Jalapeño Corn Muffins

Jalapeño Corn Muffins

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Jalapeño Corn Muffins!

Wholesome corn muffins, spiced up with Jalapeño!

I found this recipe for these Jalapeño Corn Muffins over at martha stewart and thought I would share.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 8 tablespoons unsalted butter
  • add'l amount melted butter to grease tin
  • 3/4 cup non-fat 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 salt
  • 2 jalapeño peppers, seeded and finely chopped
  • 1/4 cup fresh or thawed frozen corn kernels
  • unsaled butter (for serving)


  1. Preheat oven to 375°F.

  2. Brush the cups of a standard 12 cup muffin tin with melted butter; set aside.

  3. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined; set aside

  4. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapeño peppers, and corn in a large bowl until combined.

  5. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined, then fold in melted butter.

  6. Divide batter evenly among muffin cups, filling each 3/4 full.

  7. Bake until a toothpick inserted into centers comes out clean, about 25 minutes.

  8. Let muffins cool in tin for 5 minutes.

  9. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm.
  10. Serve slightly warm with butter and enjoy!

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