Early Happy Cinco de Mayo amigas and amigos!! I definitely think these sweet jalapeño corn muffins are the perfect way to get the festivities started (well other than margaritas of course).
I have to say I’m usually a purist when it comes to my cornbread or corn muffins, in that I want them to be full on savory…these have definitely reformed me.
These are so deliciously moist, a little bit sweet and a lot spicy. Obviously you can definitely tone down how spicy you make your muffins if you don’t like it that hot.
I used a little over half of the can of jalapeños, and they are definitely hot, which I personally just love 🙂 These are so darn easy to make, so if you’re looking for something to throw together in a hurry, these are definitely it. Enjoy y’all!!
Start with butter and sugar…
whip together…
add your eggs and honey…
mixed together…
now add your flour, cornmeal, salt, baking soda and baking powder…
all mixed up…
now for your cream style corn and jalapeños…
mix, mix, mix…
into your muffin tins…
baking…
yummies…
- 1 Cup of All Purpose Flour.
- 1 Cup of Yellow Cornmeal.
- 1/2 Cup of Unsalted Butter, Softened.
- 1/2 Cup of Granulated White Sugar.
- 1/4 Cup of Honey.
- 2 Eggs.
- 1/2 Cup of Buttermilk.
- 1 (4 Ounce) Can of Jalapeños (I used half).
- 1 (14.75 Ounce) Can Cream Style Corn.
- 1 Teaspoon of Salt.
- 2 Teaspoons of Baking Powder.
- 1/2 Teaspoon of Baking Soda.
- Preheat your oven to 400 degrees F.
- Line 12-18 muffin cups with paper liners or spray well with baking spray.
- With a handheld or stand mixer with paddle attachment in your bowl cream together your butter and sugar until light and fluffy.
- Now add the honey and eggs and mix until well combined.
- Now add your flour, cornmeal, salt, baking powder, and baking soda, mixing until incorporated.
- Now add your cream style corn and jalapeños (you can use more or less depending on how spicy you want it) and mix until well combined.
- Using an ice cream/cupcake scoop fill your cupcake tins 3/4 of the way full and bake 15-18 minutes or until they spring back to the touch.
- Let cool slightly and serve immediately.
- This recipe made 12 regular sized muffins plus 5 large muffins.