Jalapeno Cornbread Muffins

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.

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.

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.

Jalapeno Cornbread Muffins

Inactive Time 25 minutes

Active Time: 10 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Jalapeno Cornbread Muffins

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


  • 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


  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.

Note: this recipe was adapted from here.

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