Corn Muffins with Poblano Peppers & Queso Fresco Cheese for #baketogether

Yields 12 muffins

Prep Time 15 min

Cook Time 18 min

Total Time 33 mins

A savory corn muffin with poblano and jalapeno peppers and cheese.


  • 1 1/2 cup all purpose flour
  • 2/3 cup finely ground yellow cornmeal
  • 4 Tbsp granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 3 tablespoons canola or vegetable oil
  • 1 cup queso fresco cheese, crumbled and divided
  • 2/3 cup corn kernels
  • 1/2 cup poblano peppers, chopped
  • 12 slices jalapeno pepper
  • 6 cherry or grape tomatoes, halved


  1. Position an oven rack in the center of the oven. Heat oven to 350°F. Line 12 regular-sized muffin cups with paper or foil liners.
  2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended.
  3. Combine the buttermilk and sour cream in a small bowl or measuring or a 2 cup glass measure.
  4. Add the eggs and oil to the milk/sour cream mixture and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the poblano pepper, corn kernels and 2/3 cup of the cheese. Using a rubber spatula, gently fold (no stirring) until just blended.
  5. Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full).
  6. Sprinkle the tops with the remaining 1/3 cup queso fresco cheese and then finish with a garnish of a jalapeno slice and a halved tomato.
  7. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes.
  8. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days.
  9. They are best served warm so please reheat before serving.
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