Sour cream jalapeno corn muffins

Sour Cream Jalapeno Corn Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These Sour Cream Jalapeno Corn Muffins are the perfect combination of spicy and savory flavors. Made with a moist and tender cornbread base, these muffins are elevated with the addition of tangy sour cream and fiery jalapenos. Whether enjoyed as a side dish or a snack on their own, these muffins are sure to be a hit at any gathering. Serve them warm for an extra satisfying treat that will leave you craving for more.

Keywords: sour cream, jalapeno, corn muffins, spicy, savory

sour cream jalapeno corn muffins details

Sour cream jalapeno corn muffins, recipe Rating: 4.6
Number of votes:111

Wonderful with ribs or other barbecued meat. The larger the amount of jalapeno makes a very peppery muffin. Serve at any temperature.

Ingredients

1-1/2 cups yellow corn meal

1/2 cup all-purpose flour

1 Tablespoon granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

2 large eggs

1 cup sour cream

1 to 1-1/2 teaspoons minced and seeded jalapeno pepper, fresh or canned

Instructions:

Heat oven to 350 degrees. Grease muffin cups, or use paper or foil baking cups. Thoroughly mix corn meal, flour, sugar, baking powder, and salt in a large bowl. Beat eggs and sour cream with a whisk or fork in a small bowl. When smooth, stir in jalapeno pepper. Pour over flour mixture. Fold in with a rubber spatula until well mixed; batter will be very stiff. Scoop batter into muffin cups. Bake 20 to 25 minutes, or until firm to the touch in the center. Let cool 5 minutes in pan before turning out onto a cooling rack.