Pineapple Jalapeño Corn Muffins are slightly sweet, slightly spicy, and totally delicious. These tropical cornbread muffins only take 30 minutes from start to finish.
I love the tropics and cornbread, so I thought, why not add some pineapple to my cornbread and make muffins? What could go wrong? So I did.
It was a cold, rainy winter day, and I needed cornbread to go with my Caribbean black beans. I think it’s a crime not to have cornbread with beans. The result was a super moist, slightly sweet, and tropically delicious cornbread. The tender, buttery, and slightly spicy goodness feels like a tropical vacation in your mouth. Fancy that!
Why Pineapple and Jalapenos Work in Corn Muffins
I played with the recipe for over a month, and this is the final result my family approved. The pineapple is not overwhelming but adds a beautiful, sweet flavor and moist texture to the cornbread. Jalapeño adds the perfect kick that compliments the pineapple beautifully. I got the idea when they served pineapple sprinkled with Tajín (chile and lime powder) and hot sauce in Mexico. Amazing!
Man! They’re the perfect match. Many cornbread recipes use much more flour than cornmeal because flour makes it light, soft, and less crumbly. If you prefer corn-heavy cornbread, switch the measurements around and use more cornmeal than flour. You may want to add another egg to avoid dry cornbread and go with half and half instead of milk.
What You Need
- Dry Ingredients – All-purpose flour, cornmeal, baking powder, baking soda, sugar, and salt create the corn muffin base.
- Pineapple – A can of crushed pineapple (save the juice for another recipe) adds sweetness and the perfect balance for the jalapenos.
- Wet Ingredients – Sour cream and milk or coconut milk add the moisture to turn it into batter. It also adds a tang and activates baking soda for a good rise. Plain yogurt instead of sour cream will give you a lower-fat muffin.
- Eggs are an ideal binder to hold it all together and provide a little fat.
- Jalapeño delivers flavor and heat. Mexican food often pairs spicy with sweet for a fantastic treat. A dash of smoked paprika and some melted butter round it out.
- Corn – I threw in optional corn because I love biting into whole corn. Not necessary, just my thing.
How to Make Pineapple Jalapeño Corn Muffins
- Preheat the oven to 350℉ (175℃). Grease and flour the muffin tin and set aside. Or use muffin liners and spray them with cooking spray.
- Dry Ingredients – Whisk the flour, cornmeal, baking powder and soda, sugar, and salt in a medium bowl. (Photo 1)
- Liquid Ingredients – Whisk in the sour cream, milk, and lightly beaten eggs until well combined. (Photo 2)
- Flavors – Then, add crushed pineapple, jalapenos, and melted butter. (Photo 3)
- Corn – Add the canned corn if desired. (Photo 4)
- Bake – Pour batter into the prepared muffin pan. Bake 15-18 minutes or until light golden brown and a toothpick inserted in the center comes out clean. (Photos 5-6)
Recipe Notes
- Replace the pineapple with mango for another tropical twist.
- Mix the dry and liquid ingredients just until combined. Avoid overmixing so the muffins aren’t tough.
Make-Ahead and Storage
These guys freeze well for 2-3 months. So, make a big batch and freeze half for later.
Since they have dairy and eggs, they’ll stay fresher in the fridge instead of at room temperature. But they’ll last 2-3 days at room temperature and a week in the refrigerator.
What Goes With Pineapple Jalapeño Corn Muffins
I love pairing them with Caribbean black bean soup. However, they also go great with fried chicken or fish. For a lighter menu, try them with grilled fish or crawfish etouffee. YUM!
