Fluffy Mexican Cornbread Muffins That Everyone Will Love
Craving something with a kick? These Mexican cornbread muffins deliver the perfect balance of sweet corn flavor and zesty heat that’ll have your taste buds dancing! My grandmother always said the secret to great cornbread was adding a little surprise – and boy, did she know what she was talking about.
These individual muffins are incredibly easy to whip up in just 25 minutes, making them perfect for busy weeknights or weekend gatherings.
Just like our popular jalapeño cheddar bread, these muffins prove that adding a little spice makes everything twice as nice. Get ready to fall in love with your new favorite side dish Mexican Cornbread Muffins!
What is Mexican Cornbread Muffins?
Ever wondered why we call it “Mexican” cornbread when corn originated in the Americas anyway? These delightful muffins earn their south-of-the-border name from the spicy additions that transform ordinary cornbread into something extraordinary!
With jalapeños, cheese, and corn kernels baked right in, they’re like a fiesta in muffin form. As they say, “the way to a man’s heart is through his stomach” – and these muffins are definitely the express route! Ready to spice up your baking routine?
Why You’ll Love This Mexican Cornbread Muffins:
Perfectly Portioned Individual Servings
These muffins offer the ideal single-serving size that’s perfect for portion control and easy serving. No more cutting and crumbling – each muffin is a complete, satisfying treat that’s ready to grab and go!
Budget-Friendly Home Cooking
Making these at home costs a fraction of what you’d pay at a bakery or restaurant. With simple pantry staples and affordable fresh ingredients, you can create a dozen delicious muffins for under $5.
Flavor-Packed Ingredients
The combination of sweet corn kernels, spicy jalapeños, and melted cheese creates an incredible flavor profile. The creamy cheese melts throughout each muffin while the jalapeños add just the right amount of heat. Similar to our popular Mexican street corn salad, these muffins capture those beloved Mexican flavors in every bite. Don’t wait – grab your muffin tin and let’s get baking!
How to Make Mexican Cornbread Muffins:
Quick Overview
These Mexican cornbread muffins are incredibly simple to make and deliver amazing results every time. The combination of sweet cornmeal and spicy jalapeños creates a perfect balance of flavors. Each muffin has a tender, moist crumb with pockets of melted cheese throughout.
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Servings: 12 muffins
Key Ingredients for Mexican Cornbread Muffins:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
Wet Ingredients:
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup honey
Mix-ins:
- 1 cup shredded Mexican cheese blend
- 1/2 cup corn kernels (fresh or frozen)
- 2-3 jalapeños, seeded and diced
- 2 green onions, chopped
Step-by-Step Instructions:
Step 1: Prepare Your Kitchen
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease each cup with butter or cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cumin until well combined. Make sure there are no lumps.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and honey until smooth and well blended.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Gently fold together using a rubber spatula until just combined. Don’t overmix – a few lumps are perfectly fine.
Step 5: Add the Mix-ins
Fold in the shredded cheese, corn kernels, diced jalapeños, and green onions. Mix just until evenly distributed throughout the batter.
Step 6: Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. This prevents overflow while ensuring full, fluffy muffins.
Step 7: Bake to Perfection
Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for the best flavor and texture.
What to Serve Mexican Cornbread Muffins With:
These versatile muffins pair beautifully with hearty soups like chicken tortilla soup or beef chili. They’re also fantastic alongside grilled meats, especially barbacoa or carnitas. For a lighter option, serve them with a fresh avocado salad or Mexican-style coleslaw.
Try them for breakfast with scrambled eggs and salsa, or pack them for lunch with some refried beans. They even make a great snack on their own with a cold glass of horchata or iced tea.
Top Tips for Perfecting Mexican Cornbread Muffins:
Don’t Overmix the Batter
Overmixing leads to tough, dense muffins. Fold ingredients together gently until just combined – lumps are your friend here!
Control the Heat Level
Remove jalapeño seeds and membranes for mild heat, or leave them in for extra spice. You can also substitute with poblano peppers for a milder flavor.
Use Room Temperature Ingredients
Let eggs and buttermilk come to room temperature for better mixing and more tender muffins. Cold ingredients can cause the batter to curdle.
Test for Doneness Properly
Insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs attached.
Storing and Reheating Tips:
Room Temperature Storage: Store cooled muffins in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
Refrigerator Storage: Muffins will stay fresh in the refrigerator for up to 1 week when properly wrapped.
Freezing Instructions: Wrap individual muffins in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw overnight at room temperature.
Reheating Methods: Warm individual muffins in the microwave for 15-20 seconds, or wrap in foil and heat in a 350°F oven for 5-7 minutes.
Frequently Asked Questions
Can I make these muffins dairy-free?
Yes! Substitute the buttermilk with non-dairy milk mixed with 1 tablespoon lemon juice. Use dairy-free cheese or omit it entirely.
How spicy are these muffins?
The heat level is mild to medium, depending on your jalapeños. Remove seeds and membranes for less heat, or add extra peppers for more kick.
Can I use frozen corn kernels?
Absolutely! Just thaw and drain the corn before adding it to the batter. No need to cook them first.
What if I don’t have buttermilk?
Make your own by adding 1 tablespoon white vinegar or lemon juice to 1 cup regular milk. Let it sit for 5 minutes before using.
Can I make mini muffins instead?
Yes! Use a mini muffin tin and reduce baking time to 10-12 minutes. You’ll get about 24 mini muffins.
How do I know when they’re done baking?
The tops should be golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean.
Nutrition Information
| Nutrient | Per Muffin |
|---|---|
| Calories | 185 |
| Carbohydrates | 24g |
| Protein | 7g |
| Fat | 8g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 320mg |
Recipe Variations to Try:
Bacon Jalapeño Version: Add 1/2 cup cooked, crumbled bacon for extra richness and smoky flavor.
Sweet & Spicy: Increase honey to 1/3 cup and add 1 teaspoon vanilla extract for a sweeter version.
Vegan Option: Replace eggs with flax eggs, use plant-based milk, and substitute vegan cheese.
Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend.
These Mexican cornbread muffins are more than just a side dish – they’re a celebration of flavors that brings people together around the table. Whether you’re serving them at a family dinner, packing them for lunch, or bringing them to a potluck, they’re guaranteed to be a hit. The combination of sweet corn, spicy jalapeños, and melted cheese creates the perfect bite every time.
Don’t forget to save this recipe and share it with friends who love a little spice in their life. Happy baking!
