Jalapeño Corn Muffins

cooked as small “cupcakes” – makes a lot

Years back, when we were eating dinner at Legal Seafood Harborside’s 2nd floor dining, they served these muffins as part of their bread basket assortment. I rarely eat bread when I am out to dinner, but I ate every single of these muffins and asked for more, which they brought me. I didn’t want to ask for even more muffins, so I asked if they could please share the recipe with me and they did!


  • 3 cups flour
  • 1 cup sugar
  • 1 cup cornmeal
  • 2 TBL baking powder
  • ½ TBL salt
  • ½ pound butter
  • ¼ cup jalapeños, chopped small (2 good sized ones)
  • cup milk
  • 2 eggs


  • Preheat oven to 350
  • Sift together dry ingredients
  • Melt together and let cool the butter and jalapeños
  •  Mix/Beat together the milk and eggs
  • Fold WET into DRY – don’t over mix!
  • I cook in mini cup-cake pans
  • You need to eye-ball when muffins are done. I wait for them to start turning golden brown around the edge where they hit the pan and the tops are not still “white”.
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