Best Jalapeno Jack Corn Muffins Recipes

Jalapeno-Jack Corn Muffins image

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Steps:

Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

Jalapeño Jack Corn Muffins image

Provided by @MakeItYours

Number Of Ingredients 11

3/4 cup milk
1/2 cup buttermilk
2 tablespoons margarine or butter, melted
1 egg
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Steps:

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.