Corn Muffins With Jalapenos And Lime Butter Recipe

Name: Corn Muffins With Jalapenos And Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, softened, and divided; 1 cup chopped onion; 2 garlic cloves, minced; 1 cup fresh corn kernels (about 2 ears); 2 teaspoons minced jalapenos; 1 teaspoon salt, divided; 1 cup flour; 1 cup yellow cornmeal; 1/4 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon chili powder; 1 1/4 cups buttermilk (fat free is fine); 2 large eggs; 1 large egg white; 1 tablespoon fresh lime juice; 1 tablespoon honey

Servings: persons

6 tablespoons butter, softened, and divided
1 cup chopped onion
2 garlic cloves, minced
1 cup fresh corn kernels (about 2 ears)
2 teaspoons minced jalapenos
1 teaspoon salt, divided
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon chili powder
1 1/4 cups buttermilk (fat free is fine)
2 large eggs
1 large egg white
1 tablespoon fresh lime juice
1 tablespoon honey

1
Preheat oven to 400u00b0.
2
Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
3
Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
4
Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
5
Combine buttermilk, eggs and egg white in a large bowl.
6
Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
7
Spoon batter into 15 muffin cups coated with cooking spray.
8
Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
9
Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
10
Serve with muffins.

1139

kcal

Calories

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 17 ingredients. The key ingredients include: 6 tablespoons butter, softened, and divided, 1 cup chopped onion, 2 garlic cloves, minced, 1 cup fresh corn kernels (about 2 ears), and more.

Yes, Corn Muffins With Jalapenos And Lime Butter 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 Muffins With Jalapenos And Lime Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions