Jalapeno Jam and Corn Muffins
Sweet, savory, and spicy collide in these irresistible Jalapeno Jam and Corn Muffins—a bold twist on classic comfort food! These golden muffins are perfectly tender and slightly sweet, made with a blend of yellow cornmeal and all-purpose flour for that signature crumbly texture. The real showstopper, however, is the homemade jalapeno jam, a tangy-sweet spread with a subtle kick from fresh jalapenos and a hint of red bell pepper. Perfect for breakfast, brunch, or as a side dish, these muffins pair beautifully with a dollop of the vibrant jam, striking a balance between spicy and sweet. Ready in under an hour, this recipe is a crowd-pleaser that’s as easy to make as it is to devour. Keywords: jalapeno jam, corn muffins, spicy and sweet, homemade jam, cornmeal muffins, unique brunch recipes.
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Recipe Information
Ingredients
- 6 pieces jalapenos
- 1 piece red bell pepper
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 packet powdered pectin
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup granulated sugar
- 1 cup milk
- 0.25 cup unsalted butter, melted and cooled
- 1 piece egg
Instructions
Start by making the jalapeno jam. Finely dice the jalapenos and red bell pepper, removing the seeds if you prefer a milder jam.
In a large saucepan, combine the diced jalapenos, red bell pepper, granulated sugar, and apple cider vinegar. Stir well.
Bring the mixture to a boil over medium-high heat, then lower the heat to medium and simmer for 10 minutes, stirring occasionally.
Add the powdered pectin to the saucepan, stir to combine, and boil the mixture briskly for an additional minute. Remove from heat and let it cool. Transfer to a sterilized jar for storage.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, melted butter, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly into the prepared muffin tin, filling each cavity about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the warm corn muffins with a generous dollop of jalapeno jam on top. Enjoy!
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 695.9 g | 253% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 470.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
