Jalapeno Mexican Corn Muffins Recipes
JALAPENO CORNBREAD MUFFINS
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos. Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili.. You guys! This tex-mex recipe is keeper for all savoury corn muffin lovers! Can you believe this need only 10 minutes prep? No kidding! Just 10 minutes and 22-25 minutes of baking and fresh warm bread to serve with your favorite soup! All you need is: a whisk, a bowl and a muffin tin... and simple cornbread muffin ingredients: one corn on the cob, corn meal, AP flour, jalapeno, egg, buttermilk, and baking powder! Best part is: even though easy to put together, these muffins are no comprise in flavor. Try these once and you will forget cornbread muffin mix... for good! I promise! Secret for making moist cornbread muffins.. I should say, any muffin is right ratio of fat, leavening agents and flour.. And paying attention to the recipe :) So, let's get started! I love serving bread on the side of a soup. Every hearty soup needs a crusty and delicious bread to scoop all the goodness. When I prepared Pasta Fagioli last weekend, I served Jalapeno Corn muffins on the side. If you wondering, why Italian soup and southern corn bread?? Well, I love a good crusty sweet jalapeno cornbread with beans chili. The creamy beans soup reminded me of a hearty beans chili and I could think of only one bread to compliment it: sweet cornbread. Since the soup wasn't very spicy, the jalapeno in corn muffins made every bite scrumptious! I finished two corn muffins with one bowl of soup and was still craving for more. Loaded with fresh Corn and Jalapeno: To me, there is nothing like cornbread with corn and jalapenos. I enriched corn muffins with corn, usually fresh corn from a cob, for texture and jalapeno for savoury surprise. When corn is not in season... sometimes I use unsalted sweet canned corn too. When muffins cook in oven, corn kernels become juicy and soft. They burst in mouth when you bite into a warm sweet cornbread muffin... omg! my favorite!! To suit my need of savoury hot and sweet muffins.. I added one whole pickled jalapeno (chopped) and one fresh jalapeno. You can do the same or use just one as per your taste preference. My loves for Jalapenos and other Mexican chili is hard to express in one recipe. Idea is, if there is jalapeno or chipotle recipe in world.. I will find it. Ameen! :) Buttermilk makes Cornbread Moist Cornbread or corn muffins, one ingredient that I always add to muffins is - buttermilk. The tang and fat of buttermilk gives amazing lite and moist texture to muffins. Tell me who does not like a moist cornbread? Ask me? I adore it! Give me few with soft salted butter and then don't bother me. I like to devour my share of corn muffins! ;-) Note: When I'm out of buttermilk, I substitute it with non-fat diluted yogurt. Even though I make cornbread often... this is my first cornbread recipe on blog. I make awesome skillet cornbread too but that will be a separate post. :) It is very cold in my part of the world today... and I'm thinking to make some more soup and bake a batch of fresh cornbread muffins. Friends, if you planning to spend cozy Friday evening at home? I recommend treating yourself with comforting soup and jalapeno cornbread muffin for dinner! (save some for Saturday breakfast with butter and hot chai tea. ) Have wonderful weekend! -Savita
Provided by Savita
Time 35m
Number Of Ingredients 11
Steps:
- Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
- In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
- In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
- Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.
FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORN MUFFINS
Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
JALAPENO MEXICAN CORN MUFFINS
Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.
Provided by Graybert
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Sift flour, baking powder and salt together.
- Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
- Spray a medium muffin tin or use paper liners and fill with the mixture.
- Bake at 450 for 15-20 minutes.
JALAPENO CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
- Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, milk and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
- Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
JALAPEñO-HAM MINI CORN MUFFINS
Tender bite-sized mini corn muffins with a little kick.
Provided by lutzflcat
Categories Corn Muffins
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
- Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
- Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
- Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
- Remove corn muffins from the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg
JALAPENO CORN MUFFINS
Steps:
- Grease 11 medium-size muffin cups.
- Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
- In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
- Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 2 grams, TransFat 0 grams
JALAPENO BLUE-CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees.
- Heat the shortening in a skillet and when it is melted pour it into a small bowl.
- Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
- To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
- Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
- Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
- Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
- Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
- Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
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