Monterey Jack Jalapeno Corn Muffins Zoom

Monterey Jack Jalapeno Corn Muffins Recipe

Buttermilk and Monterey Jack cheese balances out the spicy jalapeño in the cornmeal and flour muffins. Loaded with sass, these jumbo muffins are great served for breakfast, as a side dish, appetizer or snack.
Makes: 9 jumbo muffins
Skill Level: Beginner

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Step 1

Preheat oven to 400°F. Prepare 9-cup jumbo muffin pan with vegetable pan spray.

Step 2

In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in jalapenos and 1 cup cheese.

Step 3

In medium bowl, combine butter, buttermilk and eggs; whisk until combined. Add buttermilk mixture to cornmeal mixture and mix until just combined. Divide mixture evenly into prepared pans. Sprinkle evenly with remaining 1/2 cup cheese.

Step 4

Bake 23-25 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes.

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all-purpose flour

1-3/4 cups all-purpose flour

yellow cornmeal

1-1/2 cups yellow cornmeal

granulated sugar

1 tablespoon granulated sugar

baking powder

1 tablespoon baking powder

baking soda

1 teaspoon baking soda


1 teaspoon salt

Monterey Jack cheese

1-1/2 cups Monterey Jack cheese


1/3 cup jalapeno (seeded and finely chopped, about 2 large)

butter, melted

6 tablespoons butter, melted


1-3/4 cups buttermilk


2 Eggs

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