Jalapeno Cheddar Corn Muffins with Jalapeno Butter

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You know you need a new jalapeno recipe today…

Jalapeno Corn Muffins
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. 

Jalapeno Corn Muffins

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

Jalapeno Cheddar Corn Muffins with Jalapeno Butter


  • 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
  • 2 jalapenos, diced
  • 1/2 cup white cheddar cheese, shredded (I use Cabot's Sharp Cheddar
  • 1 stick salted butter, at room temperature


  • 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 jalapenos and cheddar, combine.
  • Spoon into muffin cups sprayed with nonstick spray, and bake for 10-12 minutes.
  • White muffins are baking, mix softened butter with remaining diced jalapenos.
  • Serve butter with muffins.
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