Jalapeno-Cheddar Corn Muffins Recipe

Name: Jalapeno-Cheddar Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter; ½ cup chopped onion; 1 tablespoon seeded finely chopped fresh jalapeno pepper; 1 ¾ cups unbleached all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup canned creamed corn (from a 14 oz. can); 1 cup buttermilk; 1 egg; 1 dash Tabasco sauce; 1 ½ cups shredded sharp cheddar cheese

Servings: persons

½ cup unsalted butter
½ cup chopped onion
1 tablespoon seeded finely chopped fresh jalapeno pepper
1 ¾ cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup canned creamed corn (from a 14 oz. can)
1 cup buttermilk
1 egg
1 dash Tabasco sauce
1 ½ cups shredded sharp cheddar cheese

1
Lightly butter 12 muffin cups; set aside.
2
Add 1/2 cup butter to a large skillet, melt over medium-high heat.
3
Add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
4
In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
5
In another bowl, add the corn, buttermilk, egg, Tabasco, and the onion mixture; whisk until blended.
6
Add the corn mixture to the dry ingredients, along with 1 cup cheese.
7
Stir until just moistened; do not overmix.
8
Pour batter evenly into 12 muffin cups.
9
Sprinkle with the remaining cheese.
10
Bake at 400 for 20-22 minutes or until golden and wooden pick comes out clean.
11
Cool on a wire rack before removing from the pan.

1280

kcal

Calories

108

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: ½ cup unsalted butter, ½ cup chopped onion, 1 tablespoon seeded finely chopped fresh jalapeno pepper, 1 ¾ cups unbleached all-purpose flour, and more.

Yes, Jalapeno-Cheddar Corn 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!

Jalapeno-Cheddar Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions