Kickin' Crab Corn Muffins

Author Melissa Sperka


  • Ingredients you’ll need:
  • 1 [7] oz Martha White Sweet Yellow Cornbread & Muffin Mix
  • 1 cup Martha White Self-Rising flour
  • 2 tsp seafood seasoning [i.e. Seafood Magic or Old Bay]
  • 1 tsp garlic powder
  • 1 cup whole buttermilk
  • 1 [8] oz cream style corn
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 cup shredded pepper jack cheese
  • 8 oz jumbo lump crab meat
  • 1 jalapeno pepper chopped
  • 4 Tbsp chopped red bell pepper
  • 2 green onion chopped
  • 2 Tbsp butter


  • Preheat the oven to 400°F. Spritz 16 muffin cups with cooking spray. Set aside. In a medium-size mixing bowl sift together the corn muffin mix, self rising flour, seafood seasoning and garlic powder.
  • In a separate bowl, whisk together the buttermilk, cream style corn, vegetable oil and eggs. Whisk into the dry ingredients until fully moistened.
  • On the stovetop over medium-high heat, saute the chopped jalapeno, red bell pepper, green onion with 2 Tbsp butter. Season with salt and black pepper to your taste. Cook for 1-2 minutes until softened. Add the shredded cheese, crab meat and cooked vegetables to the batter. Mix well. Fill the muffin cups 2/3 full.
  • Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot. Yield: 16 crab corn muffins