Corn Muffins With Jalapeno Jelly
Golden corn muffins with a spicy kick from jalapeno jelly, perfect for breakfast, brunch, or as a flavorful side dish for any occasion.
Ingredients
Instructions
- Mix flour, cornmeal, sugar, baking powder, and red pepper flakes in a bowl.
- In a separate bowl, whisk together the egg, milk, corn oil, and creamed corn.
- Pour the liquid mixture over the dry ingredients.
- Mix lightly until just combined.
- Pour the batter into greased muffin tins and bake at 375°F (190°C) for about 20 minutes, or until golden brown.
Tips & Substitutions
For a slightly sweeter flavor, consider adding an extra tablespoon of sugar. If you prefer a milder taste, reduce the red pepper flakes or omit them altogether. You can substitute the corn oil with melted butter or vegetable oil. For a twist, try mixing in shredded cheese or diced bell peppers to enhance the flavor profile, similar to what's found in Hour And A Half Rolls.
Serving Suggestions
These corn muffins are perfect served warm with a dollop of jalapeno pepper jelly for a sweet and spicy kick. They pair beautifully with chili or soups and can also be enjoyed alongside breakfast dishes. For a delightful brunch, serve them alongside Oatmeal Scones or Almond Poppy Seed Bread for a varied spread.
Storage & Reheating
Store any leftover corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, wrap the muffins in a damp paper towel and microwave for 15-20 seconds, or warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Muffins With Jalapeno Jelly contains roughly 531 calories, with 8g protein, 89g carbohydrates, and 16g fat. It is an excellent source of vitamin C (36% of the Daily Value), calcium (35% of the Daily Value), and iron (32% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 581mg per serving (25% 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 make these muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring the batter back to room temperature before pouring it into the muffin tins and baking.
What can I substitute for creamed corn?
If you don't have creamed corn, you can use regular corn mixed with a little extra milk or cream to mimic the texture. Alternatively, you can blend sweet corn kernels with some milk in a food processor for a similar effect.
How can I make these muffins gluten-free?
To make gluten-free corn muffins, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The cornmeal is typically gluten-free, making this recipe easy to adapt.
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).