Mini Corn Muffins With Jalapeño Cream Cheese Recipes

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MINI CORN MUFFINS WITH JALAPEñO CREAM CHEESE



Mini Corn Muffins with Jalapeño Cream Cheese image

Sure, they're adorable muffins. But the cream cheese spread on these southwest-style corn minis have a surprise jalapeño kick!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 5m

Yield 6 servings

Number Of Ingredients 2

6 mini corn muffins
3 Tbsp. PHILADELPHIA Spicy Jalapeño Cream Cheese Spread

Steps:

  • Spread muffins with cream cheese spread.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MINI JALAPENO POPPER CORN MUFFINS



Mini Jalapeno Popper Corn Muffins image

Mini Jalapeno Popper Corn Muffins- these bite-sized corn muffins are both sweet and spicy with a cream cheese middle. So easy to make with a box of Jiffy Corn Muffin Mix. Only take 12-15 minutes to bake.

Provided by Christin Mahrlig

Categories     Breads     Muffins

Number Of Ingredients 6

2 jalapenos
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 large egg
1/3 cup whole milk
3 ounces cream cheese, (cut into 18 cubes)
1/2 cup shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 92 kcal, ServingSize 1 serving

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 MINI CORN DOG MUFFINS



Jalapeño Mini Corn Dog Muffins image

Try out our Jalapeño Mini Corn Dog Muffins recipe, and you may find a new signature appetizer. These mini corn dog muffins are equally sweet and spicy.

Provided by My Food and Family

Categories     Side Dish Recipes

Number Of Ingredients 5

1 pkg. (8-1/2 oz.) corn muffin mix
1 jalapeño pepper, seeded. finely chopped
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
1 Tbsp. honey

Steps:

  • Heat oven to 375ºF.
  • Prepare muffin batter as directed on package; stir in peppers, spoon into 24 mini muffin pan cups sprayed with cooking spray.
  • Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
  • Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing muffins from pans. Serve topped with honey.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

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.

MINI CORN MUFFINS



Mini Corn Muffins image

"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."

Provided by Taste of Home

Time 25m

Yield 16 muffins.

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 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 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g 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

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

CHEESY MINI CORN MUFFINS



Cheesy Mini Corn Muffins image

Make and share this Cheesy Mini Corn Muffins recipe from Food.com.

Provided by BLUE ROSE

Categories     Quick Breads

Time 25m

Yield 24 mini muffins

Number Of Ingredients 10

1/4 cup plain nonfat yogurt
1/4 cup vegetable oil
1 egg
6 tablespoons sugar
1 (8 1/2 ounce) can cream-style corn
1/2 cup cheddar cheese (shredded)
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cornmeal

Steps:

  • Preheat oven to 325°F.
  • Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
  • Mix until all ingredients are moistened.
  • Lightly spray mini muffin cups.
  • Fill each cup with about 1 tbs mixture.
  • Bake for 13 to 15 minutes or until toothpick comes out clean.
  • Remove from pan.

Nutrition Facts : Calories 81.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 10.3, Sodium 143.9, Carbohydrate 11.2, Fiber 0.6, Sugar 3.7, Protein 1.9

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER



Cheddar Corn Muffins with Jalapeño Butter image

Provided by Andrea Albin

Categories     Bread     Egg     Brunch     Side     Bake     Thanksgiving     Quick & Easy     Cheddar     Cornmeal     Jalapeño     Butter     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 12 muffins

Number Of Ingredients 14

For muffins:
5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Make corn muffins:
  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
  • Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
  • Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeño butter while muffins bake:
  • Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.

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.

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From renaissance.mom


EVEN BREAKFAST CAN FEEL LIKE A TREAT WITH THESE MINI CORN MUFFINS …
Discover a variety of recipes, cooking tips, and more today. May 22, 2016 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover a variety of recipes, cooking tips, and more today. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


JALAPENO CHEDDAR CORNBREAD MINI MUFFINS
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Jalapeno Cheddar Cornbread Mini Muffins : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


JALAPENO & CHEESE CORN MUFFINS RECIPE - THE TUMMY TRAIN
2017-01-23 1. Preheat oven to 375°F (190°C). Lightly coat or line a 12-cup muffin tin with nonstick spray; set aside. 2. In a large bowl, combine flour, cornmeal, baking soda and salt. In a separate bowl, whisk together the buttermilk*, butter, sugar, eggs, and honey. 3.
From thetummytrain.com


CORN MUFFINS RECIPE: JALAPEñO-HAM MINI CORN MUFFINS BY LUTZFLCAT …
2022-03-25 Tender bite-sized mini corn muffins with a little kick. - Get more ideas of corn muffins recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & Grilling . 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes ...
From redcipes.com


JALAPENO CHEDDAR CORN MUFFINS - SAVVY SAVING COUPLE
2022-01-29 Preheat oven to 375° Fahrenheit. Line a 12-count muffin tin with cupcake wrappers and spray them lightly with nonstick spray. In a large bowl combine the flour, corn meal, salt, and baking soda. Add in the butter, sugar, honey, and eggs, and mix to just combine. Fold in the diced pepper and cheese until just evenly distributed.
From savvysavingcouple.net


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