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Jalapeño Cheddar Corn Muffins
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Jalapeño Cheddar Corn Muffins

These muffins are a quick an easy treat to make as a side dish to chili, soup or even on their own.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Bake, Baking, Breads, Quick Breads, Side Dish
Servings: 24
Author: Jonathan Melendez

Equipment

  • Mixing bowls
  • Measuring spoons and cups
  • Muffin tin
  • Ice cream scooper
  • Grill pan or boil pan

Ingredients

  • 2 ears fresh corn or 1 cup frozen corn kernels
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup whole-wheat flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 jalapeños diced
  • 3 large scallions sliced
  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 large eggs

Instructions

  • If using fresh corn, husk the ears and carefully remove all of the silk. Place the corn on a baking sheet lined with aluminum foil and place under the broiler. Char the corn for about 10 to 15, turning occasionally, to evening broil. Remove from the oven and allow to cool down completely. Once completely cooled remove the kernels from the cob using a sharp knifeIf using frozen corn, thaw and pat dry with paper towels. Set aside.
  • Heat oven to 350° F. Line two twelve cup standard muffin cups with cupcake liners.
  • In a large bowl, stir together the all-purpose flour, cornmeal, whole-wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the corn kernels, chopped jalapeños, sliced scallions, and grated cheddar cheese. Toss to combine.
  • In another bowl or a large, glass measuring cup, whisk together the buttermilk, canola oil, and eggs. Pour the wet ingredients over the dry ingredients and stir just until blended. If batter is too thick, add a splash more of buttermilk and stir. Do not overmix. Using a medium ice cream scoop to fill the lined muffin pans.
  • Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. Or you can eat them warm. At this point you can also freeze the muffins for up to 2 months. Enjoy!