Mediterranean Jalapeño Corn Muffins
These Mediterranean Jalapeño Corn Muffins are a unique twist on traditional cornbread, combining the heat of jalapeños with savory Mediterranean ingredients like feta cheese, olives, and herbs. They’re fluffy, slightly spicy, and perfect as a side for soups, salads, or grilled meats. Whether served warm with a smear of butter or as part of a mezze-style spread, these muffins are sure to impress.
Time Required:
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Yields: 12 muffins
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sugar (optional, for a touch of sweetness)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
2 large eggs
1/4 cup olive oil
1/2 cup crumbled feta cheese
1/3 cup chopped Kalamata olives (optional)
2 jalapeños, finely chopped (remove seeds for less heat)
2 tbsp chopped fresh herbs (parsley, oregano, or dill)
Optional: 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions:
Preheat oven to 400°F (200°C).
Line a muffin tin with paper liners or grease with olive oil.
Mix dry ingredients:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
Mix wet ingredients:
In another bowl, whisk together buttermilk, eggs, and olive oil until smooth.
Combine:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add mix-ins:
Gently fold in the feta, jalapeños, olives, herbs, and corn (if using).
Fill muffin tin:
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
Bake:
Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips:
Control the Heat:
For less spice, remove the seeds and membranes from the jalapeños. For more kick, use 3 jalapeños or leave some seeds in.
Use Room Temperature Ingredients:
Bring eggs and buttermilk to room temperature before mixing for a smoother batter and fluffier muffins.
Avoid Overmixing:
Stir the batter until just combined to prevent dense or tough muffins.
Check for Doneness:
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Storage:
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven or microwave before serving.
Variations:
Dairy-Free Option:
Use dairy-free milk (like almond or oat) mixed with 1 tbsp lemon juice, and substitute the feta with a plant-based cheese.
Cheese Swap:
Swap feta for crumbled goat cheese or shredded mozzarella for a milder, creamy flavor.
Add Veggies:
Stir in chopped roasted red peppers, sun-dried tomatoes, or spinach for extra Mediterranean flair.
Make It Sweeter:
Add 1–2 extra tablespoons of sugar and skip the olives for a more sweet-savory cornbread.
Mini Muffins:
Use a mini muffin tin and bake for 10–12 minutes for bite-sized versions—perfect for parties or snacks.
Gluten-Free:
Substitute a 1:1 gluten-free flour blend for the all-purpose flour to make the muffins gluten-free.
Q&A
Q: Can I make these muffins ahead of time?
A: Yes! You can make them up to 2 days in advance. Store in an airtight container at room temperature or in the fridge. Reheat in a warm oven before serving.
Q: Can I freeze these muffins?
A: Absolutely. Let them cool completely, then freeze in a sealed bag for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10–12 minutes.
Q: What can I substitute for feta cheese?
A: Try crumbled goat cheese for a tangy alternative or shredded cheddar for a more traditional taste.
Q: Are they very spicy?
A: With deseeded jalapeños, the heat is mild to moderate. If you like more heat, leave in the seeds or add an extra pepper.
Estimated Nutrition (Per Muffin):
Calories: ~160
Protein: 5g
Fat: 8g
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Sodium: ~250mg
Note: Values may vary based on the specific ingredients used.
Conclusion:
These Mediterranean Jalapeño Corn Muffins bring together the best of both worlds — the comforting, hearty texture of classic corn muffins and the bold, bright flavors of the Mediterranean. With tangy feta, briny olives, fresh herbs, and a kick of jalapeño, they make a perfect side for soups, salads, and grilled dishes — or stand on their own as a savory snack. Whether served warm from the oven or enjoyed the next day, these muffins are a flavorful, crowd-pleasing treat.