Jalapeño-Cheddar Corn Muffins That Bring the Heat

These golden corn and jalapeño muffins, inspired by David Tanis and modified by Jeanne Rosner, are the kind of savory treat that steals the show. They’re tender on the inside with just a hint of crispness at the edges, and they come alive with the sweet pop of sautéed fresh corn and the gentle heat of jalapeño. The muffins strike a wonderful balance—rich from butter and cheese, yet light enough to enjoy any time of day. A mix of cornmeal and flour gives them substance without heaviness, and the buttermilk (or a good substitute) keeps the crumb soft and moist.

Perfect served warm, they’re equally at home on a brunch table with eggs and avocado, alongside a bowl of soup or chili, or tucked into a picnic spread. The flavors are comforting but never boring, with just the right amount of spice to keep you coming back for another bite. Whether you’re feeding a crowd or just treating yourself, these muffins are an easy, flavorful way to make any meal feel a little more special.

Step By Step Instructions To Make Jalapeño-Cheddar Corn Muffins That Bring the Heat