This sweetcorn muffin recipe has it all — creamy sweetness from the corn, a rich fatty edge from the cheddar, and some pleasing tangy fire from the jalapeños: "We created these muffins as a takeout version of our hugely popular jalapeño cornbread and they have now become a staple. As with any muffin, they are best enjoyed warm from the oven and smothered in butter. The texture of these muffins is in your hands. We prefer them with a firm, dense consistency; resting the batter for up to 3 hours before baking will make them so. Cooking them straight away will make for a more crumbly, light-textured muffin. Either way they are delicious."