Corn and Jalapeno Muffins Recipe

Name: Corn and Jalapeno Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, plus more for buttering muffin tins; 1 cup raw, tender corn kernels; 1 jalapeno 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

Servings: persons

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeno 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

1
Heat oven to 400 degrees.
2
Put 2 tablespoons butter in a skillet over medium heat.
3
Add corn kernels and jalapeno and cook gently for 2 minutes.
4
Season with salt and pepper and set aside.
5
Melt 4 tablespoons butter in a separate pan.
6
Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt.
7
Beat in eggs and buttermilk to make a thick batter.
8
Add corn kernels and jalapeno, as well as the melted butter from the separate pan, then stir in grated cheese.
9
Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin.
10
Bake for 10 minutes, until golden.

1300

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, plus more for buttering muffin tins, 1 cup raw, tender corn kernels, 1 jalapeno chile, finely chopped, Kosher salt, and more.

Yes, Corn and Jalapeno Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Jalapeno Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions