Savory Sound Bites: Corn-Jalapeño Mini-Muffins

I wasn’t planning to share this recipe with you quite so soon. There’s a bigger story coming, of which this is merely one part, a bite so to speak, and I thought I’d bundle it all together.

But you see, I like you too much. It would be wrong of me to keep these savory morsels away from you for even a moment longer.

So let’s get to it. Go ahead and read the recipe, peep the pictures, and play the slightly spicy tunes from Laneway + Manray.

Then immediately bake a batch of Corn-Jalapeño Muffins for yourself or your loved ones – Valentine’s Day is coming up, after all!

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These musical treats are a little offbeat – bold, distinctive, not too sweet, maybe a little salty, and surely addicting. I’ve got ‘em on permanent Repeat. Let me know if you’re a fan too, in the Comments. 

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Click the photos to enlarge them and read the captions.

Printable Recipe- Corn-Jalapeño Muffins
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Corn-Jalapeño Mini-Muffins
Recipe Mash-up by Ilise Goldberg, from these original recipe sources: David Tanis for the NY Times and Martha Stewart

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 6 tablespoons unsalted butter, plus more for buttering muffin tins
• 3/4 cup nonfat buttermilk
• 1/2 cup light sour cream
• 2 large eggs
• ½ cup corn kernels - fresh or frozen (thawed)
• 1/4 cup packed light-brown sugar
• 2 jalapeño chiles, seeded and finely chopped
• 2 tablespoons baking powder
• 1 teaspoon coarse salt

 
Directions:

• Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin or mini muffin tin with melted butter OR line the cups with muffin liners. Set aside.
• Add 2 tablespoons butter to a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside.
• Melt 4 tablespoons butter in a separate pan OR in the microwave.
• Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.
• Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until combined.
• With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in corn kernels and jalapeño, as well as the separate allotment of melted butter.
• Divide batter among muffin cups, filling each three-quarters full.
• Bake until a cake tester inserted into centers comes out clean, about 25 minutes for standard muffins about 12-14 minutes for mini muffins.
• Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
• They taste best on the day they’re made, but will keep for 4-5 days in an airtight container.