Corn Muffins with Poblano Peppers, Fresh Corn & Queso Fresco Cheese

6 Nov
  • 2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 salt
  • 3/4 cup sour cream
  • 1/2 cup 2% milk
  • 1/2 cup granulated sugar
  • 8 tbsp (1 stick) unsalted butter, melted and cooled
  • 2 eggs
  • 1/4 cup thin strips poblano pepper, cut into 1/2-inch pieces
  • 3/4 cup fresh corn kernels (cut from one large ear corn)
  • 3/4 cup queso fresco cheese, divided

Preheat oven to 400 degrees F.

Grease a 12-cup muffin tin with butter or cooking spray.

In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, milk, sugar, butter, and eggs.

Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

Add the poblano pepper strips and corn kernels, along with 1/2 cup crumbled queso fresco cheese. Stir into the batter.

Grease a 1/3 cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack.

Makes 12 muffins.

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