Corn Muffins With Poblano Peppers

Corn Muffins With Poblano Peppers
4.3 from 3 ratings
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.
  • 1 1/2 cup all-purpose flour
  • 2/3 cup finely ground yellow cornmeal
  • 4 tablespoon granulated sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 3 tablespoon canola or vegetable oil
  • 1/2 cup chopped poblano peppers
  • 2/3 cup corn kernels
  • 1 cup crumbled queso fresco
  • 12 slices jalapeño pepper
  • 6 cherry or grape tomatoes, halved
  1. 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.
  2. 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.
  3. 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.
  4. Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).
  5. 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.
  6. 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.