JALAPENO CORN MUFFINS

By jarren

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
• 3/4 cup nonfat buttermilk
• 2 large eggs
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 2 tablespoons baking powder
• 1 teaspoon coarse salt
• 2 jalapenos, seeded and finely chopped
• 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
• Unsalted butter, for serving

Preparation

Step 1

Preheat over to 375 degree. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.