Sweet Corn, Jalapeño & Onion Muffins

These Sweet Corn, Jalapeño & Onion Muffins are the perfect combination of savory, sweet, and just a touch of spice. Made with tender corn kernels, diced onion, and finely chopped jalapeños, every bite is moist, flavorful, and incredibly satisfying. They're delicious served warm with butter alongside a bowl of hearty chili, homemade soup, barbecue, or your favorite comfort food meal. Whether you're feeding the family or bringing a side dish to a gathering, these homemade muffins are easy to make and always disappear fast. Once you try them fresh from the oven, they'll quickly become a go-to recipe in your kitchen!

Pinit!~

Sweet Jalapeno Onion Mexican Cornbread Muffin Tops

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Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup sour cream

• 1/2 cup water

• 2 large eggs, lightly beaten

• 1/4 cup unsalted butter, melted

• 1 cup canned sweet corn kernels, drained

• 1/2 cup diced jalapenos

• 1/2 cup diced onion

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How do you make Sweet Jalapeno Onion Cornbread Muffin Tops?

Wilton Perfect Results Premium Non-Stick Muffin Top Pan

Recipe Instructions:

• Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch muffin top pan with cooking spray or butter.

• In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
  

• In another bowl, blend the sour cream, water, beaten eggs, and melted butter. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.

• Gently fold in the sweet corn kernels, diced jalapenos, and diced onion until evenly distributed.

• Scoop the batter into the prepared muffin top pan, filling each section with about 1/8 measuring cup in each round.

• Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

• Once baked, remove the cornbread from the oven and let it cool in the pan for a few minutes before popping them out and serving.

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