Jalapeño Corn Muffins

Jalapeño Corn MuffinsRecipe
Photo: John Montana; Styling: Lynn Miller


16 (serving size: 2 muffins)

Recipe from


Nutritional Information

Calories 315
Fat 16 g
Satfat 9 g
Protein 9 g
Carbohydrate 34 g
Fiber 1 g
Cholesterol 95 mg
Sodium 424 mg


2 tablespoons unsalted butter
1/2 onion, chopped
1/2 jalapeño, seeded
4 tablespoons unsalted butter
1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
1 cup shredded pepper Jack


Preheat oven to 425ºF. Line a 12-cup muffin tin and 4 cups of a 6-cup tin with paper liners. Melt 2 Tbsp. unsalted butter in a skillet. Sauté onion for 3 minutes. Add jalapeño; cook, stirring, 2 minutes. Remove to a plate. Melt 4 Tbsp. unsalted butter in skillet; remove to a bowl. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, buttermilk and melted butter. Stir milk mixture into flour mixture. Gently fold in pepper Jack and onion mixture. Divide batter among muffin cups and bake until firm, 12 to 14 minutes. Serve warm.