A dollop of jalapeno jelly tucked in the center makes this buttermilk cornbread muffins recipe an exciting treat. Muffins that are dense in texture and super easy to make. These unique muffins are just as good served with a hearty bowl of chili, as they are simply slathered with butter and served for breakfast.
About This Recipe and Why It Works
Remember years and years …. and years ago when the spicy jalapeno pepper jelly craze swept America? Yes? No? Was it my imagination?
Well, the heat was on once I had my first taste of Jalapeno Jelly. A thick gooey goodness that served up the heat from jalapeno peppers, and the addition of green bell peppers kept it gringo friendly.
I couldn’t get enough. I can’t tell you how many jars I made. I couldn’t tell you what recipe I used. I can tell you I served it over a block of cream cheese with some crackers that I took it e-v-e-r-y where. I just couldn’t get enough.
With that said, let’s make these Buttermilk cornbread muffins. And start with how to make corn muffins moist. Add some creamed corn to the batter and a dollop of Jalapeno Jelly in the center. Let’s take a look.
Corn muffins from scratch are easy to make and this basic recipe is a good one. The texture is moist yet dense, and the addition of creamed corn gives it even more of a corn flavor.
The crushed red pepper flakes add a hint of heat, as does the jalapeno jelly center. The sugar in the jelly provides a perfect balance of savory with sweet.
And what a nice surprise to bite into a corn muffin and find such a sweet heat surprise.
So why not take that wonderful sweet spicy condiment and sneak it into the middle of a homemade cornbread muffins recipe. Yes please.
Let’s get started.
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Wet Ingredients: Buttermilk, eggs and vegetable oil
- Dry Ingredients: Yellow Corn Meal, Flour, Sugar, Baking Powder
- Seasoning: Crushed Red Pepper Flakes
- The Creamy: One can of creamed style corn
- Use milk in place of the buttermilk, the substitution will still yield moist cornbread muffins with a slightly milder flavor.
- Play around with jelly and jam flavors. substitute the jalapeno jelly with some Heidi’s Red Chile Raspberry Jam. The red color will really radiate inside that muffin.
Step by Step Instructions:
This recipe comes together in about thirty minutes. And actually I think I’m underselling. It’s a quick fix. Let’s take a look.
- Step 1, Dry Ingredients: In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
- Step 2, Wet Ingredients: Whisk together eggs, buttermilk, oil and creamed corn.
- Step 3, Combine Dry and Wet Ingredients. Pour liquid mixture over dry ingredients.
- Step 4: Stir lightly with a fork or spoon to combine.
- Step 5: Fill Muffin Pans: Fill muffin cups half full with batter. Using the back of a spoon, make a small indent in the batter.
- Step 6, Adding Jalapeno Jelly: Using a spoon, drop a teaspoon of jalapeno jelly in the center of the batter.
- Step 7: Top with Batter: Then top off the muffins with more of the batter, filling muffin cups 2/3 of the way full.
Step 8, Butter and eat: The next part is the best: Spread with butter for a melt-in-your-mouth flavor.
Tips and FAQ’s
An easy no-mess method to fill muffins tins is to use a triggered cookie dough scoop. The large size works well, and the trigger that scrapes the bottom of the scoop make for a nice clean release.
The liners should never be filled completely to the top for any muffin recipe. Fill them 2/3 of the way full to allow for the batter to rise.
For this recipe, I used Green Chile Jelly that I purchased on our last trip to New Mexico. I’ve provided a link to Made in New Mexico, who sells that Green Chile Jelly. They’re a company that sells and ships all things New Mexico. Disclaimer: I get no compensation for mentioning the jelly or Made in New Mexico. It’s just a good resource for you. Whole Foods sells a couple of brands of Jalapeno Jelly as does King Soopers.
Lightly dust the tops of the muffins with chili powder or paprika for a little color. Use your fingers or a small fine mesh strainer.
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Sweet Moist Buttermilk Cornbread Muffins With Jalapeno Jelly
I hope you give this cornbread buttermilk muffins recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite recipe using Jalapeno Jelly, let me know, I’m feeling a resurgence of interest.
And don’t forget to serve these corn muffins next time you’re making a big bowl of chili – a perfect pair.
More quick bread recipes
Moist Buttermilk Cornbread Muffins with Jalapeno Jelly
- Muffin Pans
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon crush red pepper flakes
- 1 large egg
- 1/2 cup plus 1 Tablespoon buttermilk or milk
- 1/4 cup vegetable oil
- 17 ounces creamed corn canned
- 1/4 cup jalapeno pepper jelly
- In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
- Whisk together egg, buttermilk, oil and creamed corn.
- Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 – 20 stroked to mix.
- Generously butter or PAM spray muffin pan.
- Fill each muffin cup 1/2 full with the batter, reserving 1/3 of the batter.
- With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
- Divide reserved batter over the muffins to cover the jelly.
- Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
- Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.
Cornbread muffins with buttermilk and Jalapeno Jelly … It’s What’s for Breakfast