Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: 1 muffin)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

You May Like

Ratings & Reviews