More Soul-Satisfying Cornbread Recipes
Pineapple Jalapeño Corn Muffins
Ingredients
- 1½ cups (195g) all-purpose flour
- ½ cup (65g) cornmeal
- 2 teaspoons (9g) baking powder
- ½ teaspoon (2.5-3g) baking soda
- ¼ cup (50g) granulated sugar (omit if desired)
- ¾ teaspoon (4g) salt
- 1 8-ounce can (225g) crushed pineapple, drained (about ¾ cup)
- ½ cup (115g) sour cream
- ½ cup (120ml) milk or coconut milk
- 2 large eggs, lightly beaten
- 1 jalapeño, chopped
- 1 teaspoon (2g) smoked paprika (optional)
- 4 tablespoons (57g) unsalted butter, melted
- ½ cup (62g) corn, fresh, canned, or frozen (optional)
Instructions
- Preheat the oven to 350℉ (175℃).
- Butter and flour the muffin tin and set aside. Or use muffin liners and spray them with cooking spray.
- In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt.
- Whisk in the sour cream, milk, and lightly beaten eggs until well combined.
- Then, add crushed pineapple, jalapenos, optional corn, and melted butter.
- Pour batter into the prepared muffin pan. Bake 15-18 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
Tips & Notes:
- Replace the pineapple with mango for another tropical twist.
- Mix the dry and liquid ingredients just until combined. Avoid overmixing so the muffins aren’t tough.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Sierra says
Can I make this in a bread machine?
Imma says
Hi Sierra. I have never made these in a bread machine before. This recipes comes together really quickly. You just mix until well combined… no kneading involved. Hope this helps!
EJ says
Question – how long should I bake this in a pan? I don’t have access to a muffin tin right now! It’s definitely on my Super Bowl menu….
Imma says
Definitely don’t let not having a muffin pan get in your way. A 9×13-inch baking dish should hold the batter. It might take 40-50 minutes to bake at 350℉, but I’d occasionally check on it after 30 minutes. Please let us know how long it took to bake.:heart_eyes:
Julie says
I’ve made these probably 4x this year already. My family and friends absolutely love them! I’m not a baker and this recipe is so simple and turns out perfect every time! I usually serve it with my jerk ribs or chicken. Yum!
Imma says
Great to know your affection for the recipe:). Thank you so much!
Leisau says
I love this recipe. It was simple and quick. The pineapple made it extra tasty. Thank you!
Amina says
Thank you for your love and support. Stay tuned for more amazing and easy-to-make recipes.
JoAnn Lachance says
Is it just me, or did you forget to mention WHEN to add the sugar? Some recipes have you add sugar to the wet ingredients. I’m sure it will be okay before or after, but I almost forgot about the sugar, (it was premeasured and sitting on the counter when I noticed it) so I am adding it with the pineapple.
ImmaculateBites says
Ooops! My bad, you add it with the dry ingredients.
Sarah - Live Eat Learn says
Oh yum these looks so tasty! I love the addition of pineapple.
ImmaculateBites says
Thanks Sarah!
Bintu | Recipes From A Pantry says
I could do with a bit of tropical vacation in my mouth. Awesome idea. Would it work with a bit of mango thrown in I wonder???
ImmaculateBites says
It sure would Bintu.
Holly says
This combination sounds amazing! I can’t wait to try this!
ImmaculateBites says
It tastes even better. Do let me know when you make it.
Dee says
I never would have thought about combining jalapeno peppers and pineapple, but this looks and sounds wonderful!
ImmaculateBites says
It sure works. Thanks Dee.
Linda @ Food Huntress says
What a great idea to put pineapple in these muffins. I love jalapeno corn bread and now I’ll have to try it with pineapple. Looks delicious!
ImmaculateBites says
Thanks Linda.
Kathleen Arhinful says
This looks decadent! Yummy
Sarah says
These sound like the most perfect little bites of deliciousness!! Can’t wait to make this recipe!!! 🙂
AiPing | Curious Nut says
Oh yum the cornbread looks like something I’d enjoy specially with the addition of pineapples and jalapeno!
ImmaculateBites says
Adding Pineapple and jalapeño take it over the top. A great combination.
Lokness @ The Missing Lokness says
I really like this combination of flavors! Sweet and spicy. They are in the perfect size too! Just as you said, they would be so nice to serve with hot soup. 🙂
ImmaculateBites says
Yes, they do.