Jalapeño Cheesy Corn Muffins
Spice up your snack game with these jalapeño corn muffins packed with melty Monterey Jack cheese! They’re sweet, savoury, and bring just the right kick in every bite. Perfect for pairing with chili, soups, or eating straight from the tray (no judgment). Warning: they’re impossible to resist!
Equipment
- Muffin Tin
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsps Fleischmann’s Baking Powder
- ¼ tsp salt
- 2 eggs
- ½ cup Crown White Corn Syrup
- ¼ cup Mazola Vegetable Oil
- 1 cup canned whole kernel corn drained
- 1 cup Monterey Jack cheese
- 2 tsps jalapeño peppers, fresh or pickled seeded and chopped
Instructions
- Preheat your oven to 400°F.
- Grind the Cornmeal: Place the cornmeal in a food processor and pulse until it reaches a finer texture. This will give your muffins a softer, more even crumb.
- In a medium bowl, combine the flour, ground cornmeal, baking powder, and salt.
- In a large bowl, whisk together the eggs, corn syrup, and vegetable oil.
- Gradually stir in the dry flour mixture until just combined.
- Gently fold in the corn, cheese, and jalapeño peppers.
- Spoon the batter evenly into 12 greased muffin cups (2-1/2 inches).
- Bake for 15 to 20 minutes, or until the muffins are lightly browned and firm to the touch.
- Let the muffins cool in the pan on a wire rack for 5 minutes, then remove from the pan and serve.
Notes
- Handling Hot Peppers: Wear rubber gloves when handling jalapeños, or wash your hands thoroughly with warm soapy water after handling them. Avoid touching your face or eyes.
- Corn Variations: You can use fresh or frozen corn, or even add a bit of cream-style corn for a different texture.
- Spice Level: Adjust the amount of jalapeño to your desired spice level. For less heat, remove the seeds from the peppers before chopping.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
