Jalapeno Cornbread Muffins

October 19, 2013 · 10 comments

in Appetizer/Side, Bread/Baking, Breakfast, Recipe, Snack, Vegetarian

Jalapeno Cornbread Muffins | hollyshelpings.com

 This week has been rough.  I got summoned for jury duty and then selected, I had a midterm exam for one of my classes, I got behind on blogging, and I had a few things happen in my personal life that added some stress.  Sometimes life is rough.  But on this Saturday morning, I’m feeling better.  As I eat one of these jalapeno cornbread muffins, I know that things will get better soon and that I am doing everything I can to make that happen.

Jalapeno Cornbread Muffins | hollyshelpings.com

What are some things you do to turn a bad week around?  I’ve got two days until work and I’m going to make the most of them!  I’m thinking some hiking and maybe a movie with the boyfriend.

Jalapeno Cornbread Muffins | hollyshelpings.com

I’m also thinking of eating more of these delicious jalapeno cornbread muffins.  Corn muffins will make any day a little bit brighter.  This is especially true when the muffins are made with buttermilk and have spicy jalapeños and chipotles in them.  Yup, these muffins are pretty much amazing.  They are moist and crumbly with just enough kick to really them exciting.  Don’t like the spice?  There’s no problem with leaving them out.

Spicy Buttermilk Corn Muffins

Active Time: 10 minutes

Inactive Time: 25 minutes

Total Time: 29 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Spicy Buttermilk Corn Muffins

Perfect corn bread muffins with the ideal crumb and a spicy kick from chipotle and jalapeno peppers.

Ingredients

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed brown sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1 jalapeno, finely chopped
  • 1 chipotle in adobo, finely chopped
  • 1/3 cup corn (I used frozen)
  • 3/4 cup buttermilk
  • 1/2 cup greek yogurt
  • 2 large eggs
  • 1 stick (8 Tbsp) melted butter, plus extra for serving

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with large baking cups.
  3. Mix together the flour, corn meal, brown sugar, baking powder, and salt.
  4. In a separate bowl, mix together the buttermilk, greek yogurt, and eggs. Add in the jalapeno, the chipotle, and the corn.
  5. Fold in the dry ingredients to the wet ingredients. Also fold in the melted butter. Stir until just moist.
  6. Divide the mix evenly into the baking cups. Mine were quite full and all 12 were filled by the end.
  7. Check at 25 minutes or until a toothpick comes out clean. Mine were done closer to 23 minutes.
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Jalapeno Cornbread Muffins | hollyshelpings.com

Note: this recipe was adapted from here.

{ 8 comments… read them below or add one }

Tonya Bangart October 19, 2013 at 9:00 AM

Ooo… these sounds like they would be really great. I bet they would compliment my favorite chili very well. :)

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Holly October 19, 2013 at 11:32 AM

Oh yeah! These were MADE for chili.

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Tara@BAWB October 26, 2013 at 2:34 AM

These sound and look delicious! My husband is making chili today which I am not a fan of unless I have something to go with it. Thinking I should throw this recipe his way!

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Holly October 26, 2013 at 8:47 AM

Oh man, I love chili and cornbread. Match made in food heaven right there. :)

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Dani @ See Hubby Cook October 26, 2013 at 6:07 AM

I’ve heard of jalapeno corn muffins but I’ve never heard of putting chipotle in adobo in them. Um, can I just say YUM!! Definitely making these with my next batch of chili!

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Holly October 26, 2013 at 8:46 AM

Yeah it was really good. The only reason I ended up doing it was because I opened a can of chipotles in adobo for a different recipe. Thought I’d try it out and see how it went. Lucky for me, it was tasty!

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Heather @ Sugar Dish Me October 31, 2013 at 6:02 PM

Jalapenos AND chipotles? I love that! I’ve been looking for a good new cornbread recipe and I love heat! Thanks so much for sharing these at Saturday Night Fever!!
Heather @ Sugar Dish Me recently posted…Roasted Veggie Taquitos

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Holly November 1, 2013 at 7:48 AM

I love chipotles and I’m always looking for ways to use them. Cornbread seemed like the next place to try. Haha! Thanks so much for stopping by.

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