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    Home » Breads

    Corn Muffins with Poblano Peppers

    Published: Sep 17, 2010 · Modified: May 10, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 45 Comments

    These tender homemade corn muffins are elevated to the upper level of corn muffins with the addition of fresh corn, poblano peppers and queso fresco.
    Corn Muffin with Poblano Chile Peppers, Fresh Corn & Queso Fresco Cheese Recipe

    I feel as though I took off from the starting blocks, only to be whistled down by the judge for a false start. Last week brought traces of fall - cool mornings, sunny and breezy days, and the occasional amber-colored leaf. I was so certain that fall was on the way that I made a large batch of Mediterranean Chicken, Bean and Pasta Soup.

    Well, fickle Mother Nature is taking a woman's prerogative to change her mind literally. The thermometer registered 85 yesterday and the mercury is due to creep up to 90 today. However, I am not going to reinforce this diva-like behavior. The ice cream maker is begging to make another batch of Dulce de Leche & Chocolate Waffle Cone Ice Cream, but I am putting my foot down. Instead, out comes the Dutch Oven for some Smoky Chili with Chipotle Peppers, & Black & White Beans. My family may complain that it is too hot for chili, but darn it, we are going to enjoy it.

    What is a big bowl of chili without some corn bread on the side? Yesterday, my boys stumbled in from the garden, their little hands full of poblano chile peppers that they cut from our prolific plant. My husband used a few of them in the burritos he made for dinner and I was so taken with the mild taste that I decided to toss them into some corn bread muffins. Along with fresh corn kernels and queso fresco cheese, the chile peppers added a little kick to the sweet, tender muffins. If you have any muffins left at the end of your meal, they freeze well. Just put them in a resealable bag, remove as much air as possible, and pop them into the freezer.

    How to make corn muffins:

    Preheat oven to 400 degrees F.

    Grease a muffin tin with butter or cooking spray.

    PoblanoCornMuffins1

    In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, 2% milk, sugar, unsalted butter (melted and cooled), and eggs.

    Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

    Cut one poblano pepper into very thin strips, and cut them into about ½-inch lengths to total ¼ cup. Using a sharp knife, cut kernels from one large ear of corn (about ¾ cup). Add the poblano strips and corn kernels, along with ½ cup crumbled queso fresco cheese. Stir into the batter.

    PoblanoCornMuffins2

    Grease a ⅓ cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

    Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack. Serve.

    PoblanoCornMuffins3

    Other corn muffin or bread recipes:

    Aggie's Kitchen's Black Bean Buttermilk Cornbread
    Gluten-Free Goddess' Blue Corn Muffins with Green Chiles
    Guilty Kitchen's Rosemary Cornbread
    Homesick Texan's Iron Pan, Perfect Cornbread

    Corn Muffins with Poblano Peppers, Fresh Corn & Queso Fresco Cheese

    2 cup all-purpose flour
    1 cup yellow cornmeal
    1 ½ teaspoon baking soda
    1 teaspoon baking powder
    ½ salt
    ¾ cup sour cream
    ½ cup 2% milk
    ½ cup granulated sugar
    8 tablespoon (1 stick) unsalted butter, melted and cooled
    2 eggs
    ¼ cup thin strips poblano pepper, cut into ½-inch pieces
    ¾ cup fresh corn kernels (cut from one large ear corn)
    ¾ cup queso fresco cheese, divided

    Preheat oven to 400 degrees F.

    Grease a 12-cup muffin tin with butter or cooking spray.

    In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, milk, sugar, butter, and eggs.

    Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

    Add the poblano pepper strips and corn kernels, along with ½ cup crumbled queso fresco cheese. Stir into the batter.

    Grease a ⅓ cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

    Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack.

    Makes 12 muffins.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. bunkycooks

        September 21, 2010 at 1:23 pm

        Great idea to add the peppers and cheese. These would be wonderful to serve with a soup or chili this Fall.

        Reply
      2. Devoted for Life

        September 21, 2010 at 12:10 pm

        yum yum yum!!! nothing else to say! they look delicious!

        Reply
      3. Tickled Red

        September 21, 2010 at 9:57 am

        Boy do I ever know what you mean about those veggies needing to be eaten ASAP. Both of your recipes look fantastic but I have to say those muffins are calling my name this morning 🙂

        Reply
      4. sisinpacific

        September 20, 2010 at 10:55 pm

        like the new look of the blog.

        Reply
      5. Suzanne aka vivisue

        September 20, 2010 at 10:46 pm

        You know I am NOT going to be able to leave these alone! You're recipe is going to the top of the list! Can't wait!!!

        Reply
      6. Cristie

        September 20, 2010 at 9:06 pm

        Love the use of peppers in the muffins- my family would love those. Your table setting is beautiful.

        Reply
      7. May Ling Wu

        September 20, 2010 at 8:09 pm

        I just made chili and corn muffins but used a mix. I love chile peppers, I'll have to try this next batch!

        Reply
      8. Emily Malloy

        September 20, 2010 at 3:17 pm

        1. Love the dishes, absolutely adorable.
        2. The addition of peppers is ingenious!

        Reply
      9. Michelle @ Brown Eyed Baker

        September 20, 2010 at 2:54 pm

        I love corn muffins! Love the use of poblano peppers in this recipe. Yum!

        Reply
      10. Rachel (Two Healthy Plates)

        September 20, 2010 at 1:21 pm

        These look incredible! I love pablano peppers!

        Reply
      11. penny aka jeroxie

        September 20, 2010 at 10:50 am

        Yummilicious!

        Reply
      12. A SPICY PERSPECTIVE

        September 20, 2010 at 2:55 am

        This reminds me of a recipe my mom used to make! They looks amazing--I can almost smell them through the screen!

        Reply
      13. Kim - Liv Life

        September 20, 2010 at 12:47 am

        I love corn muffins! But it wasn't until I was older that I learned to love them with other ingredients like peppers and cheese. These will definitely be a repeater in our household!

        Reply
      14. FabFrugalFood

        September 19, 2010 at 11:32 pm

        Great combo - corn and poblanos! And, such beautiful photos!

        Donna

        Reply
      15. Kim

        September 19, 2010 at 11:18 pm

        OMG this blog is beautiful! The photo is magazine quality.

        Reply
      16. Isabelle

        September 19, 2010 at 8:42 pm

        It's most definitely fall up here in Toronto, so these muffins sound like just what I'm craving... especially since they're practically begging to be served with a big bowl of steaming hot chili.

        Reply
      17. ravienomnoms

        September 19, 2010 at 8:20 pm

        Yes please! How great are these muffins! Fantastically yummy!

        Reply
      18. alison

        September 19, 2010 at 7:07 pm

        scrumptious muffins!and a very beautiful presentation!

        Reply
      19. Aggie

        September 19, 2010 at 3:54 pm

        Love this! I love creative cornbread recipes, am bookmarking this. AND I am a big fan of poblanos....yum.

        Thanks for the link love! 🙂

        Reply
      20. Susi

        September 19, 2010 at 3:39 pm

        These corn muffins sound out of this world. I'm printing this out and adding it to my "must make list" asap. Thanks for sharing :o)

        Reply
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