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Favorite Jalapeno Corn Muffins Recipe

Favorite Jalapeno Corn Muffins Recipe

Honey butter tastes so yummy spread over these hot and snappy muffins from Mary Thomas of Hugo, Minnesota. “They're delicious with soups, stews and chili,” says Mary.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:8 servings


  • 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 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
  • 1/4 cup butter, softened
  • 2 tablespoons honey


  • 1. 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.
  • 2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted near the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 muffin with 2 teaspoons honey butter (prepared with reduced-fat sour cream and reduced-fat butter) equals 175 calories, 7 g fat (3 g saturated fat), 40 mg cholesterol, 277 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.