Corn Muffins with Poblano Peppers

Name: Corn Muffins with Poblano Peppers
Ingredients: 1 1/2 Cup all-purpose flour; 2/3 Cups finely ground yellow cornmeal; 4 Tablespoons granulated sugar; 4 Teaspoons baking powder; 1/2 Teaspoon salt; 1/2 Cup buttermilk, at room temperature; 1/2 Cup sour cream, at room temperature; 2 large eggs, at room temperature; 3 Tablespoons canola or vegetable oil; 1/2 Cup chopped poblano peppers; 2/3 Cups corn kernels; 1 Cup crumbled queso fresco; 12 slices jalapeño pepper; 6 cherry or grape tomatoes, halved