A dollop of jalapeno jelly tucked in the center makes this cornbread muffins recipe an exciting treat. Dense, moist and super easy to make, these unique muffins are just as good served with a hearty bowl of chili, as they are simply buttered and served for breakfast.
Jalapeno jelly
Remember years and years …. and years ago when the spicy jalapeno pepper jelly craze swept America? Yes? No? Was it my imagination?
Well, let me tell you, before jalapeno jelly, my jam and jelly life had consisted strictly of strawberry, grape and sandhill plum. Let me explain the latter. Just northeast of Nickerson, Kansas, where I grew up, was an area called The Sandhills. Every year we’d load up in the car and park alongside a sandy dirt road and pick as many sandhill plums as we could. And man, did it make some good jelly.
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.
I’d say that was somewhere around 1980. And I believe it was a Texas thang. Seems suitable.
It was a fad. And a delicious one at that. Well shoot, now I’m feeling that nostalgic tug to make some again.
So why not take that wonderful sweet spicy condiment and sneak it into the middle of a homemade cornbread muffins recipe. Yes please.
The whole technique is so simple
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.
- In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
- Whisk together eggs, milk, oil and creamed corn.
- Pour liquid mixture over dry ingredients and stir lightly.
- Fill muffin cups half full with batter.
- Drop a teaspoon of jalapeno jelly in the center of the batter.
- Then top off the muffins with more of the batter.
The next part is the best: Spread with butter for a melt-in-your-mouth flavor.
What I loved about this cornbread muffins recipe
This basic recipe for corn muffins 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.
I’m going to making this recipe over and over again, and next time will substitute the jalapeno jelly with some Heidi’s Red Chile Raspberry Jam. The red color will really radiate inside that muffin.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.
Jalapeno Jelly Cornbread Muffins Recipe
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.
I hope you give this fun corn muffin 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 make these easy corn muffins next time you’re making a big bowl of chili – a perfect pair.
More quick bread recipes
- Old Fashioned Banana Nut Bread
- Lemon Zucchini Bread
- Pecan Cinnamon Bun Bread
- Pumpkin Bread made with Pumpkin Ale
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.
Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
- 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 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, milk, 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.
I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.
Corn Muffins Recipe with Jalapeno Jelly … It’s What’s for Breakfast
Larry says
March 5, 2020 at 5:55 amSounds like a nice little surprise inside of the muffins – I like the idea and your muffins look very good.
Lea Ann Brown says
March 14, 2020 at 1:17 pmThanks so much Larry!
Gloria Brandt says
March 8, 2020 at 10:57 amI 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
Lea Ann Brown says
March 14, 2020 at 1:20 pmHi 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!
John / Kitchen Riffs says
March 11, 2020 at 8:02 amI 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!
mjskitchen says
April 5, 2020 at 11:24 amVery 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!!!
Barb says
April 7, 2020 at 8:10 pmI 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…