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Jalapeno Corn Muffins

Total Time

Prep/Total Time: 30 min.


16 muffins

Updated: Oct. 02, 2022
Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.


  • 1-1/2 cups yellow cornmeal
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 eggs
  • 1 cup fat-free milk
  • 3 tablespoons butter, melted
  • 2 tablespoons minced fresh cilantro
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped seeded jalapeno peppers


  1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 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

1 each: 136 calories, 3g fat (2g saturated fat), 33mg cholesterol, 303mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 4g protein.

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