Cheesy Corn Jalapeno Muffins
Cheesy Corn Jalapeno Muffins are flavorful, moist muffins with a spicy kick, cheesy goodness, and sweet corn, perfect for breakfast, brunch, or snacking with a hint of heat.
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Butter a 12-cup muffin tin with softened butter and set aside.
- In a large bowl, combine all-purpose flour, cornmeal, baking powder, sugar, salt, and a pinch of cayenne pepper.
- In a separate bowl, beat the eggs and then stir in buttermilk and vegetable oil or melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the corn kernels and grated cheddar cheese.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For an added kick, consider using diced jalapenos instead of just cayenne pepper. If you want a vegetarian option, ensure the cheese is vegetarian-friendly. You can also substitute half the all-purpose flour with whole wheat flour for a healthier muffin. To enhance the cheesy flavor, try mixing in some crumbled feta cheese along with the cheddar.
Serving Suggestions
These muffins make a great snack or breakfast item and pair wonderfully with a bowl of chili or a fresh garden salad for a complete meal. Consider serving them alongside a spicy dip or salsa for an extra flavor boost. They also make a delightful addition to brunch menus, complementing dishes like the Rocky Road Peanut Butter Squares.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Corn Jalapeno Muffins contains roughly 367 calories, with 4g protein, 22g carbohydrates, and 33g fat. It is an excellent source of vitamin A (62% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 937mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn kernels instead of fresh?
Yes, frozen corn kernels work perfectly in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture, which can affect the texture of the muffins.
What can I use if I don’t have buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will give you a similar tangy flavor.
Can I add other ingredients to the muffin batter?
Absolutely! Feel free to customize the muffins by adding ingredients like chopped bell peppers, cooked bacon, or even herbs like cilantro for added flavor. Just remember to adjust the moisture content if adding items that release water during cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).