Cheddar Corn Muffins With Jalapeno Butter

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5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups

2 cups cornmeal (preferably stone-ground)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup corn, thawed if frozen

1 1/4 cups well-shaken buttermilk (not powdered)

1 large egg

1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided

1 stick unsalted butter, softened

1 fresh jalapeño, finely chopped, including seeds

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