Jalapeno Corn Muffins

  • Prep:
  • Total Time:
  • Servings: 4
Jalapeno Corn Muffins

Photography: Sang An

Source: Martha Stewart Living, March Spring 2004

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 2 jalapenos, seeded and finely chopped
  • 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
  • Unsalted butter, for serving

Directions

  1. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

  2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

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