Pepper Jack Corn Muffins

By contributing writer Kristia

These Pepper Jack Corn Muffins are so yummy and light. They have a subtle kick, so even people who don’t love spicy foods can enjoy these muffins. They pair well with soups, like Chicken & Corn Chowder, Cheddar Potato Soup, Chicken Tortellini Soup, and Slow Cooker Broccoli Cheddar Soup.

Make a batch for your next soup night.

Print Recipe

4 from 1 vote

Pepper Jack Corn Muffins

Course: Bread

Author: Toni Anderson

Ingredients

• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 large egg beaten
• 1 cup flour
• 3/4 cup fine yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cups shredded pepper jack cheese

Instructions

• Preheat oven to 400 degrees and spray a muffin pan with non-stick cooking spray.
• In a small bowl, combine the buttermilk, oil, and egg.
• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
• Make a well in the center of the bowl. Pour the wet ingredients into the well and stir until just combined. Do not over mix.
• Fold in the cheese.
• Spoon the batter into the prepared muffin pan and bake for 13-15 minutes or until toothpick comes out clean.
• Allow to cool slightly and remove muffins from pan to cool on a wire rack.

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