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corn muffins with jalapeno slices
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Jalapeno Corn Muffins Recipe

Spice up your next meal with this homemade Jalapeno Corn Muffins Recipe made with cheddar cheese, honey, and canned corn—perfect for any dinner!
Prep Time6 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Bread
Cuisine: American
Keyword: jalapeño corn muffins recipe
Servings: 12 muffins
Calories: 194kcal
Author: Lois

Equipment

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup buttermilk
  • 1 large egg
  • ½ cup honey
  • 4 tablepsoons unsalted butter, melted
  • 2 jalapeños, seeded and finely diced (plus a few slices for topping)
  • ½ cup canned corn, drained and rinsed
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. For easier removal, lightly spray the liners with nonstick cooking spray (optional).
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, pepper, and salt.
  • Add in the buttermilk, egg, honey, and melted butter. Mix on low speed with a hand or stand mixer just until combined.
  • Gently fold in the diced jalapeños, corn, and shredded cheddar cheese using a spatula.
  • Divide the batter evenly among the prepared muffin cups. Top each with a jalapeño slice for a bit of extra heat.
  • Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the muffin comes out clean.
  • Remove from the oven and let muffins cool for about 10 minutes. Serve warm and enjoy!

Video

Notes

  • Mix gently: Stir just until the dry ingredients are moistened to keep the muffins soft and fluffy.
  • Use room temperature eggs and milk: They mix better and help the muffins rise evenly.
  • Portion evenly: Use a scoop or measuring cup for uniform muffins that bake consistently.
  • Check doneness early: Muffins are ready when a toothpick inserted comes out clean—don’t overbake!
  • Cool in the pan: Let muffins rest for 5 minutes before transferring to a wire rack to finish cooling.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 101mg | Fiber: 2g | Sugar: 13g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg