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Homemade jalapeno corn bread muffins cooling on a wire rack. Sprinkled with chili powder and filled with jalapeno jelly

Corn 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.

Course Bread
Cuisine American
Keyword corn bread, muffins
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Calories 206 kcal
Author Creme de Colorado Cookbook


  • 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


  1. In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.

  2. Whisk together egg, milk, oil and creamed corn.

  3. Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 - 20 stroked to mix.

  4. Generously butter or PAM spray muffin pan.

  5. Fill each muffin cup 1/2 full with the batter, reserving 1/3 of the batter.

  6. 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.

  7. Divide reserved batter over the muffins to cover the jelly.

  8. Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.

  9. Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.

Recipe Notes

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.

Nutrition Facts
Corn Muffins with Jalapeno Jelly
Amount Per Serving
Calories 206 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 131mg6%
Potassium 236mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 115IU2%
Vitamin C 2mg2%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.