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Jalapeno Corn Muffins

A community recipe by

Not tested or verified by

Print me


They are delicious and a real crowd pleaser.


Serves: 12

For the Muffins

  • 250 millilitres cornmeal (yellow stone-ground)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 250 millilitres sifted flour
  • 1 tablespoon baking powder
  • 1 egg (slightly beaten)
  • 250 millilitres milk
  • 125 millilitres melted unsalted butter
  • 250 millilitres canned sweetcorn kernels
  • 250 millilitres cottage cheese

For the Filling

  • 125 millilitres finely chopped jalapeno peppers
  • 125 millilitres grated cheddar cheese


Jalapeno Corn Muffins is a community recipe submitted by DonnaDNYC and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 425 degrees. Grease muffin pans.
  • Sift together into a large bowl, corn meal, sugar, salt, flour and baking powder.
  • Add the egg, milk, butter, corn and cottage cheese and stir lightly, just to mix and moisten all ingredients.
  • Divide half of batter among the muffin pans.
  • Now spread the chopped chilies evenly across the batter and cover with the grated Cheddar cheese.
  • Pour remaining batter over top to seal. Bake for 20-25 minutes until golden brown.
  • If any of the Cheddar melts down the sides of the muffin tins, these may be a bit tricky to remove, but carefully sliding a knife around the muffins should do the trick.

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