Jalapeno Corn Muffins Recipe

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Gallery Jalapeno Corn Muffins Credit: Sang An Recipe Summary prep: 10 mins total: 45 mins Servings: 4

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

Gallery Jalapeno Corn Muffins Credit: Sang An

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Gallery

Jalapeno Corn Muffins      Credit: Sang An  

Jalapeno Corn Muffins

Credit: Sang An

Jalapeno Corn Muffins

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Recipe Summary

prep: 10 mins total: 45 mins

Servings: 4

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

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

Directions

Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

Reviews (3)

 Add Rating & Review     61 Ratings   5 star values:        18    4 star values:        21    3 star values:        14    2 star values:        7    1 star values:        1        

Reviews (3)

Add Rating & Review     61 Ratings   5 star values:        18    4 star values:        21    3 star values:        14    2 star values:        7    1 star values:        1       

Add Rating & Review

61 Ratings 5 star values: 18 4 star values: 21 3 star values: 14 2 star values: 7 1 star values: 1

61 Ratings 5 star values: 18 4 star values: 21 3 star values: 14 2 star values: 7 1 star values: 1

61 Ratings 5 star values: 18 4 star values: 21 3 star values: 14 2 star values: 7 1 star values: 1

• 5 star values: 18 4 star values: 21 3 star values: 14 2 star values: 7 1 star values: 1

  Martha Stewart Member     Rating: 5 stars       10/02/2018   Bake them every Columbus Day weekend - always a hit. I make them in mini loaf pans and it works great.  
  
  Martha Stewart Member     Rating: Unrated       10/25/2011   Holy butter batman....Excellent start but I am going to make a couple of changes for next time. 1 pepper, chopped whole instead of 2. 3/4 stick of butter instead of 1 stick. 1/2 cup of corn kernels instead of 1/4. I am going to use this as part of my appetizer for my southwest style thanksgiving dinner. Baked in tiny muffin tins and served with a shaving of seriously sharp cheddar cheese.  
  
  Martha Stewart Member     Rating: Unrated       09/12/2011   These are super-moist, slightly dense and spicy-sweet. There is no room at my table for dry cornbread so I made these several times this summer! I like to serve them with sticky low-and-slow cooked ribs, Rainbow Slaw (search bonappetit.com) and these tasty muffins. They are good fresh and hot, room-temp or cold for breakfast the next day ;)  
  

  Martha Stewart Member

  Rating: 5 stars 10/02/2018

Bake them every Columbus Day weekend - always a hit. I make them in mini loaf pans and it works great.

Rating: 5 stars

Rating: Unrated 10/25/2011

Holy butter batman….Excellent start but I am going to make a couple of changes for next time. 1 pepper, chopped whole instead of 2. 3/4 stick of butter instead of 1 stick. 1/2 cup of corn kernels instead of 1/4. I am going to use this as part of my appetizer for my southwest style thanksgiving dinner. Baked in tiny muffin tins and served with a shaving of seriously sharp cheddar cheese.

Rating: Unrated

Rating: Unrated 09/12/2011

These are super-moist, slightly dense and spicy-sweet. There is no room at my table for dry cornbread so I made these several times this summer! I like to serve them with sticky low-and-slow cooked ribs, Rainbow Slaw (search bonappetit.com) and these tasty muffins. They are good fresh and hot, room-temp or cold for breakfast the next day ;)

All Reviews for Jalapeno Corn Muffins

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Jalapeno Corn Muffins

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest