These cheesy jalapeño corn muffins are as perfect as an easy side dish as they are for a grab-and-go breakfast and make excellent snacks.
Listen, I’m not going to lie here. Corn muffins are ALWAYS a good idea. But when you add strong cheddar, spices and fresh jalapeños you’re taking things up a good few notches. I made these muffins a while back and they were gone within minutes. I literally had to slap away the hands while I was shooting. And since then, I’ve been begged over and over to make them again and I oblige happily every time because I love them just as much. They are going to be a hit on any Thanksgiving table but work just as well as a quick breakfast or snack. And lunchboxes have never looked so good!
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Can I use frozen corn for corn muffins?
Absolutely. Fresh, frozen or canned will all work in this recipe. I actually really love using frozen corn as there is no silk to remove and the corn is always sweet and delicious. Simply thaw the corn before hand, drain well and stir through the batter.
Freezing and storing
- Freezing: Corn muffins freeze very well. Allow baked muffins to cool completely then transfer to a freezer safe container or bag. Freeze for up to 3 months. Allow to thaw completely at room temperature.
- Storing and making ahead: The muffin batter can be made the night before and baked the next morning. Baked muffins will keep for 2 days in an airtight container. To reheat, place in a hot oven for 5-10 minutes until warmed through.
What to serve with corn muffins
Cheesy jalapeño corn muffins
- 2½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1 tsp paprika
- ½ cup melted butter
- 2 cups milk
- 2 eggs
- 1 cup cheddar grated
- 1½ cups corn
- 1-2 jalapeños finely chopped (depending on how spicy you want the muffins)
- Pre-heat the oven to 180ºC/350°F and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
- In a large bowl, combine the flour, baking powder, salt, sugar and paprika and mix well.
- Whisk together the wet ingredients then pour into the dry and mix until just combined.
- Add the corn, jalapeno and cheese and mix well.
- Fill the muffin tin/cases with batter and place in the oven.
- Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan and cooling completely on a wire rack.