Photo of Spicy Corn Muffins by WW

Spicy Corn Muffins

Total Time
37 min
12 min
25 min
Skip the corn bread and pair up these jalapeño and scallion-filled muffins with a bowl of your favourite chili. They’re perfect for dunking!


Yellow cornmeal

1 cup(s), uncooked

Whole wheat flour

1 cup(s)

Baking powder

2 tsp(s)

Table salt

1 tsp(s)

Corn oil

5 tbsp(s)


3 tbsp(s)

Raw egg(s)

1 large, beaten

Fat-free skim milk

1 cup(s)

Uncooked scallion(s)

¾ cup(s), chopped

Jalapeño pepper(s)

1 medium, seeded and finely chopped (do not touch seeds with bare hands)


  1. Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
  2. Combine cornmeal, flour, baking powder and salt in a large bowl.
  3. In a separate bowl, combine oil, honey, egg and milk.
  4. Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeño.
  5. Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.


If you like your muffins really spicy, use the jalapeño with the seeds. For a sweet taste, omit the jalapeño altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.