Best 3 Corn And Jalapeño Muffins Recipes

Are you looking for a delicious and easy snack or side dish? Corn and jalapeño muffins are the perfect solution! This delectable treat combines the sweetness of corn with the spicy kick of jalapeños, resulting in a flavor explosion that will tantalize your taste buds. Whether you're serving them at a party, packing them for lunch, or simply enjoying them as an afternoon treat, these muffins are sure to be a hit. With their moist, fluffy texture, golden-brown crust, and irresistibly savory flavor, they'll quickly become a favorite in your home. So, gather your ingredients and let's embark on a culinary journey to create the best corn and jalapeño muffins you've ever tasted!

Here are our top 3 tried and tested recipes!

CORN AND JALAPEñO MUFFINS

Corn and Jalapeño Muffins image

The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.

Provided by David Tanis

Categories dinner, lunch, snack, breads, side dish

Time 45m

Yield 36 muffins

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeño chile, finely chopped
Kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
1 cup/145 grams white or yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces/85 grams grated Cheddar cheese

Steps:

Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams

KALE, CORN, AND JALAPENO MUFFINS

Kale, Corn, and Jalapeno Muffins image

Serve these savory muffins with a dash of hot sauce for extra kick.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h10m

Yield Makes one dozen

Number Of Ingredients 11

Ingredients

1 bunch kale, cleaned and torn into 2-inch pieces
1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs, room temperature
2 tablespoons honey
1 jalapeno, seeded and finely diced
1 cup fresh or thawed frozen corn kernels

Steps:

In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

JALAPENO JAM AND CORN MUFFINS

Jalapeno Jam and Corn Muffins image

These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it.

Provided by Miss Annie

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 1/4 cups flour
3/4 cup cornmeal (preferably stone-ground)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1/4 cup butter, melted
3 teaspoons sugar
2 eggs
1 1/2 cups corn kernels (fresh or frozen)
3/4 cup jalapeno jelly or 3/4 cup jalapeno jam

Steps:

Preheat oven to 375°F.
Grease muffin tin.
Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
In another large bowl, beat together buttermilk, butter and sugar.
Mix in the eggs, then the corn, blending well after each addition.
Add the flour mixture, and stir to combine lightly.
Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
Drop about 1 teaspoon of jelly on top of the batter in each cup.
Top with the remaining batter, covering the jelly completely.
Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
Serve warm with butter.

Tips:

Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
If you don't have jalapeños, you can substitute another type of pepper, such as poblano or bell pepper. Just be sure to adjust the amount of pepper to your taste.
Add some shredded cheese to the batter for extra flavor.
These muffins are best served warm out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These corn and jalapeño muffins are a delicious and easy-to-make snack or side dish. They're perfect for any occasion, from a casual gathering to a formal dinner party. So next time you're looking for a tasty and satisfying treat, give these muffins a try!