Food & Cooking Recipes Breakfast & Brunch Recipes Jalapeno Corn Muffins 3.8 (61) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Sang An Prep Time: 10 mins Total Time: 45 mins Servings: 4 Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice. Ingredients 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted ¾ cup nonfat buttermilk 2 large eggs ½ cup sour cream 1 cup yellow cornmeal 1 cup all-purpose flour ½ cup packed light-brown sugar 2 tablespoons baking powder 1 teaspoon coarse salt 2 jalapenos, seeded and finely chopped ¼ cup plus 2 tablespoons fresh or frozen (thawed) corn kernels Unsalted butter, for serving Directions Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter. Originally appeared: Martha Stewart Living, March 2004 Rate It PRINT