Photo of Jalapeño-cheddar corn muffins by WW

Jalapeño-cheddar corn muffins

Total Time
40 min
20 min
20 min
Fresh corn provides sweetness and crunch in these corn muffins, while reduced-fat cheddar enriches them with savory goodness. You could also use canned corn for similar crunch if fresh isn’t available or at its peak. The jalapeño slices that top the muffins cue folks in on the flavor profile, but you can just chop all of the peppers and stir them into the batter. For a little heat, leave the seeds in half of a pepper; for more, leave them in one whole pepper or both of them.


Cooking spray

5 spray(s)

Jalapeño pepper(s)

2 medium

Uncooked sweet yellow corn

1½ cup(s)

Yellow cornmeal

1 cup(s)

All-purpose flour



1 Tbsp

Baking powder

¾ tsp

Table salt

½ tsp

Baking soda

¼ tsp

Plain fat free Greek yogurt

¾ cup(s)

Canola oil

2 Tbsp


2 large egg(s), lightly beaten

Reduced fat sharp cheddar cheese made with 2% milk

¾ cup(s), shredded, shredded


  1. Preheat oven to 450°F. Cut 12 thin slices from 1 jalapeño; set slices aside. Seed the rest of the jalapeño and the other jalapeño and finely chop.
  2. Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add chopped jalapeño and corn; sauté until corn begins to brown, about 4 minutes.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together yogurt, oil, and eggs. Add yogurt mixture to cornmeal mixture and stir just until combined. Fold in corn mixture and cheese.
  4. Divide batter evenly among 12 muffin cups coated with nonstick spray. Arrange 1 jalapeno slice onto top of batter in each muffin cup. Bake at 450°F until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Serve warm.
  5. Serving size: 1 muffin