Jalapeno Corn Muffins Recipe

Name: Jalapeno Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/3 cup finely chopped onions; 1 cup fresh corn kernels; Pinch salt plus 3/4 teaspoon 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; 1 tablespoon minced green jalapeno, seeds and stem removed; 1 tablespoon minced red jalapeno, seeds and stem removed; 3 tablespoons honey

Servings: persons

2 tablespoons butter
1/3 cup finely chopped onions
1 cup fresh corn kernels
Pinch salt plus 3/4 teaspoon 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
1 tablespoon minced green jalapeno, seeds and stem removed
1 tablespoon minced red jalapeno, seeds and stem removed
3 tablespoons honey

1
Preheat oven to 375 degrees F.
2
In a small saute pan, melt the butter over medium-low heat.
3
Add the onions and cook until soft and golden brown, 3 to 4 minutes.
4
Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally.
5
Remove from the heat and set aside to cool.
6
In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese.
7
In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey.
8
Add the buttermilk mixture to the flour mixture, stirring just until moistened.
9
Stir in the cooled onions and corn.
10
Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full.
11
Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean.
12
Remove from muffin tins and cool on wire rack.
13
Serve warm.

957

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 15 ingredients. The key ingredients include: 2 tablespoons butter, 1/3 cup finely chopped onions, 1 cup fresh corn kernels, Pinch salt plus 3/4 teaspoon salt, 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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