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Jalepeno Corn Muffins

Jalepeno Cornbread Muffins

This cornbread muffin recipe is slightly adapted from Cook's Illustrated
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Sides
Cuisine American
Servings 12 servings
Calories 310 kcal


  • 300 ml milk
  • 240 grams sour cream or high fat plain yogurt (1 cup)
  • 115 grams butter, melted and cooled slightly (1/2 cup)
  • 60 grams sugar (5 Tbsp)
  • 2 eggs
  • 280 grams cornmeal (2 cups)
  • 130 grams all purpose flour (1 cup)
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons salt
  • 1 jalapeno, finely diced


  • Preheat the oven to 350 degrees. 1.Combine half of the cornmeal with the milk and heat gently in the microwave, stirring in between until the mixture reaches a pancake batter-like consistency.
  • Add the other wet ingredients to the cornmeal and milk mixture, and combine.
  • Sift in the dry ingredients, including the remaining half of the cornmeal. Add the jalapenos and fold together until just combined.
  • Divide batter evenly among 12 greased muffin cups. These muffins will rise slightly, but not too much.
  • Bake 13 to 17 minutes until they’re golden and they bounce back when you gently press your fingertip into the tops.


Calories: 310kcalCarbohydrates: 32.9gProtein: 5gFat: 18.4gSaturated Fat: 11gCholesterol: 72mgSodium: 541mgPotassium: 174mgFiber: 2gSugar: 6.4gCalcium: 70mgIron: 2mg
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