Jalapeño Corn Muffins
4 servings
35 minutes
Corn muffins with jalapeño peppers are a vibrant and bold blend of Mexican flavors in a convenient baked format. Their history begins in the culinary traditions of Mexico, where corn holds a central place in the national cuisine. Crispy on the outside and tender on the inside, these muffins have the sweetness of cornmeal that harmonizes with the spicy kick of jalapeño. They can be served as an appetizer, a side to main dishes, or even as a standalone treat, especially with melted butter. They are perfect for cozy evenings, friendly gatherings, or as an unexpected addition to barbecues. With their unique texture and flavor balance, these muffins easily win the hearts of those who love unusual baked goods and bring a touch of Mexican passion to every meal.
1
Remove seeds from the peppers and chop them finely.
2
Preheat the oven to 190 degrees.
3
Grease the muffin pan with 1 tablespoon of softened butter.
- Butter: 10 tablespoons
4
In a bowl, whisk together buttermilk, eggs, and sour cream. In another bowl, mix both flours, sugar, baking powder, salt, jalapeño peppers, and corn kernels. Combine both mixtures, adding 8 tablespoons of softened butter.
- Fat-free buttermilk: 0.8 glass
- Chicken egg (large): 2 pieces
- Sour cream: 5 tablespoon
- Cornmeal: 1 glass
- Wheat flour: 1 glass
- Brown sugar: 0.5 glass
- Baking powder (raising agent): 2 tablespoons
- Coarse salt: 1 teaspoon
- Jalapeno pepper: 2 pieces
- Frozen corn kernels: 0.3 glass
- Butter: 10 tablespoons
5
Distribute the dough into the molds, filling them three-quarters full.
6
Bake for about 25 minutes until done, checking with a toothpick.
7
Slightly cool, transfer to a plate and serve, greasing the top with the remaining butter (you can serve the butter with the muffins).
- Butter: 10 tablespoons
