Sweet Corn & Jalapeño Cheddar Muffins

The allure of savory muffins is undeniable. They stand out as a delightful alternative to their sweet counterparts, offering a burst of flavor that can elevate any meal or snack time. Among the myriad of savory muffin options, Sweet Corn & Jalapeño Cheddar Muffins have carved a niche for themselves, combining the natural sweetness of corn with the fiery kick of jalapeños, all enveloped in a rich, cheesy embrace. This unique blend not only tantalizes the taste buds but also provides a satisfying texture that makes every bite enjoyable.

Discover the irresistible combination of flavors in Sweet Corn & Jalapeño Cheddar Muffins! These savory muffins bring together the natural sweetness of corn, the spicy kick of jalapeños, and the rich taste of cheddar cheese, making them a versatile addition to any meal. Perfect for breakfast, snacks, or as a side dish, these muffins are not only delicious but also packed with nutrients. Easy to make and adaptable for various spice levels, they're sure to become a favorite in your kitchen!

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Ingredients

1 cup sweet corn kernels (fresh, frozen, or canned)

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 cup buttermilk (or milk, with a splash of vinegar)

1/4 cup vegetable oil or melted butter

1 cup sharp cheddar cheese, shredded

1-2 jalapeños, finely chopped (seeds removed for less heat)

2 tablespoons honey (optional, for a touch of sweetness)

Chopped cilantro or green onions for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper until well combined.

Combine Wet Ingredients: In another bowl, beat the eggs and then whisk in the buttermilk, vegetable oil or melted butter, and honey (if using) until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.

Add Extras: Fold in the sweet corn, shredded cheddar cheese, and chopped jalapeños until evenly distributed throughout the batter.

Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. You can sprinkle some extra cheddar cheese on top for added flavor.

Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool & Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm, garnished with cilantro or green onions, if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins