Jalapeno Corn Muffins with Savory Cream Cheese Frosting
These irresistibly delicious yet moist corn muffins are loaded with flavors. Pickled jalapenos add some delicious zing, and chive-cream cheese frosting gives some yummy creaminess and cheesiness.
Yield
12 servingsPrep
18 minCook
22 minReady
86 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the muffins | |||
| 1 ½ | cups |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
milk
whole fat |
|
| ¼ | cup |
butter, unsalted
melted, 4 tablespoons |
|
| ½ | cup |
jalapeño pepper
or to taste, canned and chopped |
*
|
| For the savory cream cheese frosting | |||
| 12 | ounces |
cream cheese
1 container |
|
| 3 | tablespoons |
chives
minced, or green parts of scallions |
|
| 1 | x |
sweet bell peppers
red, orange, and yellow, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the muffins: | |||
| 355 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk
whole fat |
|
| 59 | ml |
butter, unsalted
melted, 4 tablespoons |
|
| 118 | ml |
jalapeño pepper
or to taste, canned and chopped |
*
|
| For the savory cream cheese frosting: | |||
| 346.8 | ml/g |
cream cheese
1 container |
|
| 45 | ml |
chives
minced, or green parts of scallions |
|
| 1 | x |
sweet bell peppers
red, orange, and yellow, for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Line a standard sized muffin tin (12 muffins) with paper cups or coat with cooking spray.
In a large bowl, add the cornmeal, flour, baking powder, sugar, and salt in a large bowl, whisk until mix well.
In another bowl, whisk the eggs, then whisk in the milk, melted butter, and jalapenos until well blended.
Pour the wet ingredients into the dry ingredients and stir until just incorporated.
Put the batter evenly among the prepared muffin tin.
Bake for 20 minutes or until lightly browned with a tooth pick or wooden stick inserted in the center comes out clean.
Transfer on a wire rack, and let cool for about 10 minutes.
Remove the muffins on wire rack, and allow to cool completely.
Add the cream cheese in a bowl, stir until smooth.
Stir in the chives until evenly mix.
Frost the muffins and sprinkle chopped bell peppers on top of each muffin.
Serve and enjoy.
