Jalapeño Corn Muffins

Photo: John Montana; Styling: Lynn Miller

Yield: 16 (serving size: 2 muffins)
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 16g
  • Saturated fat: 9g
  • Protein: 9g
  • Carbohydrate: 34g
  • Fiber: 1g
  • Cholesterol: 95mg
  • Sodium: 424mg


  • 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


  1. 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.
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