Jalapeno Cheddar Corn Muffins with Jalapeno Butter are delicious little muffins made with fresh jalapeños and sharp white cheddar cheese, perfect for chili, soup or great just as a snack with a little melted butter.
You know you need a new jalapeno recipe today…
These are soooo cute. And soooo fun. Oh, and soooo good.
These are my Jalapeno Cheddar Corn Muffins that I added even more jalapeno goodness to – Jalapeno Butter.
Yes, I know I need a manicure.
The cheese I used is Cabot’s Sharp White Cheddar, but you could go with whatever you like. Sharp cheddar has been my very favorite since I was little.
Speaking of little – my sister and niece are here for a visit this week! This kid can eat (you know I love it), and she especially loves ceviche, of all things.
This is Liza putting away a whole bowl of guacamole with some ceviche thrown in there.
She’s just so stinkin’ cute I can’t stand it.
Here’s your printable-
Jalapeno Cheddar Corn Muffins with Jalapeno Butter
Ingredients
- 1 cup all purpose flour
- 2/3 cup cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 3 tbsp canola oil
- 1 egg, whisked
- 2 jalapeno peppers, diced
- 1/2 cup Cabot's Sharp Cheddar cheese, shredded
- 1 stick salted butter, at room temperature
Instructions
- Preheat oven to 425°.
- Combine all dry ingredients in a mixing bowl, and make a well in the center.
- In a separate bowl whisk together buttermilk, oil and egg and pour into flour mixture, stirring until moist.
- Add half of the diced jalapeños and cheddar, combine.
- Spoon into muffin cups sprayed with nonstick spray, and bake for 10-12 minutes.
- While muffins are baking, mix softened butter with remaining diced jalapenos.
- Serve butter with muffins.
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This Post Has 3 Comments
These look amazing! I love sharp cheddar and jalapeno, I’m going to put these on my list of recipes to try!
The muffin looks so yummy! Very very tempting. And that smile of your niece tells how yummy the muffins are.
These look fantastic, I can’t wait to try them this weekend! Love it.