Spicy Cheesy Corn Muffins
Turn up the heat and delight your taste buds with these Spicy Cheesy Corn Muffins—a bold twist on a classic comfort food. Loaded with sharp cheddar cheese, sweet corn kernels, and a kick of finely chopped jalapeño, these muffins combine savory flavors with just the right amount of spice. Enhanced with chili powder and paprika, each bite offers a smoky depth that pairs beautifully with the moist, tender crumb created by Greek yogurt and melted butter. Ready in under 35 minutes, these golden muffins are perfect as a zesty side dish for chili, soup, or barbecue, or as a flavorful snack on their own. Whether you're hosting a backyard barbecue or craving something special for weeknight dinner, these muffins are guaranteed to steal the show! Keywords: spicy corn muffins, cheesy corn muffins, jalapeño muffins, side dish, savory muffins.
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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 baking soda
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.5 cup plain Greek yogurt
- 1 unit large egg
- 4 tablespoons unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 0.75 cup frozen or canned corn kernels (drained if canned)
- 1 unit jalapeño, finely chopped
- 0.5 teaspoons chili powder
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, salt, chili powder, and paprika. Mix well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the milk, Greek yogurt, egg, and melted butter until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, corn kernels, and chopped jalapeño until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16–18 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. Then transfer them to a wire rack to cool completely.
Serve warm with a dollop of butter or enjoy as-is. These muffins are great as a side for chili, soup, or barbecue!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 52.8 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1308 mg | 101% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1553 mg | 33% | |
*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.
