Spelt Sweetcorn and Jalapeño Muffins

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

Rubber spatula folding sweetcorn and jalapeño into thick wholegrain spelt muffin batter in a ceramic bowl

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.

Split spelt sweetcorn jalapeño muffin showing moist crumb with corn pockets, buttered on a white ceramic plate

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: snack

Difficulty: Easy

Cooking Temp: 200 C

Servings: 12

Estimated Cost: 0.65

Calories: 185

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten, dairy-free adaptable, Nut-free, Vegetarian

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

250 g wholegrain spelt flour (white spelt also works for a lighter crumb)
2 tsp baking powder
0.5 tsp baking soda
0.75 tsp fine sea salt
0.25 tsp ground black pepper

Wet ingredients

200 ml buttermilk (or plain yogurt thinned with milk)
2 large eggs (at room temperature)
60 ml sunflower oil or light olive oil

Mix-ins

200 g tinned sweetcorn, drained and patted dry (about 1 standard 340 g tin drained weight)
2 fresh jalapeño, finely chopped (seeds removed for mild heat, kept for more)
80 g mature cheddar, grated (plus extra for topping if desired)
3 spring onions, thinly sliced (optional but adds freshness)

Instructions

1
Heat the oven to 200 C / 390 F. Line a 12-hole muffin tin with paper cases or grease each hole lightly with oil.
2
Sift the spelt flour, baking powder, baking soda, salt, and black pepper into a large bowl. Stir briefly to distribute evenly.
3
In a separate bowl, whisk together the buttermilk, eggs, and oil until smooth and fully combined.
4
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.
5
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.
6
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.
7
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.
8
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.

Keywords: spelt sweetcorn jalapeño muffins, savoury spelt muffins, spelt flour muffins, corn and jalapeño muffins, wholegrain savoury muffins

Equipment

12-hole standard muffin tin
two large mixing bowls
balloon whisk
rubber spatula
muffin paper cases or silicone liners
fine-mesh sieve

Tips

Drain the sweetcorn thoroughly and pat it dry so excess moisture doesn't make the batter too wet.
Fold the batter until just combined - a few dry streaks are fine before the corn goes in.
Fill muffin cases three-quarters full for a domed top that stays even as it bakes.
Rotate the muffin tin halfway through baking if your oven heats unevenly, around the 12-minute mark.
Test for doneness with a skewer in the centre - it should come out with no wet batter, just dry crumbs.

Variations

Add 50 g crumbled feta on top before baking for a salty, creamy contrast to the jalapeño heat.
Swap jalapeño for a teaspoon of smoked paprika and a pinch of cayenne for a smokier, milder spiced muffin.
Stir in 2 tablespoons of finely chopped sun-dried tomatoes with the sweetcorn for a more savoury, slightly tangy crumb.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. After that, the crumb starts to dry out.

For longer storage, wrap each muffin individually in plastic wrap and freeze for up to 2 months. Defrost at room temperature for about an hour.

To reheat, place a muffin on a baking sheet at 170 C / 340 F for 8 minutes. Microwaving works in a pinch - 30 seconds on medium - but the crust softens.

Serving Suggestions

Serve them warm with a bowl of tomato soup or a spiced black bean soup. The corn sweetness and jalapeño heat hold up well against acidic, bold broths.

For lunch, split one open and spread with cream cheese or smashed avocado. A few extra pickled jalapeño slices on top keeps the heat consistent.

They also work on a brunch table alongside scrambled eggs and roasted cherry tomatoes. The muffins stay soft long enough to sit out for 30 minutes without drying.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-sweetcorn-and-jalapeno-muffins/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!