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Sweet Corn & Jalapeño Cheddar Muffins are an irresistible culinary creation that marries sweetness and spice in every bite. These savory treats are more than just a side dish; they are a flavorful companion to any meal or a delightful snack that can be enjoyed at any time of the day. Imagine biting into a warm muffin with bursts of sweet corn mingling with the zesty heat of jalapeños, all enveloped in the rich creaminess of sharp cheddar cheese. This unique combination is what makes these muffins a favorite among both home cooks and food enthusiasts alike.

Sweet Corn & Jalapeño Cheddar Muffins

Sweet Corn & Jalapeño Cheddar Muffins are a delightful blend of sweet and spicy flavors that make them perfect for any occasion. With a fluffy texture from a mix of all-purpose flour and cornmeal, and the rich taste of sharp cheddar, these muffins are both savory and comforting. Easy to make from scratch, they serve as a tasty side dish or a delicious snack. Explore the variety of ingredients and simple preparation steps to create these crowd-pleasers that will impress everyone at your table. Perfect alongside chili, grilled meats, or enjoyed on their own, these muffins will quickly become a household favorite.
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Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh or frozen sweet corn (thawed)

1/2 cup jalapeños, diced (fresh or pickled for less heat)

1 cup shredded sharp cheddar cheese

1/4 cup granulated sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon garlic powder (optional)

Instructions
 

Preheat the oven to 400°F (200°C). Grease or line a muffin tin with paper liners for easy removal.

    Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and garlic powder (if using). Set aside.

      Combine wet ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

        Incorporate the corn and jalapeños: Gently fold the sweet corn, diced jalapeños, and shredded cheddar cheese into the wet mixture.

          Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients, and stir just until combined. Avoid overmixing; the batter should be slightly lumpy.

            Distribute batter into muffin tin: Use a scoop or a spoon to fill each muffin cup about three-quarters full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool and serve: Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 3 days.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins