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Spicy Corn Muffins with Jalapenos

Spicy Corn Muffins with Jalapenos


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk or plain yogurt
  • 6 tablespoons melted butter
  • 1 large egg, beaten to blend
  • 1 cup fresh or frozen corn kernels
  • 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips

Prep Time:

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Spicy Corn Muffins with Jalapenos recipe. Wake everybody up with these chile-spiced buttermilk muffins!

Nutrition Facts

Makes 12 muffins

Facts per Serving

Calories: 177 Fat, Total: 7g Carbohydrates, Total: 25g
Cholesterol: 34mg Sodium: 263mg Protein: 4g
Fiber: 1g % Cal. from Fat: 36% % Cal. from Carbs: 56%

Product Recommendation

ABC Valueline Muffin Pan, Aluminum, 12 cup, Each, Aluminum

Recipe Courtesy of


  1. Preheat oven to 425º F.
  2. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright.
  3. Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm.