Preheat the oven to 350°F. If your 12- or 24-cup muffin pan isn’t nonstick or silicone, prepare it by lightly greasing and flouring or lining with muffin/cupcake liners.
In a medium mixing bowl, whisk together all the wet ingredients.
Then in another medium mixing bowl, combine the flour, cornmeal, jalapeño pepper, corn, sugar, baking powder, baking soda, and salt and smoked paprika.
Now pour the wet ingredients over the dry ingredients and stir until combined.
Distribute the batter evenly among the muffin cups. A squeeze-handle scoop works well for this.
Bake on the middle rack for 30-34 minutes (12 cups) or 18-20 minutes (24 cups) or until a knife inserted into the center of the muffins comes out clean and the tops have begun to lightly brown. The cooking time will depend on whether the muffins contain fresh or frozen corn.
Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.