Pineapple Jalapeño Corn Muffins
Slightly sweet, slightly spicy, and totally delicious. These tropical cornbread muffins only take 30 minutes from start to finish.Makes about a dozen corn muffins
Servings 12
Calories 249kcal
Ingredients
- 1½ cups (195g) all-purpose flour
- ½ cup (65g) cornmeal
- 2 teaspoons (9g) baking powder
- ½ teaspoon (2.5-3g) baking soda
- ¼ cup (50g) granulated sugar (omit if desired)
- ¾ teaspoon (4g) salt
- 1 8-ounce can (225g) crushed pineapple, drained (about ¾ cup)
- ½ cup (115g) sour cream
- ½ cup (120ml) milk or coconut milk
- 2 large eggs, lightly beaten
- 1 jalapeño, chopped
- 1 teaspoon (2g) smoked paprika (optional)
- 4 tablespoons (57g) unsalted butter, melted
- ½ cup (62g) corn, fresh, canned, or frozen (optional)
Instructions
- Preheat the oven to 350℉ (175℃).
- Butter and flour the muffin tin and set aside. Or use muffin liners and spray them with cooking spray.
- In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt.
- Whisk in the sour cream, milk, and lightly beaten eggs until well combined.
- Then, add crushed pineapple, jalapenos, optional corn, and melted butter.
- Pour batter into the prepared muffin pan. Bake 15-18 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
Notes
- Replace the pineapple with mango for another tropical twist.
- Mix the dry and liquid ingredients just until combined. Avoid overmixing so the muffins aren't tough.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 1muffin | Calories: 249kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 283mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg