Mexican Cornbread Muffins
There’s something magical about the aroma of freshly baked Mexican Cornbread Muffins wafting through your home. I remember the first time I made these delightful treats; they were a spontaneous creation for a cozy gathering with friends. The idea was simple: I wanted something warm and comforting to accompany our spicy chili. As the muffins baked, the rich scent of chopped green chilis and pepper jack cheese filled the air, instantly bringing my friends into the kitchen, eager to snack. Everyone was intrigued, and the first bite was met with enthusiastic nods and smiles. This recipe quickly became a staple in my home, as it beautifully balances flavor and texture, making it the perfect companion for any meal or gathering.
Recipe Snapshot
25 mins
10 mins
15 mins
Medium
144 kcal
4 g
Gluten-Free, Low FODMAP
5 g
Grater, Mixing Bowl, Chef’s Knife, Baking Sheet, Oven
Why This Mexican Cornbread Muffins Stands Out
It’s Versatile
One of the best things about these Mexican Cornbread Muffins is their incredible versatility. You can serve them alongside a hearty soup, at a barbecue, or even as a snack with your favorite salsa. They adapt to any occasion, making them a must-have recipe in your repertoire.
Flavor Explosion
The flavor profile of these muffins is truly exceptional. The combination of creamed corn, green chilis, and pepper jack cheese creates a delightful burst of flavor in every bite. It’s the kind of taste that lingers and leaves you wanting more, which is exactly what you want in a cornbread muffin.
Easy to Make
If you’re looking for a straightforward recipe, this is it. With just a few ingredients, you mix everything in one bowl, allowing you to whip them up in no time. Even if you’re new to baking, these muffins are forgiving, ensuring that you’ll have success on your first try.
Perfect for Any Season
No need to worry about the seasons with these muffins! They’re great all year long. Whether you’re enjoying them in the summer with some grilled meat or cozying up with them in winter alongside a warm bowl of stew, they never disappoint.
Great for Leftovers
These muffins are a fantastic option for meal prep. You can easily make a batch ahead of time and store them. They retain their deliciousness for days and can be enjoyed warm or at room temperature. You won’t have to worry about waste!
Fun to Customize
Feel free to get creative! You can add in extras like jalapeños for some heat or even some sweet corn for added sweetness. The base recipe is so solid that it welcomes your personal touch.
Mexican Cornbread Muffins Shopping List
Before we dive into making these delightful Mexican Cornbread Muffins, let’s talk about the ingredients. Each one plays a critical role in creating those fluffy, savory bites you’ll fall in love with. The key players include Jiffy Corn Muffin Mix, which provides the base, and creamed corn that adds moisture and sweetness. Together with eggs, vegetable oil, and a blend of spices, they create a simple yet delicious muffin that will impress everyone!
- 1 box of Jiffy Corn Muffin Mix: The base for these muffins, it gives a sweet cornbread flavor.
- 2 large eggs: These help bind the ingredients together and add moisture.
- 4 oz chopped green chilis: They add a delightful kick and flavor to the muffins.
- 15 oz creamed corn: This ingredient keeps the muffins moist and introduces natural sweetness.
- 4 oz grated pepper jack cheese: A spicy twist that elevates the taste profile.
- 2 Tbs vegetable oil: Provides moisture and helps with the muffin’s tenderness.
- 2 Tbs sour cream: Adds creaminess and a slight tang.
- 2 Tbs granulated white sugar: For a touch of sweetness to balance the savory ingredients.
- 1 teaspoon kosher salt: Enhances all the flavors in the recipe.
- 2 teaspoons onion powder: Adds depth of flavor.
- 2 teaspoons garlic powder: A must for that savory aroma.
- 1 teaspoon cayenne pepper: Just the right amount of heat for flavor.
Mexican Cornbread Muffins Instructions
Making Mexican Cornbread Muffins is a breeze! The best part is that you don’t need to be a pro baker to get these right. Just follow these simple steps, and you’ll have a batch of delicious muffins ready in no time. Let’s get into it!
Preheat your oven to 350 degrees Fahrenheit. This is crucial as it ensures that your muffins start baking at the right temperature for optimal rise. A hot oven will give you that lovely golden brown top.
In a large mixing bowl, combine all of the ingredients: the Jiffy Corn Muffin Mix, eggs, chopped green chilis, creamed corn, pepper jack cheese, vegetable oil, sour cream, sugar, salt, onion powder, garlic powder, and cayenne pepper. Mix everything together until just combined. Be careful not to overmix; you want to keep the muffins light and fluffy.
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Allow the mixture to sit for 5 to 10 minutes. This resting period helps the ingredients meld together, resulting in a lighter muffin.
