Favorite Jalapeno Corn Muffins

Name: Favorite Jalapeno Corn Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 muffins
Cuisine: North America, Mexican
Ingredients: 1/2 cup all-purpose flour; 1/2 cup cornmeal; 4-1/2 teaspoons brown sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; Dash pepper; 1 large egg, room temperature; 1/3 cup sour cream; 1/4 cup 2% milk; 1 tablespoon canola oil; 1 can (8-3/4 ounces) whole kernel corn, drained; 1/2 to 1 jalapeno pepper, seeded and minced; HONEY BUTTER:; 1/4 cup butter, softened; 2 tablespoons honey

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Mary Thomas, Hugo, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 23, 2022

Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota

Jalapeno Cornbread Muffins Tips

How can you make jalapeno cornbread muffins spicier?

You can add another jalapeno pepper, making sure to include the seeds for extra heat. All out of peppers? Add 1/8 teaspoon cayenne pepper to the dry ingredients.

What are some variations of this jalapeno cornbread muffins recipe?

You can use canned jalapenos instead of fresh, or add minced chipotle peppers in adobo sauce. Tone down the spice level by using sweet bell peppers instead of jalapenos, and mix in shredded cheddar or pepper jack cheese for an extra layer of creamy flavor.

What can you serve with jalapeno cornbread muffins?

Serve these muffins alongside a big pot of homemade chili or chicken tortilla soup. They’d also go nicely with slow-cooker barbacoa or roasted pork.

—Elizabeth Harris

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Favorite Jalapeno Corn Muffins

4 Reviews Add your review

Yield:8 muffins

Prep:20 min

Cook:15 min

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Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg, room temperature
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, seeded and minced
honey butter:

1/4 cup butter, softened
2 tablespoons honey

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Directions

1
Preheat oven to 400°. In a small bowl, combine first 7 ingredients. In another bowl, combine egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.

2
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine butter and honey. Serve with warm muffins.