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Favorite Jalapeno Corn Muffins

Total Time

Prep: 20 min. Bake: 15 min.

Makes

8 muffins

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Favorite Jalapeno Corn Muffins Recipe photo by Taste of Home

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 4-1/2 teaspoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Dash pepper
  • 1 large eggs, room temperature
  • 1/3 cup sour cream
  • 1/4 cup 2% milk
  • 1 tablespoon canola oil
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 to 1 jalapeno pepper, minced
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey

Directions

  1. Preheat oven to 400°. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.
  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 175 calories, 7g fat (3g saturated fat), 40mg cholesterol, 277mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 4g protein.

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