While the mixture is resting, prepare your mini muffin tin. Spray the cups with non-stick spray and add paper liners, then spray the inside of the liners as well. This step is essential because the muffins can stick if not properly greased.
Using a scoop, fill the muffin cups about two-thirds full with the mixture. This gives them room to rise nicely without overflowing.
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Place the muffin tin in the preheated oven and bake for 10 to 15 minutes. You’re looking for a lightly browned top; it should spring back when pressed gently. The key here is to keep an eye on them in the last few minutes of baking.
Once done, remove the muffins from the oven and allow them to rest in the tin for about 2 minutes. This helps them firm up slightly.
Carefully remove the muffins from the tin and transfer them to a wire rack to cool completely. This will prevent them from becoming soggy as they cool.
Things Worth Knowing
Things Worth Knowing
- These muffins can be made ahead of time and stored in an airtight container to maintain freshness.
- Using fresh ingredients like chopped onions or garlic instead of powdered versions can enhance the flavor even more.
- If you prefer a less spicy version, feel free to reduce the amount of cayenne pepper or omit the green chilis.
- To ensure even cooking, you can rotate the muffin tin halfway through the baking process.
Helpful Notes about Mexican Cornbread Muffins
When it comes to making the best Mexican Cornbread Muffins, some tips can really elevate your baking game. Consider these insights to ensure your muffins turn out perfectly every time!
- Storage: Keep your muffins in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them.
- Freezing: You can freeze these muffins for up to three months. Just make sure they’re completely cooled before placing them in a freezer bag.
- Pairing: These muffins pair wonderfully with chili, soups, or even as a side dish for barbecued meats.
- Cooking for a Crowd: This recipe is easily doubled if you’re expecting guests. Just use a larger muffin tin or bake in two batches.
- Texture Tips: For extra fluffiness, let the muffin batter sit for a few minutes before baking.
- Cooking Options: If you don’t have a mini muffin tin, you can use a regular size muffin tin, but adjust the baking time accordingly.
How to Enjoy Mexican Cornbread Muffins
Now that your Mexican Cornbread Muffins are ready, let’s explore how you can enjoy them. They are not just a side; they can be the star of the table! Here are some serving suggestions:
- Perfect Side Dish: Serve these muffins alongside a hearty bowl of chili for a comforting dinner.
- Snack Time: Enjoy them as a quick snack with your favorite salsa or guacamole.
- Brunch Delight: They can be a fantastic addition to a brunch spread, paired with eggs or a breakfast casserole.
- Family Gatherings: Bring them to potlucks or family gatherings; they’re sure to be a hit!
- Freezer Friendly: Keep a batch in your freezer for those quick meals; just pop them in the microwave to reheat.
FAQ
Conclusion
These Mexican Cornbread Muffins truly capture the essence of comfort food. Their flavorful profile and easy preparation make them a favorite for any meal. I encourage you to try this recipe and see how quickly they disappear from your table. Enjoy the warmth and deliciousness they bring to your gatherings!
Mexican Cornbread Muffins
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- 4 oz chopped green chilis
- 15 oz creamed corn
- 4 oz grated pepper jack cheese
- 2 Tbs vegetable oil
- 2 Tbs sour cream
- 2 Tbs granulated white sugar
- 1 teaspoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is crucial as it ensures that your muffins start baking at the right temperature for optimal rise. A hot oven will give you that lovely golden brown top.
- In a large mixing bowl, combine all of the ingredients: the Jiffy Corn Muffin Mix, eggs, chopped green chilis, creamed corn, pepper jack cheese, vegetable oil, sour cream, sugar, salt, onion powder, garlic powder, and cayenne pepper. Mix everything together until just combined. Be careful not to overmix; you want to keep the muffins light and fluffy.
- Allow the mixture to sit for 5 to 10 minutes. This resting period helps the ingredients meld together, resulting in a lighter muffin.
- While the mixture is resting, prepare your mini muffin tin. Spray the cups with non-stick spray and add paper liners, then spray the inside of the liners as well. This step is essential because the muffins can stick if not properly greased.
- Using a scoop, fill the muffin cups about two-thirds full with the mixture. This gives them room to rise nicely without overflowing.
- Place the muffin tin in the preheated oven and bake for 10 to 15 minutes. You’re looking for a lightly browned top; it should spring back when pressed gently. The key here is to keep an eye on them in the last few minutes of baking.
- Once done, remove the muffins from the oven and allow them to rest in the tin for about 2 minutes. This helps them firm up slightly.
- Carefully remove the muffins from the tin and transfer them to a wire rack to cool completely. This will prevent them from becoming soggy as they cool.
