Jalapeno Cheddar Corn Muffins

Jalapeno Cheddar Corn Muffins

  • 1 cup whole wheat flour
  • 1 cup ground yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup nonfat Greek yogurt or sour cream
  • 1/4 cup vegetable oil
  • 1/2 cup skim milk
  • 1 egg
  • 1 1/4 cups grated cheddar cheese, divided
  • 2 jalapenos, 1 seeded and diced, and 1 sliced into rings


Preheat the oven to 400 F.  Spray a muffin pan with non-stick spray.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper.  In a separate bowl, whisk together the yogurt, oil, milk and egg.  Pour the wet ingredients over the dry and stir just until moistened.  Stir in 1 cup of the cheddar cheese and the diced jalapeno.

Divide batter between 12 muffin cups.  Bake for 15 minutes.  Top each with the remaining 1/4 cup cheese and the sliced jalapenos.  Bake for an additional 4-5 minutes until a toothpick inserted comes out clean.

Transfer to a wire rack to cool slightly and serve warm.

Yields 12 muffins.

Adapted from Savory Corn and Pepper Muffins by Dorie Greenspan, Baking, page 6.