These muffins are a delightful combination of sweet and spicy, perfect for any occasion.
Preheat your oven to 375°F and grease a muffin tin.
Greasing the tin ensures the muffins release easily after baking.
In a bowl, combine the flour, cornmeal, baking powder, salt, and cayenne pepper.
Sifting the dry ingredients together ensures even distribution and a lighter texture.
In another bowl, whisk together the buttermilk, melted butter, sugar, and egg until smooth.
Ensure the butter is cooled slightly to prevent cooking the egg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the corn kernels gently.
Folding prevents breaking the kernels and keeps the batter airy.
Spoon half of the batter into the prepared muffin tin, filling each cup about 1/3 full.
Using a spoon or scoop ensures even distribution of the batter.
Place a teaspoon of jalapeño jelly in the center of each muffin cup.
Ensure the jelly is centered to prevent it from leaking out during baking.
Top with the remaining batter, covering the jelly completely.
Smooth the tops for even baking.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Check doneness by inserting a toothpick into the muffin; it should come out clean.
Let the muffins cool slightly before serving warm.
Serve with a pat of butter for extra richness.
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