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Pineapple Jalapeños Corn Muffin

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Author: Imma
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Pineapple Jalapeños Corn Muffin- Slightly Sweet, Slightly Spicy, and all parts Delicious. Only 30 minutes away from this these tropical Cornbread.

Pineapple Jalapeños cornbread

I love cornbread and corn muffins so I thought why not add some pineapple to my cornbread…. What could go wrong?

Well I did.

Let me just say this, it’s  cold rainy winter day and I needed some corn bread to go with this bowl of Caribbean black bean. I think its’ crime not to have cornbread to with it; the result a super moist sweet tropically delicious cornbread. Its tender, buttery and slightly spicy .The flavor makes you feel like you’re on a tropical vacation but it’s only taking place in your mouth. Fancy that…

Pineapple Jalapeños cornbread

I have been making this for the past month now. And this is it for me! They have easily become an instant favorite. The pineapple is not overwhelming… it adds a wonderful, sweet flavor with a delicious textured cornbread.

 Jalapeño adds the perfect amount of kick and compliments the pineapple beautifully

Pineapple Jalapenos Corn Muffin

Man! It’s like they were meant to be, a perfect match.

Pineapple Jalapenos Corn Muffin

This recipe is super simple and comes together in about 30 minutes. Most cornbread recipes typically use more much more flour than cornmeal, this is no exception it makes a light and soft and less crumbly. If you are want of those that prefer corny cornbread then switch it around and use more cornbread. Do not over do it because it might result in a dry cornbread. So go with half and half.

Am not changing a thing here. They come together so easy and are ready in about 30 minutes. I threw in some corn because just love biting into whole corn. Not necessary, just my thing

And if you want you can pair it with this Caribbean Black Bean Soup. YUM!

Pineapple Jalapeños cornbread
Pineapple Jalapeños cornbread muffin
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Pineapple Jalapeños Corn Muffin

Pineapple Jalapeños Corn Muffin – Slightly sweet, slightly spicy, and all parts delicious. Only 30 minutes away from this these tropical cornbread.
5 from 6 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Caribbean
Servings 8

Ingredients

  • 1 1/2 cup 195grams all-purpose flour
  • ½ cup 65grams corn meal
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • ¾ teaspoon salt
  • 8 ounce can crushed pineapple drained(about ¾ cup)
  • ½ 115 grams cup sour cream
  • ½- cup 120ml milk or coconut milk
  • 2 large eggs
  • 1 Jalapenos pepper chopped
  • 1 teaspoon smoked paprika optional
  • 4 tablespoons 57grams unsalted butter melted
  • ½ cup canned corn optional

Instructions

  • Instruction
  • Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  • Whisk in, sour cream, milk, and lightly beaten eggs until well combined
  • Then, add crushed pineapple, jalapenos and melted butter
  • Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.

Nutrition Information:

Calories: 251kcal (13%)| Carbohydrates: 38g (13%)| Protein: 5g (10%)| Fat: 8g (12%)| Saturated Fat: 5g (31%)| Cholesterol: 56mg (19%)| Sodium: 332mg (14%)| Potassium: 224mg (6%)| Fiber: 2g (8%)| Sugar: 10g (11%)| Vitamin A: 390IU (8%)| Vitamin C: 4.9mg (6%)| Calcium: 59mg (6%)| Iron: 1.8mg (10%)
Author: Imma
Course: Snacks
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Enjoy!!!

Pineapple Jalapeños cornbread muffin
Print

Pineapple Jalapeños Corn Muffin

Pineapple Jalapeños Corn Muffin - Slightly sweet, slightly spicy, and all parts delicious. Only 30 minutes away from this these tropical cornbread.
5 from 6 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Caribbean
Servings 8

Ingredients

  • 1 1/2 cup 195grams all-purpose flour
  • ½ cup 65grams corn meal
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • ¾ teaspoon salt
  • 8 ounce can crushed pineapple drained(about ¾ cup)
  • ½ 115 grams cup sour cream
  • ½- cup 120ml milk or coconut milk
  • 2 large eggs
  • 1 Jalapenos pepper chopped
  • 1 teaspoon smoked paprika optional
  • 4 tablespoons 57grams unsalted butter melted
  • ½ cup canned corn optional

Instructions

  • Instruction
  • Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  • Whisk in, sour cream, milk, and lightly beaten eggs until well combined
  • Then, add crushed pineapple, jalapenos and melted butter
  • Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.

Nutrition Information:

Calories: 251kcal (13%)| Carbohydrates: 38g (13%)| Protein: 5g (10%)| Fat: 8g (12%)| Saturated Fat: 5g (31%)| Cholesterol: 56mg (19%)| Sodium: 332mg (14%)| Potassium: 224mg (6%)| Fiber: 2g (8%)| Sugar: 10g (11%)| Vitamin A: 390IU (8%)| Vitamin C: 4.9mg (6%)| Calcium: 59mg (6%)| Iron: 1.8mg (10%)
Author: Imma
Course: Snacks
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram
Nutrition Facts
Pineapple Jalapeños Corn Muffin
Amount Per Serving
Calories 251 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 56mg19%
Sodium 332mg14%
Potassium 224mg6%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 390IU8%
Vitamin C 4.9mg6%
Calcium 59mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments & Reviews

  1. EJ says

    Question – how long should I bake this in a pan? I don’t have access to a muffin tin right now! It’s definitely on my Super Bowl menu….

    Reply

    • Imma says

      Definitely don’t let not having a muffin pan get in your way. A 9×13-inch baking dish should hold the batter. It might take 40-50 minutes to bake at 350℉, but I’d occasionally check on it after 30 minutes. Please let us know how long it took to bake.:heart_eyes:

      Reply

    • Imma says

      Definitely don’t let not having a muffin pan get in your way. A 9×13-inch baking dish should hold the batter. It might take 40-50 minutes to bake at 350℉, but I’d occasionally check on it after 30 minutes. Please let us know how long it took to bake.

      Reply

  2. Julie says

    I’ve made these probably 4x this year already. My family and friends absolutely love them! I’m not a baker and this recipe is so simple and turns out perfect every time! I usually serve it with my jerk ribs or chicken. Yum!

    Reply

  4. JoAnn Lachance says

    Is it just me, or did you forget to mention WHEN to add the sugar? Some recipes have you add sugar to the wet ingredients. I’m sure it will be okay before or after, but I almost forgot about the sugar, (it was premeasured and sitting on the counter when I noticed it) so I am adding it with the pineapple.

    Reply