Cheesy Jalapeño-Sour Cream Corn Muffins

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Cheesy Jalapeño Sour Cream Corn Muffins Recipe

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

What is chili without corn muffins? Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. The addition of sour cream makes these muffins incredibly tender--they won't dry out if made in advance. Looking for a spooky spin? Use blue cornmeal; it'll turn the muffins a greenish blue.

Serves 8 (serving size: 1 muffin)


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Cooking spray
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons light sour cream
3 tablespoons canola oil
2 large eggs
1 tablespoon chopped pickled jalapeños
2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)


Active: 10 Minutes
Total: 25 Minutes

1. Preheat oven to 400°F. Lightly coat 8 muffin cups with cooking spray.

2. Combine cornmeal and next 5 ingredients (through baking soda) in a large bowl. Combine sour cream, oil, and eggs in a bowl, stirring with a whisk. Add sour cream mixture to cornmeal mixture, stirring just until combined. Fold in jalapeños and cheese.

3. Divide batter evenly among prepared muffin cups. Bake at 400°F for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

Created date

August 2016

Nutritional Information

Calories 163
Fat 9.9 g
Satfat 2.5 g
Monofat 4.6 g
Polyfat 1.9 g
Protein 5 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 56 mg
Iron 1 mg
Sodium 274 mg
Calcium 84 mg
Sugars 2 g
Est. Added Sugars 2 g