Cheddar Jalapeño Corn Muffins

Cheddar Jalapeño Corn Muffins

Sharp cheddar and diced jalapeño turn classic corn muffins into a spicy, savory side.

Total 33 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These corn muffins pack a moist, tender crumb with pockets of melted cheddar and bursts of fresh jalapeño heat. A touch of honey balances the spice, making them a good match for chili, barbecue, or a simple bowl of soup. They come together quickly with pantry staples and bake in under 20 minutes.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons honey
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 jalapeños, seeded and diced
  • 1/2 cup frozen corn kernels, thawed

Method

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Fold in the shredded cheddar, diced jalapeños, and corn kernels until evenly distributed.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 16 to 20 minutes.

  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

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    Cheddar Jalapeño Corn Muffins

    These corn muffins pack a moist, tender crumb with pockets of melted cheddar and bursts of fresh jalapeño heat. A touch of honey balances the spice, making them a good match for chili, barbecue, or a simple bowl of soup. They come together quickly with pantry staples and bake in under 20 minutes.

    33 min 12 muffins 215 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/3 cup unsalted butter, melted
    • 2 tablespoons honey
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 2 jalapeños, seeded and diced
    • 1/2 cup frozen corn kernels, thawed

    Method

    1. 1

      Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease the cups.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

    5. 5

      Fold in the shredded cheddar, diced jalapeños, and corn kernels until evenly distributed.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    7. 7

      Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 16 to 20 minutes.

    8. 8

      Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.