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Kickin Crab Corn Muffin Recipe

Kickin' Crab Corn Muffins

Course Bread, seafood, Side Dish
Cuisine American
Keyword broccoli-cheddar-corn-muffins, crab-corn-muffins, kickin-crab-corn-muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 muffins
Author Melissa Sperka


  • 1 7 oz box 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 can cream style corn
  • cup vegetable oil
  • 2 large eggs
  • 2 cups shredded pepper jack cheese
  • 8 oz jumbo lump crab meat
  • 1 medium jalapeno pepper chopped
  • 4 Tbsp chopped red bell pepper
  • 2 medium 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 ⅔ full.
  • Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot.