Corn Muffins with Jalapeños

8 Tbsp. (1 stick) butter, plus more for tin, melted
¾ cup buttermilk
2 large eggs
½ cup sour cream
1 cup yellow cornmeal
1 cup flour, unbleached
½ cup light-brown sugar
2 Tbsp. baking powder
1 tsp. coarse sea salt
2 jalapenos, seeded and finely chopped
¼ cup + 2 Tbsp. corn kernels
butter, for serving

Preheat oven to 375°F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.

Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.

Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full.

Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

Serves 4.