Corn Muffins with Poblano Peppers

Corn Muffins with Poblano Peppers
Barbara Kiebel


  • 1 1/2 Cup  all-purpose flour
  • 2/3 Cups  finely ground yellow cornmeal
  • 4 Tablespoons  granulated sugar
  • 4 Teaspoons  baking powder
  • 1/2 Teaspoon  salt
  • 1/2 Cup  buttermilk, at room temperature
  • 1/2 Cup  sour cream, at room temperature
  • large eggs, at room temperature
  • 3 Tablespoons  canola or vegetable oil
  • 1/2 Cup  chopped poblano peppers
  • 2/3 Cups  corn kernels
  • 1 Cup  crumbled queso fresco
  • 12  slices jalapeño pepper
  • cherry or grape tomatoes, halved

These corn muffins are good with just a dab of butter but they are great with another dab of red jalapeño jelly. I guess in this case I followed the mantra we hear often today, "Go Big or Go Home." These are truly big on the pepper, but oh so good, too!

See all muffin recipes.


Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.

In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.

Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.

Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).

Sprinkle the tops with the remaining queso fresco and then top each muffin with a jalapeño slice and a halved tomato. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool for 15 minutes.

Serve immediately or cool completely and store in an airtight container at room temperature for up to 2 days. They are best served warm so please reheat before serving.


Calories per serving:

220 calories

Dietary restrictions:

Balanced Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 110g 170%
  • Carbs 341g 114%
  • Saturated 37g 184%
  • Fiber 19g 75%
  • Trans 1g
  • Sugars 81g
  • Monounsaturated 45g
  • Polyunsaturated 19g
  • Protein 75g 150%
  • Cholesterol 521mg 174%
  • Sodium 3,991mg 166%
  • Calcium 2,451mg 245%
  • Magnesium 227mg 57%
  • Potassium 2,167mg 62%
  • Iron 20mg 109%
  • Zinc 9mg 57%
  • Phosphorus 3,232mg 462%
  • Vitamin A 853µg 95%
  • Vitamin C 397mg 662%
  • Thiamin (B1) 2mg 165%
  • Riboflavin (B2) 3mg 155%
  • Niacin (B3) 22mg 110%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 745µg 186%
  • Vitamin B12 4µg 59%
  • Vitamin D 6µg 1%
  • Vitamin E 17mg 86%
  • Vitamin K 84µg 106%
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