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Jalapeno Corn Muffins
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
  • ¾ cup nonfat buttermilk
  • 2 large eggs
  • ½ cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 2 jalapenos, seeded and finely chopped
  • ¼ cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
  • Unsalted butter, for serving
Steps
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