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    Home > Bread > Buttermilk Corn Muffins filled with Jalapeno Jelly Center

    Buttermilk Corn Muffins filled with Jalapeno Jelly Center

    Published: Mar 4, 2020 · Modified: Aug 14, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A dollop of jalapeno jelly tucked in the center makes these cornbread buttermilk muffins an exciting treat. Jam 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.

    Cornbread muffins cooling on a black wire rack.

    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 cornbread buttermilk muffins. And to make them moist, we’ll 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.

    Ingredients

    Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

    Ingredients to make stuffed jalapeno corn muffins
    • 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
    • Jalapeno Jelly or Jam of your choice.

    Ingredient Substitutions

    • 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:

    These jam muffins comes together in about thirty minutes. And actually I think I’m underselling. It’s a quick fix. Let’s take a look.

    Dry ingredients used to make jalapeno jelly corn muffins
    Step 1
    • Step 1, Dry Ingredients: In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
    wet ingredients to make corn muffins
    Step 2
    • Step 2, Wet Ingredients: Whisk together eggs, buttermilk, oil and creamed corn.
    Adding wet ingredients to dry ingredients for muffins
    Step 3
    • Step 3, Combine Dry and Wet Ingredients. Pour liquid mixture over dry ingredients.
    Batter for moist cornbread muffins
    • Step 4: Stir lightly with a fork or spoon to combine.
    Filling muffins tins with corn muffin batter
    Step 5
    • 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.
    Corn muffins in a muffin tin with jalapeno jelly in the center
    Step 6
    • Step 6, Adding Jalapeno Jelly: Using a spoon, drop a teaspoon of jalapeno jelly or jam in the center of the batter.
    Adding jalapeno jelly to half filled corn muffins in a muffin tin.
    Step 7
    • Step 7: Top with Batter: Then top off the muffins with more of the batter, filling muffin cups 2/3 of the way full.
    Jalapeno Jelly Corn Bread Muffins cut in half and spread with butter for corn muffins recipe
    Step 8

    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

    What Should I Use To Put Batter In The Muffin Cups?

    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.

    How to Fill Muffin Cups:

    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.

    Where Do You Buy Jalapeno Jelly?

    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. And if you’re looking to make Jam Muffins, you can’t go wrong with Heidi’s Red Chile Raspberry Jam.

    Presentation Tip: 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.

    This post may contain affiliate links. If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.

    Sweet Moist Cornbread Buttermilk Muffins

    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 or jam, 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.

    And if you’re looking for more, don’t miss my Bread Category. You’ll find both quick bread recipes and yeast bread recipes. And the most popular recipe on my site for Super Moist Cornbread.

    Cornbread Buttermilk Muffins with Jalapeno Jelly

    Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 12
    Calories: 206kcal
    Author: Lea Ann Brown

    Equipment

    • Muffin Pans

    Ingredients

    • 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 or Jam
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
    The liners should never be filled completely to the top. Fill them 2/3 of the way full to allow for the batter to rise.
    Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.

    Nutrition

    Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 236mg | Fiber: 2g | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Barb says

      April 07, 2020 at 8:10 pm

      I did the block of cream cheese with jalapeño jelly too! It must have been in the 70’s or early 80’s. These muffins look yummy, and I actually have all the ingredients. I think I might even have an unopened jar of the jelly in the pantry. I don’t think I’ll look at the expiration date…

      Reply
    2. mjskitchen says

      April 05, 2020 at 11:24 am

      5 stars
      Very interesting. I made some green chile jam last summer using non-roasted fresh chile. The tase was wonderful and spicy but the bits of green chile were a little chewy. Therefore, I’ve been adding it to baked gfoods. These corn muffins look like a great use for some of that jam. These muffins are a wonderful idea!!!

      Reply
    3. John / Kitchen Riffs says

      March 11, 2020 at 8:02 am

      I had my first taste of jalapeno jelly in Texas — sometime in the mid-70s. Loved the stuff at first bite, and still do. This is such a terrific recipe — really creative. And good. 🙂 Thanks!

      Reply
    4. Gloria Brandt says

      March 08, 2020 at 10:57 am

      I would like to share my sloppy Joe recipe with all you; 2`lbs ground chuck broken up & fried, 3-4 chopped garlic, 1c chopped onion, 1c chop green pepper, 1 can stewed tomatoes. (crunched) 1sm can tomatoe paste or sauce, 1 sm can HERDEZ cesar salsa, 1/2 bottle cocktail sauce 2tsp Worstershire sauce, 1 chopped celery.add seasoning to taste of oregano, marjoram, salt, pepper. Cook in crock pot for several house. May have to add water if it is to thick. serve over buns or these delicious corn muffins

      Reply
      • Lea Ann Brown says

        March 14, 2020 at 1:20 pm

        Hi Gloria

        Thanks so much for sending your recipe for Sloppy Joes. I will be giving that recipe a try. I like the addition of cocktail sauce and the HERDEZ Salsa. But most of all I like your suggestion of serving them over the corn muffins. Fabulous!

        Reply
    5. Larry says

      March 05, 2020 at 5:55 am

      Sounds like a nice little surprise inside of the muffins – I like the idea and your muffins look very good.

      Reply
      • Lea Ann Brown says

        March 14, 2020 at 1:17 pm

        Thanks so much Larry!

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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