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Jalapeño-Jack Corn Muffins


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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs lightly beaten
  • 1/4 cup melted unsalted butter
  • 1 cup shredded Jack
  • 2 jalapeño peppers diced
  • 1 jalapeño pepper cut in 12 slices


Servings 12


Step 1

Preheat the oven to 400 degrees. Spray muffin tin with non-stick spray.

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeño peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated.

Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeño slice on top of each muffin. Bake until golden, about 25 minutes.

This recipe yields 12 muffins.

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