Fluffy, jalapeño-dotted corn muffins make the perfect accompaniment to a steaming bowl of chili. Try these heart-healthy, cheesy muffins and taste Southwestern-inspired goodness in every bite. These muffins are quick to mix and bake in about 15 minutes. You can find more tasty, healthy muffin and quick bread recipes here.
These muffins are designed to be heart-healthy by using 100% whole wheat flour for fiber, relying on healthy fats (canola oil) instead of butter, and using low-fat buttermilk and reduced-fat cheese. This approach provides whole grains and rich flavor while keeping sodium and saturated fat levels low.
These muffins are a healthier option, using whole wheat flour for fiber, canola oil for better fats, and reduced-fat cheese. They are also very low in sodium (68 mg per serving).
The secret is using low-fat buttermilk! The acid in the buttermilk reacts with the baking powder to create a tender, fluffy crumb while adding moisture without excess fat.
Yes. This recipe only uses 1 Tbsp of honey for 32 mini muffins, which adds minimal sugar. You can omit it or replace it with a 1:1 sugar substitute suitable for baking.
Elote muffins are typically inspired by Mexican street corn and often include corn kernels, cotija cheese, lime, and chili powder. These muffins are a simpler, Southwestern-style muffin focused on jalapeño and cheddar.
These hearty, high fiber recipes go beautifully with our corn muffins to create a satisfying, delicious, and good-for-you meal.
More easy, flavorful recipe inspiration to round out any meal.
Recipe yields 32 servings
Preheat the oven to 400°. Lightly coat two 24-cup mini muffin pans with nonstick cooking spray. Slice jalapeños into thin half-round slices.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Stir in the buttermilk, egg, oil and honey. Add the scallions, cheese and jalapeño slices, reserving some of the jalapeño slices to garnish the muffin tops. Stir to combine.
Divide batter among 32 of the mini muffin cups. Top the muffins with a jalapeño slice and additional scallions, if desired.
Bake the muffins until golden brown, 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer muffin pan to a wire rack to cool slightly. Remove and serve warm or at room temperature.
This recipe is designed for mini muffin pans in a conventional oven. If you prefer standard-sized muffins (a 12-cup pan), the batter will likely yield 10–12 muffins. You will need to increase the baking time to approximately 18–22 minutes at 400°F, or until a toothpick inserted in the center comes out clean.
If you don't have low-fat buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of low-fat milk. Let it stand for 5 minutes before mixing it into the dry ingredients.
You may substitute with another heart-healthy oil, such as avocado oil or light olive oil.
This recipe uses 100% whole wheat flour. You may use all-purpose flour or a 50/50 blend, but this will reduce the fiber content and may slightly alter the texture.