These spicy jalapeño corn muffins are a bold and flavorful twist on traditional cornbread, combining the sweetness of corn with the heat of fresh jalapeños for a delightful kick. Perfect as a side dish for chili, barbecues, or any southwestern-inspired meal, these muffins offer a moist and tender texture, making them a deliciously spicy snack that will tantalize your taste buds!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh or pickled jalapeños, chopped (adjust to taste)
- 1 cup corn kernels (fresh, frozen, or canned)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, combine the buttermilk, eggs, and melted butter. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. Gently fold in the chopped jalapeños and corn kernels.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and relish the spicy and sweet flavors of jalapeños and corn in every delicious bite!
Aprile's Kitchen 