These Jalapeno Corn Muffins are a perfect balance of sweet, savory, and just the right amount of heat.
Packed with fiber-rich corn and a touch of plant-based protein from eggs and milk, they make a wholesome snack or side dish.
Quick, easy, and satisfying, they’re ideal for everyday meals, breakfast, or meal prep without compromising flavor.
Spicy-Sweet Jalapeno Corn Muffins
Equipment
- 1 mixing bowl (medium)
- 1 mixing bowl (small)
- Muffin pan (6 or 8-well)
- Cooking spray or parchment liners
- Measuring Cups and Spoons
- Spoon or spatula
Ingredients
For the Muffins:
- ½ cup all-purpose flour
- ½ cup cornmeal
- 4 ½ teaspoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Dash of black pepper
- 1 large egg room temperature
- ⅓ cup sour cream
- ¼ cup 2% milk
- 1 tablespoon canola oil
- 1 can 8 3/4 ounces whole kernel corn, drained
- ½ to 1 jalapeno pepper seeded and minced
For the Honey Butter:
- ¼ cup butter softened
- 2 tablespoons honey
Instructions
- Preheat Oven and Prepare Muffin Pan: Begin by preheating your oven to 400°F (205°C) so it reaches the optimal temperature by the time your batter is ready. While the oven warms, lightly grease your muffin pan using cooking spray or line each cup with parchment liners. This step ensures that the muffins release easily after baking and prevents sticking.
- Mix Dry Ingredients Thoroughly: In a medium-sized mixing bowl, combine the all-purpose flour, cornmeal, brown sugar, baking powder, baking soda, salt, and a dash of black pepper. Whisk these ingredients together until evenly distributed. This ensures that each muffin will rise uniformly and have a balanced flavor without clumps of sugar or baking powder.
- Prepare Wet Ingredients: In a separate small mixing bowl, whisk together the large egg, sour cream, 2% milk, and canola oil. Beat until smooth and fully combined. This creates a creamy mixture that will keep the muffins moist and tender. Make sure the egg is at room temperature to avoid curdling when mixed with the other ingredients.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir just until the flour is moistened. Be careful not to overmix, as this can lead to dense muffins. The batter should look slightly lumpy, which is normal and desirable for a tender texture.
- Add Corn and Jalapeno: Fold in the drained whole kernel corn and the finely minced jalapeno peppers. Mix gently until evenly incorporated, ensuring that the corn kernels and jalapeno pieces are distributed throughout the batter. Adjust the amount of jalapeno according to your preferred spice level.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without spilling over. Tap the muffin pan gently on the counter to level the batter and remove any air pockets.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 14–16 minutes, or until the muffins are golden on top. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached. Avoid opening the oven frequently, as this can cause uneven rising.
- Prepare Honey Butter: While the muffins bake, prepare the honey butter. In a small bowl, combine the softened butter and honey. Stir until smooth and creamy. This simple topping adds a sweet and rich contrast to the mildly spicy muffins.
- Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully transfer them to a wire rack or serving plate. Serve warm with a generous spread of honey butter for maximum flavor.
- Storage and Enjoyment Tips: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to a month. Reheat gently in the oven or microwave before serving. These muffins pair beautifully with soups, chili, or a simple breakfast spread.
Notes
- Use room-temperature eggs and dairy for smoother batter and even rising.
- Do not overmix the batter; a few lumps are normal and help maintain a tender, fluffy texture.
- Adjust jalapeno according to your heat preference, or substitute with mild green chilies for a gentler spice.
- Make sure to drain canned corn thoroughly to prevent excess moisture, which can make muffins dense.
- For added flavor, consider toasting the cornmeal lightly before mixing; it brings a subtle nutty aroma.
Chef’s Secrets for Maximum Flavor
For the most flavorful muffins, always preheat your oven fully before baking, as this ensures proper rising.
Gently fold in the corn and jalapeno at the end to preserve texture.
Using a combination of sour cream and milk keeps the muffins moist and soft.
Experiment with adding a pinch of smoked paprika or shredded cheese for a gourmet twist.
Finally, serve the muffins warm—this enhances both the sweetness and subtle spice.
Serving Suggestions for Every Meal
These muffins are versatile enough to pair with breakfast, lunch, or dinner.
Enjoy them with a pat of honey butter or alongside a bowl of creamy soup or chili.
They also make a great accompaniment to scrambled eggs, roasted vegetables, or a fresh salad.
For a brunch spread, cut muffins in half and use them for mini sandwiches with smoked ham or avocado.
Their balance of sweet, savory, and spicy makes them universally appealing.
Storage Tips to Keep Fresh
To maintain freshness, store baked muffins in an airtight container at room temperature for up to two days.
For longer storage, wrap each muffin individually in plastic wrap or foil and freeze for up to one month.
When reheating, allow muffins to warm at room temperature for a few minutes or gently reheat in the oven at 325°F (165°C) for 5–7 minutes.
Avoid microwaving too long, as this can dry out the muffins.
Frequently Asked Questions
1. Can I make these muffins dairy-free?
Yes! Substitute sour cream with a plant-based yogurt or coconut cream and use a non-dairy milk, such as almond or oat milk. The texture will remain moist, and flavor will be slightly different but delicious.
2. How spicy are these muffins?
The heat depends on the amount and type of jalapeno used. Using 1/2 jalapeno provides a gentle kick, while a full jalapeno adds medium heat. Remove seeds to reduce spiciness.
3. Can I use fresh corn instead of canned?
Absolutely! Fresh corn kernels work beautifully and add a sweet, crisp texture. Steam or boil them briefly, then drain well before folding into the batter.
4. Can I make mini muffins instead?
Yes, simply use a mini muffin pan and reduce baking time to 10–12 minutes. Keep a close eye on them, as smaller muffins bake faster and can dry out if overbaked.
5. Are these muffins suitable for meal prep?
Definitely. They store well at room temperature for a couple of days or can be frozen for longer. These fiber-rich, protein-containing muffins make an easy grab-and-go breakfast or snack option.
