Favorite Jalapeno Corn Muffins

Total Time Prep: 20 min. Bake: 15 min.
Yield 8 muffins
Test Kitchen Approved
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 4-1/2 teaspoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Dash pepper
  • 1 large egg, room temperature
  • 1/3 cup sour cream
  • 1/4 cup 2% milk
  • 1 tablespoon canola oil
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey

Directions

  1. Preheat oven to 400°. In a small bowl, combine first 7 ingredients. In another bowl, combine egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.
  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine butter and honey. Serve with warm muffins.

Nutrition Facts

1 muffin: 175 calories, 7g fat (3g saturated fat), 40mg cholesterol, 277mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 4g protein.

Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Recipe Creator

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