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Zesty Jalapeno Corn Muffins Recipe

Zesty Jalapeno Corn Muffins Recipe

I make these tender corn muffins at least twice a month. My husband and relatives love the zippy flavor. —Shari Dore, Port Seven, Ontario
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings


  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon grated lime peel
  • 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


  • 1. In a large bowl, combine the muffin mixes, cilantro, lime peel and cumin. Whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the cream cheese, jalapenos and onions.
  • 2. 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. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 217 calories, 8g fat (4g saturated fat), 55mg cholesterol, 389mg sodium, 31g carbohydrate (10g sugars, 1g fiber), 5g protein.

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