Mexican Cornbread Muffins
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Mexican Cornbread Muffins are savory cornmeal-based muffins that incorporate diced jalapenos and shredded cheddar cheese with a sweet cornbread base. Top these tender muffins with a pat of butter and a drizzle of honey!
Jalapeno Cheddar Cornbread Muffins
Let’s state the obvious. I’m obsessed with jalapenos and cheddar cheese – as a combo. From Jalapeno Cheddar Focaccia to Jalapeño Cheddar Biscuits to Jalapeño Cheddar Sourdough Bread, I just can’t get enough! Can you?
This recipe was inspired after a trip to an amazing barbecue place in the Dallas area. We ordered birria tacos, brisket tostadas, Texas Twinkies, and some jumbo Mexican cornbread muffins (topped with honey). Everything was delicious, and now I’m trying to recreate what we ate.
I used my Sweet Cornbread Recipe in a Cast Iron Skillet as a base for this easy cornbread recipe.
Why This Recipe Works:
- SIMPLE – These savory muffins are made in just one bowl and can be ready in less than 45 minutes! We use simple ingredients in these spicy cornbread muffins.
- SWEET AND SAVORY – We love a sweet cornbread base with some cheesy goodness and some heat from the jalapenos. But don’t worry, there is just a little kick. Feel free to use less jalapenos, if desired.
- TENDER – There is nothing better than a tender cornbread muffin filled with cheese! Makes for a melt-in-your-mouth experience and is perfect for family gatherings.
- PERFECT SIDE DISH – Homemade cornbread is a great side for so many things, including Mexican soups, chili, or in a bread basket accompanied by a main dish.
Ingredients Needed for Jalapeno Cheddar Cornbread Muffins:
- Unsalted Butter
- Granulated Sugar
- Honey
- Large Eggs
- Buttermilk
- Cornmeal – We don’t use a jiffy mix for this recipe.
- All-Purpose Flour
- Kosher Salt
- Baking Powder
- Sharp Cheddar Cheese – If you want to add even more heat, use some pepper jack cheese.
- Pickled Jalapeño Peppers – Use jarred pickled jalapeños instead of fresh jalapeños.
Top the muffins with a pat of butter and a drizzle of honey (aka honey butter)!
PRO-TIP: To make your own buttermilk substitute, combine 1 cup of milk with 1 tablespoon of lemon juice or (white) vinegar. Let sit for a few minutes at room temperature until thickened before using it in the recipe.
How to make Mexican Cornbread Muffins:
Step 1
Prep. Preheat oven to 375 degrees F. Prep a 12-cup muffin pan with parchment liners.
Step 2
Combine the wet ingredients. In a large bowl, combine the wet ingredients – melted butter, granulated sugar, honey, eggs, and buttermilk. Use a wire whisk to combine well.
Step 3
Add dry ingredients. Then add the dry ingredients – yellow cornmeal, flour, kosher salt, and baking powder. Use a spoon to combine. (Some small lumps are ok.)
Step 4
Add jalapenos and cheese. Then add the chopped pickled jalapenos and shredded cheddar cheese. Stir again to combine.
NOTE: I always recommend using a box grater to shred your own block of cheese. This will ensure that it actually melts. Some pre-shredded cheese contain additives like anti-caking agents to prevent clumping.
Step 5
Fill liners. Use a cookie scoop to add the muffin batter to the liners, filling close to the top. Then add some extra cheese and jalapenos to the top, if desired.
Step 6
Bake. Bake cornbread muffins for approximately 15 minutes, or until done in the center and golden brown.
To test for doneness, use a toothpick and insert it into the center of the muffins. If it comes out clean, they’re done. If it’s wet, bake for a little bit longer.
Step 7
Cool. Let the muffins sit in the muffin tin for about five minutes before carefully transferring them to a wire rack.
Step 8
Serve. Serve muffins warm with a pat of honey and a drizzle of honey (for best results)!
What to serve with Jalapeno Cornbread Muffins:
- SOUP – We love soup season, and the following are perfect ones to pair with these sweet and spicy muffins. Try our Green Chili Chicken Soup, Curry Beef Stew Recipe, Chicken Tortilla Soup, or Hearty Beef Chili.
- TEX-MEX – You can’t go wrong with Tex-Mex and cornbread, right? Pair them with a Spicy Kale Salad, Shredded Beef Enchiladas, or Cowboy Caviar with Avocado.
How to Store Mexican Cornbread Muffins:
- To Store – Store muffins on your countertop in an airtight container or wrapped tightly in cling wrap – for a couple of days.
- To Freeze – Wrap muffins in saran wrap and then place in a ziplock freezer bag for up to three months.
Recipe FAQs:
The difference between southern cornbread and sweet cornbread is normally the amount of sugar included. Southern cornbread uses a very minimal (or none) amount of sugar while its counterpart is pretty sweet.
Place muffins on a microwave-safe dish and heat in the microwave at 50% power until warm.
You won’t be able to easily sub the Jiffy corn muffin mix in this recipe. Making this recipe with cornmeal will produce a better muffin.
How to make this recipe JUMBO-sized!
Go ahead and make these jumbo-sized.
- Use a jumbo tin and parchment liners (optional).
- Fill six jumbo cups with batter. This recipe will work perfectly for this amount.
- Bake jumbo cornbread muffins for a little longer – approximately 20-22 minutes.
- Remove pan from oven and let sit before carefully transferring to a wire rack to cool.
- Add butter and honey to a warm muffin and enjoy!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mexican Cornbread Muffins
Ingredients
- 1/2 cup unsalted butter – melted
- 1/4 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 cup shredded cheddar cheese
- 1/2 cup jarred jalapeno peppers – chopped
Instructions
- Prep. Preheat oven to 375 degrees F. Prep a 12-cup muffin pan with parchment liners.
- Combine the wet ingredients. In a large bowl, combine the wet ingredients – melted butter, granulated sugar, honey, eggs, and buttermilk. Use a wire whisk to combine well.
- Add dry ingredients. Then add the dry ingredients – yellow cornmeal, flour, kosher salt, and baking powder. Use a spoon to combine. (Some small lumps are ok.)
- Add jalapenos and cheese. Then add the chopped pickled jalapenos and shredded cheddar cheese. Stir again to combine.
- Fill liners. Use a cookie scoop to add the muffin batter to the liners, filling close to the top. Then add some extra cheese and jalapenos to the top, if desired.
- Bake. Bake cornbread muffins for approximately 15 minutes, or until done in the center and golden brown.
- Cool. Let the muffins sit in the muffin tin for about five minutes before carefully transferring them to a wire rack.
- Serve. Serve muffins warm with a pat of honey and a drizzle of honey (for best results)!
Notes
-
- To Store – Store muffins on your countertop in an airtight container or wrapped tightly in cling wrap – for a couple of days.
-
- To Freeze – Wrap muffins in saran wrap and then place in a ziplock freezer bag for up to three months.
