Jalapeño Corn Bread Muffins with Cheddar Butter

These corn bread muffins, filled with corn kernels, chopped jalapeño, and grated cheddar cheese, are a delicious savory treat.

Spread these muffins while still warm with a creamy cheddar butter and serve them as a wonderful snack. They also make a delicious side to soups, stew, chilis, and salads.

I really love the flavors that the jalapeño and corn kernels add to these little muffins. Plus, the grated cheddar cheese adds an extra savory saltiness that makes these muffins special.

If you'd like a yeasted version, be sure to try corn and jalapeño rolls too. 

Key ingredients in these mini corn muffins: 

• Buttermilk: It's wonderful in baked goods to add extra moistness. You can substitute sour cream or plain yogurt thinned with a little milk if you don't have buttermilk. If you use powdered buttermilk, add the powder to the dry ingredients and water to the wet ingredients.

• Cornmeal: While I used fine milled corn meal, you can use medium grind if you prefer. Either way, it adds an extra crunch to the edges of the muffins. 

• Jalapeños: Don't worry about the jalapeños making the muffins too spicy. Because they are cooked before adding them to the batter, the heat is subdued, leaving just the flavor. 

• Corn Kernels: You can use fresh or frozen. I used frozen yellow corn kernels for the color. 

While these are mini muffins, you can also make 12 regular muffins with the batter. Just increase the baking time to 20 to 25 minutes.

Serve these muffins with:

• Slow Cooker Chicken and Black Bean Chili
• Pressure Cooker Beef and Beer Soup
• Zucchini Salad with Queso Fresco
• Bacon, Lettuce, and Tomato Salad

Extra hints for making these muffins:

While these muffins call for an extra step in sautéing the corn and jalapeño before adding them to the batter, it's worth it for the deeper flavor.

Typically, when there is cheese in the batter of a muffin, I skip the muffin liners because they tend to stick to the cheese. Instead, grease your muffin tin well and make your muffins without liners.

These muffins do not have any sugar in them. If you like your corn muffins a little sweeter, you can add a couple of tablespoons of sugar or honey.

For an added bonus, be sure to make the cheddar butter. It's so delicious smeared on the warm muffins. The cheddar in the butter adds and extra gooeyness, and there's garlic in there too.

In fact, you can use the butter on the outside of grilled cheese sandwiches and patty or tuna melts.

Source for the cheddar butter: I found the butter and cheddar combination in Virginia Willis' book, Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company. I had to try it with these muffins!

• Berry Oatmeal Muffin from Passion Kneaded
• Chocolate Banana Mini Muffins from Food Lust People Love
• Cinnamon Applesauce Muffins from Making Miracles
• Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
• Red, White & Blue Muffins from Jolene's Recipe Journal
• Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
• Sourdough Corn Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Jalapeño Corn Bread Muffins with Cheddar Butter

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Yield: 36 mini muffins

Author: Karen Kerr

These corn bread muffins, filled with corn kernels, chopped jalapeño, and grated cheddar cheese, are a delicious savory treat.

Ingredients:

For the Muffins

• 6 tablespoons unsalted butter, melted
• 1 cup raw or frozen corn kernels
• 1 jalapeño, stemmed, seeded, and chopped
• Kosher salt
• pepper
• 135 grams (1 cup) all purpose flour
• 140 grams (1 cup) corn meal
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 85 grams (3 ounces) shredded cheddar cheese

For the Cheddar Butter

• 1 stick salted butter, softened
• 4 ounces (1 cup) shredded cheddar cheese
• 1 garlic clove, chopped finely
• Dash of hot sauce
• Pinch of freshly ground black pepper

Instructions:

To Make the Muffins

1. Heat your oven to 375 degrees F. and grease the cavities of mini muffin pans. 
2. Cook the corn kernels and chopped jalapeño in 2 tablespoons of the butter for two minutes. Season with salt and pepper. Set aside. 
3. Whisk together the flour, corn meal, baking powder, baking soda, and 1 teaspoon of kosher salt in a medium bowl. 
4. In another bowl, beat the eggs and buttermilk together. Add the corn and jalapeño mixture and stir. Stir in the remaining 4 tablespoons of melted butter. 
5. Combine the wet ingredients with the dry ingredients and stir in the cheddar cheese. 
6. Divide the batter among the muffin tin cavities and bake on the center rack for 10 to 15 minutes, until lightly browned and a toothpick comes out clean when inserted in the center. 

To Make the Cheddar Butter

1. Combine all of the ingredients in the bowl of a food processor. 
2. Stir it until smooth and serve at room temperature. 

Calories
66.63

Fat (grams)
3.30

Sat. Fat (grams)
1.82

Carbs (grams)
7.42

Fiber (grams)
0.51

Net carbs
6.91

Sugar (grams)
0.75

Protein (grams)
2.10

Sodium (milligrams)
129.43

Cholesterol (grams)
18.17

https://www.karenskitchenstories.com/2020/06/jalapeno-corn-bread-muffins.html

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