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Favorite Jalapeno Corn Muffins

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 muffins


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


  • 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
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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Average Rating:
  • michele.garlit
    Jan 27, 2013

    No comment left

  • dotsop
    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.

  • besurk
    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.

  • Sprowl
    Oct 28, 2010

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

  • keverwann
    Jun 1, 2009

    No comment left

  • Bagfamily
    Apr 28, 2009

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

  • twodots
    Mar 31, 2009

    No comment left

  • jamesandannie
    Sep 15, 2007

    No comment left