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Jalapeño Corn Muffins

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Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted

3/4 cup milk

2 large eggs

1/2 cup cream

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup packed light-brown sugar

2 tablespoons baking powder

1 teaspoon coarse salt

2 jalapenos, seeded and finely chopped

1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels

unsalted butter, for serving

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