Sour cream jalapeno corn muffins recipe

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.
Introducing the delectable Sour Cream Jalapeno Corn Muffins recipe! This delightful treat combines the perfect balance of tangy sour cream, spicy jalapenos, and tender cornmeal to create a mouthwatering muffin that is both savory and satisfying. Whether enjoyed as a side dish or a standalone snack, these muffins are guaranteed to be a hit at any gathering. With their irresistible combination of flavors and easy-to-follow steps, you'll be whipping up a batch of these muffins in no time.

Keywords: sour cream, jalapeno, corn muffins, recipe, savory.

sour cream jalapeno corn muffins recipe details

Sour cream jalapeno corn muffins recipe, recipe Rating: 4.7
Number of votes:118

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:

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

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.