Jalapeño Corn Muffins

Jalapeño Corn Muffins
Course Breads
Cuisine Tex-Mex
Keyword corn muffins, corn muffins recipe, Jalapeño Corn Muffins
Servings 12 Muffins


  • cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 ea large eggs
  • 1 cup Sour Cream
  • 1-1½ tsp fresh or canned jalapeno pepper, minced and seeded


  • Preheat oven to 350°
  • Grease muffin cups or line paper baking cups
  • Thoroughly mix cornmeal, flour, sugar, baking powder, and salt in a large bowl
  • Beat eggs and sour cream with a whisk or fork in a small bowl
  • When smooth, stir jalapeño
  • Pour over flour mixture.
  • Fold with a rubber spatula until mixed well; batter will be very stiff.
  • Scoop batter into muffin cups
  • Bake 20-25 minutes or until firm to the touch in the center.
  • Let cool 5 minutes in the pan before turning out onto a rack to cool.