Jalapeno Corn Muffins Recipe

Name: Jalapeno Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, plus more for the 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 jalapeno peppers, seeded and finely chopped; 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels; Unsalted butter, for serving

Servings: persons

8 tablespoons (1 stick) unsalted butter, plus more for the 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 jalapeno peppers, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

1
Preheat the oven to 375F.
2
Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.
3
Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.
4
Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
5
With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined.
6
Fold in the melted butter.
7
Divide the batter among the muffin cups, filling each three-quarters full.
8
Bake until a cake tester inserted into the centers comes out clean, about 25 minutes.
9
Let the muffins cool in the tin 5 minutes.
10
Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm.
11
Serve with butter.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, plus more for the tin, melted, 3/4 cup nonfat buttermilk, 2 large eggs, 1/2 cup sour cream, and more.

Yes, Jalapeno 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.

Jalapeno Corn Muffins

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