This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
Ingredients:
3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1 teaspoon fine salt 12 ounces pilsner beer 1 1/2 cups fresh or frozen corn kernels 1/2 cup coarsely chopped pickled jalapeños (about 2 ounces) 4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
Preparation:
Heat the oven to 350°F and arrange a rack in the middle. Generously grease a metal 9-by-5-inch loaf pan or 12-cup muffin tin; set aside.
Whisk the flour, baking powder, sugar, and salt together in a large bowl until aerated and any large lumps are broken up; set aside.
Add the beer, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick.
Using a rubber spatula, scrape the batter into the prepared pan. Drizzle the top with the remaining tablespoon of butter. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes for the loaf, 20 to 25 minutes for muffins.
Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.