Spicy Jalapeño Corn Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These spicy jalapeño corn muffins are a delightful twist on traditional cornbread, perfect for serving as a snack or alongside your favorite meals. Made with fresh jalapeños and sweet corn, they offer a flavorful kick that complements any dish.

This recipe is simple and quick, making it an ideal choice for a tasty snack or a side dish. The muffins are moist and fluffy, with just the right amount of heat from the jalapeños.

Easy Jalapeño Corn Muffins Recipe

These jalapeño corn muffins are made with a combination of cornmeal, flour, and diced jalapeños, resulting in a savory treat that serves well as a snack or side. The recipe takes about 30 minutes from start to finish and yields 12 muffins.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup corn kernels (fresh or canned)
1-2 jalapeños, seeded and finely chopped
1/2 cup shredded cheddar cheese (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, and eggs until well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Corn and Jalapeños: Gently fold in the corn kernels, chopped jalapeños, and cheese if using.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake: Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm.