Best 6 Kale Corn And Jalapeno Muffins Recipes

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Feast your eyes on our tantalizing trio of muffin recipes, each bursting with its own unique flavor profile. Get ready to embark on a culinary journey that will leave your taste buds dancing.

1. **Kale, Corn, and Jalapeno Muffins**: Savor the delightful combination of earthy kale, sweet corn, and a hint of spicy jalapeno in these wholesome muffins. The vibrant green hue of the kale peeks through the golden-brown exterior, promising a burst of flavor in every bite.

2. **Creamy Corn and Poblano Muffins**: Indulge in the comforting embrace of creamy corn and roasted poblano peppers, harmoniously blended in these muffins. The sweetness of the corn and the smoky warmth of the poblano create a symphony of flavors that will elevate your breakfast or brunch experience.

3. **Sweet Cornbread Muffins**: Treat yourself to the classic Southern charm of sweet cornbread muffins, brimming with the irresistible flavors of cornmeal, honey, and a hint of cinnamon. These golden gems are perfect for any occasion, whether it's a cozy family breakfast or a delightful afternoon snack.

Let's cook with our recipes!

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin
1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)

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.

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.

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

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

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.

Tips:

  • For the best flavor, use fresh kale. If using store-bought kale, be sure to wash it thoroughly and remove the stems.
  • If you don't have cornmeal, you can use all-purpose flour instead. However, the cornmeal adds a nice texture and flavor to the muffins.
  • Be sure to finely chop the jalapeno before adding it to the batter. This will help to distribute the heat evenly throughout the muffins.
  • Don't overmix the batter. Overmixing can result in tough muffins.
  • Preheat the oven to the correct temperature before baking the muffins. This will help to ensure that they cook evenly.
  • To test if the muffins are done, insert a toothpick into the center of one. If the toothpick comes out clean, the muffins are done.
  • Let the muffins cool for a few minutes before serving. This will help to prevent them from falling apart.

Conclusion:

These Kale, Corn, and Jalapeno Muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a new muffin recipe, give these a try!

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