Jalapeño Popper Cornbread Muffins Recipes

JALAPENO POPPER CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
• In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
• Add flour, baking powder, and salt; stir until thickened and combined.
• Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
• Fill each muffin tin ¾ full; add 1 Tablespoon of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno coin.
• Bake 16-19 minutes, or until a toothpick inserted comes out clean.
• Serve as a side with a savory dinner, or enjoy with a drizzle of honey.

JALAPEñO POPPER CORNBREAD MUFFINS

Steps:

• Pre-heat oven to 375°F. Grease a standard muffin tray and set aside.
• In a large bowl, combine the flour, sugar, salt, baking soda, cornmeal and wheat germ.
• In a separate medium bowl, beat eggs. Mix in the buttermilk and oil, and mix into the dry ingredients. Fold in the jalapeños.
• Spoon batter into muffin try until ⅓ of the way full. Press a spoonful {1-1.5 tsp} of cream cheese into the batter, and cover with additional batter until muffin cavities are ⅔ of the way full.
• Sprinkle tops with cheddar cheese.
• Bake for 12-15 minutes, until baked through. Cool in pan for 10 minutes, then using a knife to loosen edges, remove muffins.
• Best served warm.

JALAPENO CORN MUFFINS

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

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.

JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

MINI JALAPENO POPPER CORN MUFFINS

Steps:

• 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 jalapeno.
• In a medium bowl, stir together muffin mix, diced jalapeno, egg, and milk.
• Divide the batter evenly between the muffin cups. Push a cube of cream cheese into the center of each one.
• Place a little shredded cheddar cheese on top of each one and then top with a jalapeno slice.
• Bake for 12 to 15 minutes. Let cool a few minutes and then run a knife around the edge of each muffin to loosen and remove from the tin.

JALAPENO CORNBREAD MUFFIN

Steps:

• Preheat the oven to 350 degrees F.
• Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
• Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

JALAPENO POPPER CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pan with baking spray.
• In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
• Add egg, melted butter and buttermilk and whisk just until combined.
• Spoon the batter 1/2 way full, then add a tablespoon of cream cheese.
• Top with 2-3 slices of jalapenos.
• Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.