Favorite Jalapeno Corn Muffins Recipe

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Favorite Jalapeno Corn Muffins Recipe
Favorite Jalapeno Corn Muffins Recipe photo by Taste of Home
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Favorite Jalapeno Corn Muffins Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey

Directions

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 the 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 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.
Originally published as Jalapeno Corn Muffins in Cooking for 2 Fall 2007, p24

Nutritional Facts

1 each: 175 calories, 7g fat (3g saturated fat), 40mg cholesterol, 277mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 4g protein.

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  • 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
  • HONEY BUTTER:
  • 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 the 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 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.
Originally published as Jalapeno Corn Muffins in Cooking for 2 Fall 2007, p24

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Reviews forFavorite Jalapeno Corn Muffins

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MY REVIEW
dotsop User ID: 246536 208488
Reviewed Jan. 21, 2011

"This is so good. I'm from conrnbread country and I give it an A+. Don't forget to try the honey butter."

MY REVIEW
besurk User ID: 3009901 161930
Reviewed Nov. 1, 2010

"Really enjoyed these and the honey butter was a great compliment. I used only half jalapeno and it was great - but I may try the whole jalapeno next time."

MY REVIEW
Sprowl User ID: 29186 161924
Reviewed Oct. 28, 2010

"Very tasty! I used canned Jalapenos. The honey butter went well with this too."

MY REVIEW
Bagfamily User ID: 124206 147114
Reviewed Apr. 28, 2009

"Have you tried doubling this recipe? 8 muffins would never be enough for my family."

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