Recipe courtesy of Tiffani Thiessen

Jalapeno Corn Muffins

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 12 muffins
Save Recipe

Ingredients

8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin

1 cup fine yellow cornmeal 

1 cup corn flour 

2 teaspoons baking powder 

1/4 teaspoon kosher salt 

2 large eggs, lightly beaten 

1 cup whole milk 

1 cup frozen corn kernels 

2 tablespoons minced jalapeno (about 1 jalapeno) 

Directions

Special equipment:
a 12-cup standard muffin tin
  1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
  2. Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, milk and melted butter.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
  5. Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Jalapeno Cheddar Cornbread

Jalapeno Corn Muffins

Cheddar Jalapeno Corn Muffins

Jalapeno-Jack Corn Muffins

Jalapeno Corn Cuffins (Cupcake-Muffins)

Corn Muffins

Jalapeno Buttered Corn

Raspberry Corn Muffins