Cheesy Jalapeño Corn Muffins
Savory, spicy, and irresistibly fluffy—these Cheesy Jalapeño Corn Muffins are a fiery twist on a classic. Packed with sweet corn, sharp cheddar, and a kick of jalapeño heat, they’re the perfect side for chili, BBQ, or a bold brunch spread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
1 tsp paprika
½ cup melted butter
2 cups milk
2 eggs
1 cup grated cheddar cheese
1½ cups corn (fresh, frozen, or canned and drained)
1–2 jalapeños, finely chopped (seeds removed for less heat)
Instructions
Preheat oven to 375°F (190°C) and grease or line a muffin tin.
In a large bowl, whisk together flour, baking powder, salt, sugar, and paprika.
In another bowl, whisk melted butter, milk, and eggs.
Stir wet ingredients into the dry ingredients until just combined.
Fold in cheddar, corn, and chopped jalapeños.
Spoon batter into muffin cups, filling about ¾ full.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Cool slightly before serving.
Notes
Vegetarian, freezer-friendly & full of flavor
Nutrition
- Calories: 230 kcal
- Fat: 10g
- Carbohydrates: 28g
- Protein: 6g
Find it online: https://thecomfortspoon.com/cheesy-jalapeno-corn-muffins/