Jalapeno Corn Muffins Recipes

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JALAPENO CORN MUFFINS RECIPE



Jalapeno Corn Muffins Recipe image

Add some spice to your meal with these jalapeno corn muffins.

Provided by Debby Mayne

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1-1/2 cups of self-rising cornmeal
1/2 cup of Bisquick (regular or gluten-free)
1/4 cup of cooking oil
1 cup of milk (regular, buttermilk, or almond milk)
2 eggs
1 teaspoon of sugar
1/4 cup of chopped jalapenos
Dash of ground cayenne pepper (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray.
  • In a medium mixing bowl, beat the eggs. Add the milk and oil. Mix well.
  • Add the cornmeal, Bisquick, and sugar. Stir until the mixture is smooth.
  • If you plan to add cayenne pepper, do it now. Stir in the jalapenos.
  • Spoon the mixture into the greased muffin tin.
  • Bake for approximately 25 minutes or until the muffin tops are light golden brown.

Nutrition Facts : Calories 310 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 muffins, Sodium 680 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 13

1-1/2 cups yellow cornmeal
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
2 eggs
1 cup fat-free milk
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped seeded jalapeno peppers

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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 CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Emeril Lagasse

Categories     side-dish

Time 40m

Yield 14 regular-sized muffins

Number Of Ingredients 15

2 tablespoons unsalted butter
1/3 cup finely chopped onions
1 cup fresh corn kernels
3/4 teaspoon plus pinch salt
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
Pinch cayenne pepper
1/3 cup shredded Cheddar
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 tablespoon minced seeded green jalapenos
1 tablespoon minced seeded red jalapenos
3 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
  • In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  • In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
  • Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.

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.

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER



Jalapeño Corn Muffins with Red Bell Pepper image

Categories     Bread     Breakfast     Brunch     Bake     Picnic     Corn     Bell Pepper     Summer     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 14

Number Of Ingredients 16

Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels, thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons finely chopped seeded jalapeño chili

Steps:

  • Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
  • Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

JALAPENO MEXICAN CORN MUFFINS



Jalapeno Mexican Corn Muffins image

Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.

Provided by Graybert

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

Steps:

  • Sift flour, baking powder and salt together.
  • Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
  • Spray a medium muffin tin or use paper liners and fill with the mixture.
  • Bake at 450 for 15-20 minutes.

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

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

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.

MINI BACON-JALAPENO-ONION CORN MUFFINS



Mini Bacon-Jalapeno-Onion Corn Muffins image

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 48

Number Of Ingredients 14

cooking spray
1 cup yellow cornmeal
2 tablespoons white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup minced jalapeno peppers
½ cup minced onion
1 clove garlic, minced
4 tablespoons butter, melted
1 cup frozen corn, thawed
1 cup buttermilk
3 eggs, lightly beaten
5 slices crispy bacon, crumbled
6 ounces shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  • Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  • Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  • Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  • Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g

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.

JALAPEñO-HAM MINI CORN MUFFINS



Jalapeño-Ham Mini Corn Muffins image

Tender bite-sized mini corn muffins with a little kick.

Provided by lutzflcat

Categories     Corn Muffins

Time 20m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
⅓ cup milk
1 large egg
3 tablespoons minced cooked ham
2 tablespoons minced jalapeño peppers
2 tablespoons minced onion
2 tablespoons frozen corn kernels, thawed
⅓ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
  • Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
  • Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  • Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
  • Remove corn muffins from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg

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From thenovicechefblog.com


MINI JALAPENO POPPER CORN MUFFINS - SPICY SOUTHERN KITCHEN
2021-09-21 Instructions. Preheat oven to 400 degrees. Spray and mini muffin tin with cooking spray. (This recipe makes about 18 mini muffins.) Finely dice 1 jalapeno and slice the other …
From spicysouthernkitchen.com


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