Savory Jalapeño Corn Muffins

Recipe:

Ingredient Notes:

• Buttermilk. This is the main liquid and acidic ingredient; the fat content doesn’t matter. As a substitute, you can use kefir or plain, unsweetened liquid yogurt.
• Oil/Butter. Any refined vegetable oil works perfectly. If you want to switch it out for melted butter (82% fat), you will need 90g of butter, but remember to reduce the buttermilk by 20g to keep the moisture balanced.
• Eggs. Use a standard Medium egg (approx. 50-55g without the shell).
• Sugar. Trust me, a little sugar is absolutely necessary even in savory muffins 😉 It’s purely there to balance out the overall flavor. Standard white granulated sugar is perfect.
• Cornmeal. You will need medium-grind cornmeal (the kind used for polenta). Avoid finely ground corn flour or overly coarse corn grits.
• Wheat flour. Use regular all-purpose flour with around 10% protein.
• Cheese. You’ll need a semi-hard cheese with a fat content of 45% or higher and a bold flavor. In the US, Sharp Cheddar, Monterey Jack, or Colby-Jack are perfect choices. You can also use Gouda, Edam, or Emmental.
• Jalapeños. I’m using pickled jalapeños for that savory, punchy flavor. They aren’t overwhelmingly hot, and their vinegar tang creates a beautiful flavor contrast. Fresh chili peppers are a worse option here, as they bring raw heat rather than flavor.
  • Adjusting the heat. The amount of jalapeños listed in the recipe yields a medium spice level. Feel free to scale it up or down depending on how much you love spicy food.

Let’s start cooking!

In a bowl, combine the buttermilk, egg, vegetable oil, salt, sugar, and paprika. Whisk until smooth.

Add the cornmeal and all-purpose flour, sifted together with the baking powder and baking soda. Mix the batter.

Add the grated cheese, finely chopped jalapeños, and herbs.

Mix well, then spoon the batter into muffin tins lined with paper liners. If desired, top each muffin with a couple of thin chili pepper slices and a parsley leaf for garnish.

Bake the muffins in a preheated 180°C (350°F) oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Serve warm or cooled completely.

Enjoy!

This Savory Jalapeño Corn Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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