Jalapeño Double Corn Muffins With Scallions & Cilantro


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5 from 1 vote

Jalapeño Double Corn Muffins With Scallions & Cilantro

The perfect complement to tasty chili or even as a spicy side for Thanksgiving dinner, these spicy corn muffins are always a big hit!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: American, Mexican, Vegetarian
Servings: 12 muffins
Calories: 1459kcal


  • ¾ cup 2% milk
  • 3 TB canola oil
  • 1 large egg
  • ¾ cup all-purpose flour
  • ¾ cup cornmeal
  • 2 TB sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup fresh thawed frozen or canned corn
  • ¼ cup sliced scallions
  • ¼ cup chopped cilantro
  • 1 TB minced jalapeño peppers or more to taste


  • Heat oven to 400. Coat 12 muffin cups with nonstick cooking spray.
  • Whisk milk, oil and egg in a medium bowl until blended. Stir in flour, cornmeal, sugar, baking powder and salt just until blended. Stir in remaining ingredients. Spoon into muffin cups, filling each about ¾ full. Bake 15 to 20 minutes or until golden and toothpick inserted in centers comes out clean. Remove muffins from pan and let cool on wire rack. Serve warm if desired. (Muffins may be made ahead and reheated in the microwave.)


Calories: 1459kcal | Carbohydrates: 201g | Protein: 35g | Fat: 58g | Saturated Fat: 8g | Cholesterol: 177mg | Sodium: 1920mg | Potassium: 1521mg | Fiber: 17g | Sugar: 35g | Vitamin A: 57% | Vitamin C: 24.4% | Calcium: 55.2% | Iron: 64.8%

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