Corn Muffins with Jalapeños and Lime Butter

We call for jalapeños in these peppery muffins, but to make them even hotter, try a tablespoon of minced habanero instead.


15 servings (serving size: 1 muffin and about 1 teaspoon lime butter)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 30 %
Fat 5.4 g
Satfat 3.1 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 24 g
Fiber 1 g
Cholesterol 40 mg
Iron 0.9 mg
Sodium 300 mg
Calcium 53 mg


6 tablespoons butter, softened and divided
1 cup chopped sweet onion
2 garlic cloves, minced
1 cup fresh corn kernels (about 2 ears)
2 teaspoons minced jalapeño
1 teaspoon salt, divided
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon chili powder
1 1/4 cups fat-free buttermilk
2 large eggs
1 large egg white
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon honey


Preheat oven to 400°.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add corn, jalapeño, and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.

Spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 3/4 teaspoon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl. Combine buttermilk, eggs, and egg white in a large bowl. Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool muffins completely on wire rack.

Combine remaining 3 tablespoons butter, juice, and honey in a small bowl; stir until well blended. Serve with muffins.