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Epicurious

Jalapeño Corn Muffins

Recipe information

  • Yield

    makes 12

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for the tin, melted
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapeño peppers, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

Preparation

  1. Step 1

    Preheat the oven to 375°F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapeños, and corn in a large bowl until combined.

    Step 2

    With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a cake tester inserted into the centers comes out clean, about 25 minutes. Let the muffins cool in the tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMuffinPastriesAmericanJalapeñoChileVegetableCornmealFlourCornSour CreamDairySideLunchDinnerNut FreeVegetarianEasyBakingCookbooks
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