Jalapeno Mexican Corn Muffins
Spice up your bread basket with these irresistible Jalapeno Mexican Corn Muffins, a delightful fusion of zesty heat and hearty flavor. Perfectly golden and tender, these muffins combine the sweetness of cornmeal and fresh corn kernels with the sharp tang of cheddar cheese and the kick of diced jalapenos. A touch of fresh cilantro adds a bright, herbaceous note that ties it all together. Quick to prepare with just 15 minutes of prep time, these savory muffins bake to perfection in under 20 minutes, making them an ideal side dish for chili, soups, or barbecue feasts—or a satisfying snack on their own! Whether served warm or at room temperature, this crowd-pleasing recipe delivers the ultimate balance of spice, sweetness, and cheesy goodness in every bite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 2 pieces Large eggs
- 1 cup Shredded sharp cheddar cheese
- 0.75 cup Fresh or frozen corn kernels
- 2 pieces Fresh jalapenos, finely diced (seeds removed for less heat)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin, or line it with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the shredded cheddar cheese, corn kernels, diced jalapenos, and cilantro (if using), ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the jalapeno Mexican corn muffins warm or at room temperature. They pair wonderfully with soups, stews, or as a standalone snack!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 48.7 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1182 mg | 91% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1298 mg | 28% | |
*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.
