Sweet Corn Mini Muffins Recipe

Name: Sweet Corn Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb butter, room temperature; 2 cups sugar; 8 large eggs; 3 red jalapenos, diced; 8 ounces cheddar cheese, shredded; 8 ounces mozzarella cheese, shredded; 1 quart kernel corn, drained; 2 cups flour; 2 cups yellow cornmeal; 3 tablespoons baking powder; 1 teaspoon salt; Pam cooking spray, baking with flour spray

Servings: persons

1 lb butter, room temperature
2 cups sugar
8 large eggs
3 red jalapenos, diced
8 ounces cheddar cheese, shredded
8 ounces mozzarella cheese, shredded
1 quart kernel corn, drained
2 cups flour
2 cups yellow cornmeal
3 tablespoons baking powder
1 teaspoon salt
Pam cooking spray, baking with flour spray

1
Preheat oven to 350 degrees.
2
Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
3
Stir in jalapenos, corn and cheeses. Mix well.
4
Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
5
Put into preheated oven @ 300 degrees. Bake for 1 hour.
6
Remove and place on stove top for 15 minutes. Knock out onto a towel.
7
Garnish with fine diced cilantro. Serve with chips.

No nutrition data on file — estimate from the ingredient list.

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: 1 lb butter, room temperature, 2 cups sugar, 8 large eggs, 3 red jalapenos, diced, and more.

Yes, Sweet Corn Mini 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.

Sweet Corn Mini Muffins

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