Jalapeno Corn Muffins

Published by Jent

Soft, slightly sweet jalapeno cornbread muffins with just the right amount of heat. Made with buttermilk and sour cream for a rich, tender crumb. Can be made as standard of mini muffins.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Servings regular muffins

Calories 229 kcal

Ingredients

1 `stick butter melted
1/2 cup buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup flour
1/2 cup packed brown sugar
2 Tablespoons baking powder
1 teaspoon salt
2 jalapeños seeded and finely chopped

Instructions

Preheat oven to 375°F and spray a muffin tin (standard or mini) with non-stick cooking spray.
In a large bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
Add the cornmeal, flour, brown sugar, baking powder, and salt. Stir until just combined. Do not overmix.
Stir in the melted butter and chopped jalapenos until evenly distributed.
Fill muffin cups about 3/4 full.
Bake for 18-22 minutes; until tops are golden brown and a toothpick inserted comes out clean.
For mini-muffins bake time is reduced to 10-12 minutes; until tops are golden brown and a toothpick comes out clean.

Notes

Remove jalapeño seeds for less heat
These muffins stay soft thanks to the sour cream
Mini muffins bake quickly — start checking early
Store leftovers in an airtight container or freeze for later

Mini muffins are great for parties or quick snacks - they disappear fast!

Nutrition

Serving: 1muffinCalories: 229kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 536mgPotassium: 109mgFiber: 2gSugar: 10gVitamin A: 395IUVitamin C: 0.3mgCalcium: 156mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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