BREAD MUFFINS



Jalapeno Corn-Bread Muffins image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield Eight muffins

Number Of Ingredients 15

1 cup sifted flour
1 cup cornmeal, preferably stone ground
1 tablespoon sifted baking powder
1 teaspoon dried hot red-pepper flakes
1/2 teaspoon salt, if desired
1 1/2 teaspoons ground cumin
2/3 cup sour cream
2/3 cup milk
2 tablespoons melted butter
1 large egg
1/3 cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
1/3 cup finely diced green onions or scallions
1/3 cup drained canned corn kernels
1 3/4 cups finely grated sharp Cheddar cheese
Melted butter or liquid bacon fat for greasing muffin tins

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.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams

JALAPENO MEXICAN CORN MUFFINS



Jalapeno Mexican Corn Muffins image

Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.

Provided by Graybert

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

Steps:

  • Sift flour, baking powder and salt together.
  • Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
  • Spray a medium muffin tin or use paper liners and fill with the mixture.
  • Bake at 450 for 15-20 minutes.

JALAPENO JAM AND CORN MUFFINS



Jalapeno Jam and Corn Muffins image

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

1 1/4 cups flour
3/4 cup cornmeal (preferably stone-ground)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1/4 cup butter, melted
3 teaspoons sugar
2 eggs
1 1/2 cups corn kernels (fresh or frozen)
3/4 cup jalapeno jelly or 3/4 cup jalapeno jam

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.

JALAPENO BLUE-CORN MUFFINS



Jalapeno Blue-Corn Muffins image

Provided by Craig Claiborne

Categories     appetizer

Time 45m

Yield 12 muffins

Number Of Ingredients 14

6 tablespoons solid white shortening
9 tablespoons butter plus butter for greasing muffin tins
1/4 cup seeded, finely chopped red pepper
1/4 cup seeded, finely chopped green pepper
4 teaspoons seeded, finely chopped jalapeno or serrano peppers
1 tablespoon finely minced garlic
2 eggs, lightly beaten
1 cup buttermilk
1/8 teaspoon baking soda
1 cup flour
1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note)
2 tablespoons sugar
1 teaspoon salt, if desired
1 tablespoon baking powder

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the shortening in a skillet and when it is melted pour it into a small bowl.
  • Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
  • To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
  • Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
  • Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
  • Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
  • Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
  • Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
  • Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram

ZESTY JALAPENO CORN MUFFINS



Zesty Jalapeno Corn Muffins image

I make these tender corn muffins at least twice a month. My husband and relatives love the zippy flavor. -Shari Dore, Port Seven, Ontario

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2 packages (8-1/2 ounces each) corn bread/muffin mix
1/4 cup minced fresh cilantro
1 tablespoon grated lime zest
2 teaspoons ground cumin
2 large eggs
2/3 cup buttermilk
4 ounces cream cheese, cubed
2 jalapeno peppers, seeded and minced
4 green onions, finely chopped

Steps:

  • In a large bowl, combine the muffin mixes, cilantro, lime zest and cumin. Whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the cream cheese, jalapenos and onions., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 217 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

These are really good, and they're really easy to make.

Provided by Vickie Parks

Categories     Savory Breads

Time 30m

Number Of Ingredients 11

cooking spray
1 c all-purpose flour
1 c yellow cornmeal
2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 c lite corn syrup
1/4 c mazola cooking oil
1 c cream-style corn
4 oz shredded monterey jack cheese
2 Tbsp chopped jalapeno pepper

Steps:

  • 1. preheat oven to 400°F. Spray 12 muffin cups with cooking spray; set aside.
  • 2. In a medium bowl, combine flour, cornmeal, baking powder, and salt.
  • 3. In a large bowl, combine eggs, corn syrup, and oil. Stir in the flour mixture until well blended. Stir in the corn, cheese, and chopped jalapeno. Spoon into prepared muffin cups.
  • 4. Bake for 15 to 20 minutes or until lightly browned and firm to the touch. Cool in pan for 5 minutes on wire rack. Remove from pan and serve.

Tips:

  • Use fresh, sweet corn for the best flavor.
  • If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
  • If you like spicy muffins, add an extra jalapeño or two to the batter.
  • Be careful not to overmix the batter, as this will make the muffins tough.
  • Fill the muffin cups almost to the top, as the muffins will not rise very much.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Serve the muffins warm with butter, honey, or your favorite jam.

Conclusion:

These jalapeño corn muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or dinner. They are also a great way to use up leftover corn. So next time you have some extra corn on hand, be sure to try this recipe. You won't be disappointed!

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