Mini Jalapeno Muffins Recipes

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

CORNBREAD-JALAPENO MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
• Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

MINI BACON-JALAPENO-ONION CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
• Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

MINI JALAPENO MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease a 24-cup mini muffin tin with a nonstick spray.
• In a large bowl, combine flour, sugar, cornmeal, baking powder and slat.
• In a separate bowl, beat the eggs with the jalapeno, milk and honey.
• Add the dry mixture slowly to the wet mixture.
• If desired, add a little of the jalapeno liquid to make'em nice and spicy.
• Spoon the batter into the sprayed muffin tins.
• Bake for 10 to 12 minutes.
• Note: They are wonderful drizzled with creamed honey and butter.

MINI JALAPENO POPPER CORN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray and mini muffin tin with cooking spray. (This recipe makes about 18 mini muffins.)
• Finely dice 1 jalapeno and slice the other jalapeno.
• In a medium bowl, stir together muffin mix, diced jalapeno, egg, and milk.
• Divide the batter evenly between the muffin cups. Push a cube of cream cheese into the center of each one.
• Place a little shredded cheddar cheese on top of each one and then top with a jalapeno slice.
• Bake for 12 to 15 minutes. Let cool a few minutes and then run a knife around the edge of each muffin to loosen and remove from the tin.