Jalapeno Corn Muffins

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
14 regular-sized muffins
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped onions
  • 1 cup fresh corn kernels
  • 3/4 teaspoon plus pinch 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, lightly beaten
  • 1 tablespoon minced seeded green jalapenos
  • 1 tablespoon minced seeded red jalapenos
  • 3 tablespoons honey
Directions
  • Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.

  • In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

  • In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

  • Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

    Recipe courtesy of Bobby Flay