Jalapeno Cheddar Corn Muffins

in Cinco de Mayo, Corn, Freezer Friendly, Mexican & TexMex, Muffins and Scones

We’re actually not just living on muffins these days. I swear. It is true, though, that my muffin pan has never seen this much work in such a short time (and my husband still wants more).

It is also true that after losing every perishable item in our fridge and freezer to that stupid hurricane, I promised to do better given our new blank slate fridge and gave “once a week cooking” a shot. I cooked a whole bunch of stuff over the course of a couple of days and loaded the freezer.

Muffins freeze well. So does Texas Tortilla Soup and Chili. We now have big batches of each, frozen flat in 2-serving freezer bags, ready to go. No more mystery bowls with mystery contents buried in permafrost.

Corn. There was a time when it was the only vegetable my husband would eat. So I made it for dinner all the time. Taco night? We’re having corn on the cob. Steak night? Corn on the cob. Grilled chicken? You get idea.

Growing up, I would only eat corn in two forms: on the cob and popped, preferably the latter and preferably coated in caramel. I could watch you cut fresh corn off the cob, put it straight on my plate, and I’d refuse to touch it.

My dad eats his corn bread warm with peanut butter. Me, if it’s not sitting crumbled at the bottom of a bowl of chili, I like mine sweetened and served warm with butter and honey. Or even better – a baked with cheese and spicy jalapenos, and then served warm with butter and honey. And my husband? Would you believe me if I told you that he likes his plain 🙂

Jalapeno Cheddar Corn Muffins

Rich, moist cornbread muffins studded with fresh corn kernels, cheddar cheese, and fresh jalapenos.


  • 3 1/2 cups flour
  • 1 1/2 cups cornmeal, plus extra for dusting
  • 1 cup sugar
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cups unsalted butter, melted and cooled
  • 3 cups heavy cream
  • 3 large eggs
  • 1 1/2 cup shredded sharp cheddar
  • 2 large jalapenos, seeded and finely diced
  • 1 1/2 cup fresh or frozen corn kernels, thawed and patted dry


  1. Preheat oven to 350. Grease muffin pan or line cups with baking liners.
  2. Add flour, cornmeal, sugar, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment and turn on low. Pour in melted butter, cream, and eggs. Add cheese and mix at medium speed until just combined. Fold in jalapenos and corn.
  3. Fill muffin cups 2/3 full and sprinkle tops with corn meal. Bake for 15-18 minutes, until lightly browned. Serve warm and buttered. Or buried under chili... or not.


Yields: 24 muffins

Adapted from The Pastry Queen

Estimated time: 30 minutes

5 comments… add one
  • Those look great!

  • Your muffins look great! I love keeping my freezer stocked up… but, sometimes I forget what’s in there so I need to work on cooking from it every other week or so before everthing is beyond it’s date of no return!

  • I make a lot of cornbread and I always mean to make them into easy to muffins, but I always forget!

  • really fantastic muffins! that pan should be proud to be at your disposal dear :-D!
    have a fantastic day

  • yummm!

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