Mexican Cornbread Muffins
The ultimate comfort food, Mexican Cornbread Muffins are fluffy, savory, and perfect for any occasion. Bursting with flavors from green chilis and pepper jack cheese, these easy-to-make muffins are a crowd favorite. Whip them up for dinner tonight and enjoy the warmth they bring!
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.
Notes
When mixing up the muffins, allow them to sit fully mixed for about 5 minutes because this gives them time to “fluff up” a little and will make a lighter, flakier muffin.
I use muffin papers for easy clean up. These muffins are very sticky. Be sure to spray the muffin cup area, the top of the muffin AND THE INSIDE OF THE MUFFIN PAPERS to be sure that you get to eat all of the muffin!
This recipe is for mini-muffins. You CAN make these as full size muffins and the recipe will make about 12 full size muffins. You will find that you may have to bake them a little longer if making full size.
If you have a convection function on your stove, turn it on for the last 3 minutes of baking for a more brown top.
Only allow the muffins to rest in the muffin tins for about 2 minutes to allow them to set and then remove right away to a place to cool. Otherwise they might stick.
Use Pepper Jack Cheese that has larger chunks of pepper.
If you need to divide into two muffin tins, bake for half the time on one rack, then change racks and turn the pans around front to back so that everything bakes evenly.