These muffins sit between a savoury bread roll and a quick snack. The spelt flour keeps the crumb open and light, and the batter comes together in one bowl with no mixer needed.
Sweetcorn adds small pockets of sweetness throughout. The jalapeño heat stays clean and even – warm on the back of the throat, not aggressive.
They bake in 25 minutes and hold well for two days. You can prep the dry and wet ingredients separately the night before, then combine and bake in the morning.
Serve them warm alongside soup, pack them in a lunchbox, or eat one straight from the tin. They work at most temperatures.
Why You’ll Love This Recipe
- One bowl, no mixer, minimal washing up
- Spelt flour gives a soft, nutty crumb naturally
- Sweetcorn and jalapeño balance sweet and heat well
- Freezer-friendly and meal-prep ready in 40 minutes
Ingredient Notes
- Wholegrain spelt flour: Wholegrain spelt gives a nuttier flavour and denser crumb. White spelt flour works too and produces a lighter texture – use the same quantity.
- Sweetcorn: Tinned sweetcorn drained well is the easiest option. Fresh corn cut from the cob works in summer and gives a slightly firmer bite.
- Jalapeño: Fresh jalapeño gives the best flavour – remove seeds for mild heat, keep them for more warmth. Pickled jalapeño works as a substitute but pat it dry first.
- Buttermilk: Buttermilk reacts with the baking soda to keep the crumb soft and open. Substitute with plain yogurt thinned with a little milk, or a dairy-free milk plus 1 tsp apple cider vinegar.
- Cheddar cheese: A sharp cheddar melts into the crumb and adds a savoury depth. Gruyère or a mature dairy-free cheese both work as substitutes.
- Baking powder: Use fresh baking powder for a good rise. Spelt flour is softer than wheat, so avoid overmixing once the leavening is added or the muffins will be tough.
Spelt Sweetcorn and Jalapeño Muffins
Description
Spelt flour gives these savoury muffins a soft, slightly nutty crumb that stays moist without feeling dense. Sweetcorn brings natural sweetness and jalapeño keeps the heat balanced, not sharp.
Ingredients
Dry ingredients
Wet ingredients
Mix-ins
Instructions
- Heat the oven to 200 C / 390 F. Line a 12-hole muffin tin with paper cases or grease each hole lightly with oil.
- Sift the spelt flour, baking powder, baking soda, salt, and black pepper into a large bowl. Stir briefly to distribute evenly.
- In a separate bowl, whisk together the buttermilk, eggs, and oil until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined - the batter will look slightly lumpy and that's fine.
- Add the drained sweetcorn, chopped jalapeño, grated cheddar, and spring onions (if using). Fold in with 4 to 5 strokes until evenly distributed. Do not overmix.
- Divide the batter evenly among the 12 muffin cases, filling each about three-quarters full. Sprinkle a little extra grated cheddar over the top of each muffin if you like.
- Bake for 22 to 25 minutes, rotating the tin at the 12-minute mark, until the tops are golden and a skewer inserted into the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2.5g13%
- Cholesterol 38mg13%
- Sodium 280mg12%
- Potassium 180mg6%
- Total Carbohydrate 23g8%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 6g12%
- Vitamin A 250 IU
- Vitamin C 5 mg
- Calcium 95 mg
- Iron 2 mg
- Vitamin D 15 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 25 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 160 mg
- Magnesium 30 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not overmix once dry and wet ingredients meet - fold no more than 12 strokes.
- Pat sweetcorn completely dry before adding to prevent a soggy crumb.
- Fresh jalapeño gives cleaner heat than jarred - taste before adding to judge spice level.
- Spelt flour absorbs liquid faster than wheat flour, so bake immediately after mixing.
- For a crispier top, sprinkle a pinch of grated cheese on each muffin before baking.
