Preheat oven to 200°C. Line or oil a 6-cup muffin tin.
In a large bowl, combine eggs, sour cream, sweetcorn, olive oil, cheese and chopped jalapeños.
Mix cornmeal flour, baking powder, baking soda and salt together. Add to the wet ingredients. Fold until well combined.
Spoon the muffin batter into the prepared tin. Top with extra jalapeño peppers and bake for 20-25 minutes. Allow the muffins to cool in the tin for 5 minutes before serving warm with butter and chutney.