Description
Do you love sweet cornbread with a little kick of heat? Then you’re going to fall for these sweet corn jalapeño muffins with honey—a perfect balance of spicy, savory, and sweet.
Ingredients
- 1 1/2 cups of All Purpose Flour
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Baking Soda
- 1/4 Teaspoon of Sea Salt
- 1 cup of Corn ( Can be canned corn or Roasted Corn )
- 1/4 cup of Diced Jalapenos
- 1/3 cup of Honey
- 1/4 cup of Unsweetened Almond Milk
- 2 Eggs
- 3 Tablespoons of Olive Oil
- If using canned corn and you want to give it a roasted corn taste you will use 1 Teaspoon of Butter and a splash of olive oil to saute in a pan.
Instructions
- Preheat your oven to 350°F (175°C) and place the rack in the center. Lightly spray your muffin pan with nonstick cooking spray or line with muffin liners for easy release. If you’re using liners, still give them a quick spray—it helps prevent sticking when muffins have sticky corn. Set the pan aside while you mix the batter.
- Open your can of corn and measure out 1 cup. Pour the corn into a fine mesh strainer or colander and rinse under cool water to remove any excess salt or brine. Pat the corn dry with a paper towel—this helps prevent extra moisture in your batter so your muffins bake up perfectly fluffy, not soggy.
- In a medium sauce pan add corn with 1 tablespoon of butter with a splash of olive oil over medium heat and saute until golden about 5 minutes. Add in chopped jalapeños and saute for another 3 minutes then remove from heat and set aside. Step 3 is optional - you can use the corn straight from the can without sauteeing in the pan or if you already have roasted corn you can cut the kernels off the cob and use them. I only had canned corn and prefer the roasted flavor.
- In a large bowl whisk together your flour, baking powder, baking soda and sea salt.
- In a separate mixing bowl combine honey, almond milk, eggs and olive oil.
- Combine wet ingredients with dry ingredients.
- Fold in roasted corn and jalapeno mixture into your batter with a spatula. Stir gently.
- Use a large spoon or cookie scoop to fill your muffin cups. Optional - Sprinkle with cornmeal.
- Once the muffins are golden and a toothpick inserted in the center comes out clean, remove them from the oven. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store them in an airtight container for easy meal prep throughout the week.
Notes
Use Fresh or Canned Corn: Fresh corn adds natural sweetness and texture, but canned corn works just as well—just pat dry to remove excess moisture and saute in a skillet with a pat of butter and splash of olive oil for that roasted flavor.
Pat Corn Dry: Rinsing and drying your corn prevents excess moisture, keeping the muffins light instead of soggy.
Balance the Heat: Remove the jalapeño seeds for mild spice or leave some in if you prefer a little kick.
Don’t Overmix the Batter: Stir just until combined—overmixing can make the muffins dense instead of fluffy
Test for Doneness: Muffins are ready when the tops are golden and a toothpick inserted in the center comes out clean.
Customize the Flavor: Add shredded cheddar cheese or chopped scallions for a savory twist.
Meal Prep Friendly: These muffins store well—keep them in the fridge for up to 5 days or freeze for up to 2 months.
Reheat Before Serving: Warm them in the oven or microwave for that fresh-from-the-oven taste.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 140
- Sugar: 8.6 g
- Sodium: 119.9 mg
- Fat: 4.7 g
- Carbohydrates: 22.5 g
- Protein: 3.1 g
- Cholesterol: 31 mg