Jalapeno Corn Cuffins Cupcake Muffins Recipes

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JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin
1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)

Steps:

  • Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
  • Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
  • In a medium bowl, whisk together the eggs, milk and melted butter.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
  • Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

JALAPENO CORNBREAD MUFFINS



Jalapeno Cornbread Muffins image

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Provided by Chungah Rhee

Yield 12 muffins

Number Of Ingredients 11

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!



Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories     Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

  • Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
  • Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
  • Add the jalapeno peppers and mix gently again.
  • Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
  • Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

Steps:

  • Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
  • With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

ZESTY JALAPENO CORN MUFFINS



Zesty Jalapeno Corn Muffins image

I make these tender corn muffins at least twice a month. My husband and relatives love the zippy flavor. -Shari Dore, Port Seven, Ontario

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2 packages (8-1/2 ounces each) corn bread/muffin mix
1/4 cup minced fresh cilantro
1 tablespoon grated lime zest
2 teaspoons ground cumin
2 large eggs
2/3 cup buttermilk
4 ounces cream cheese, cubed
2 jalapeno peppers, seeded and minced
4 green onions, finely chopped

Steps:

  • In a large bowl, combine the muffin mixes, cilantro, lime zest and cumin. Whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the cream cheese, jalapenos and onions., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 217 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.

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

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

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Marian Burros

Categories     appetizer

Time 35m

Yield 11 muffins

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 cup cream-style corn
4 or more fresh jalapeno peppers, seeded and chopped finely
1/4 pound very sharp grated white Cheddar cheese
1/2 cup olive oil
2 eggs, lightly beaten
1 cup buttermilk

Steps:

  • Grease 11 medium-size muffin cups.
  • Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
  • In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
  • Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 2 grams, TransFat 0 grams

JALAPENO-CHEDDAR CORN MUFFINS



Jalapeno-Cheddar Corn Muffins image

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

Provided by uncledoofus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup frozen corn kernels (optional)
4 jalapenos, minced
1 -2 jalapeno, cut in thin slices

Steps:

  • Preheat oven to 400°F.
  • Spray muffin tins with butter flavor cooking spray.
  • combine the eggs,buttermilk,and melted butter in a bowl.
  • In another large bowl Combine all the dry ingredients and whisk together to blend.
  • Add the shredded Cheddar and the corn kernels to the dry ingredients.
  • Add the wet ingredients and mix gently, until everything is moist (do not over mix).
  • Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
  • place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

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

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.

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