Spicy Corn Muffins with Irish Cheddar Cheese
Add a fiery twist to your baking routine with these Spicy Corn Muffins with Irish Cheddar Cheese, a savory delight perfect for brunch, snack time, or as an accompaniment to soups and chili. These golden muffins feature a tender crumb thanks to buttermilk and a blend of cornmeal and all-purpose flour. The heat from finely chopped jalapeños and a pinch of crushed red pepper flakes is perfectly balanced by the creamy, sharp flavor of Irish cheddar and sweet bursts of corn kernels. Quick and easy to make in under 40 minutes, these muffins deliver a satisfying kick and cheesy richness in every bite. Serve them warm straight from the oven, and watch them disappear! Keywords: spicy corn muffins, Irish cheddar cheese, jalapeño muffins, savory muffin recipe, cornbread muffins.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 2 Large eggs
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Jalapeño (seeded and finely chopped)
- 0.5 cup Sweet corn kernels (fresh, canned, or frozen)
- 1 cup Irish cheddar cheese (shredded)
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the chopped jalapeño, corn kernels, shredded Irish cheddar cheese, and crushed red pepper flakes, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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 or enjoy warm.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 45.4 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1174 mg | 90% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1288 mg | 27% | |
*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.
