Name: Mexican Cornbread Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 tbsp granulated sugar (optional); 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice); 2 large eggs; ½ cup unsalted butter, melted (or vegetable oil); 1 cup canned corn kernels (drained); 1–2 jalapeños, seeded and finely chopped; 1 cup shredded cheddar cheese; 2 tbsp chopped fresh cilantro (optional)

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Get ready to fall in love with these Mexican Cornbread Muffins! Imagine golden, fluffy cornbread, bursting with sweet corn, studded with jalapeños for just the right amount of heat, all laced together with melty cheddar cheese. Whether you’re rounding out a bowl of smoky chili, spicing up taco night, or simply craving a snack with a little personality, these muffins are the perfect bite-sized sidekick you didn’t know you were missing. Every element manages to shine, making these muffins an irresistible staple you’ll want to bake again and again.

Mexican Cornbread Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mexican Cornbread Muffins is in their simplicity. Each ingredient brings its own magic: the corn adds bursts of sweetness, the cheddar gives you that melty goodness, while jalapeños sneak in a pop of flavor that totally wakes up your tastebuds.

Yellow cornmeal: Gives that classic cornbread flavor and golden hue you crave in every bite.
All-purpose flour: Provides structure, making your muffins light yet sturdy.
Baking powder: Ensures your muffins puff up beautifully with a tender crumb.
Baking soda: Works with the buttermilk for extra lift and softness.
Salt: Brightens all the other flavors—never skip it!
Granulated sugar (optional): Adds a subtle touch of sweetness that balances the spice—totally up to you.
Buttermilk (or milk + lemon juice/vinegar): Makes the muffins moist with a hint of tang; a splash of acid is key if using milk.
Large eggs: Bind everything together and add richness.
Unsalted butter, melted (or vegetable oil): Contributes to that mouthwatering, moist crumb—plus, butter tastes dreamy here.
Canned corn kernels (drained): Adds little pops of sweetness in every bite—use fresh if you’re feeling fancy!
Jalapeños, seeded and finely chopped: Give these muffins spirit and a customizable level of heat—try more or less to suit your taste.
Shredded cheddar cheese: Brings gooey, savory deliciousness (Monterey Jack or pepper jack also work beautifully).
Chopped fresh cilantro (optional): Lends a burst of color and bright, fresh flavor—completely skippable for cilantro skeptics.

How to Make Mexican Cornbread Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by heating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a good coating of oil or butter so your muffins don’t stick. Prepping the pan ahead of time means your batter can go right in when it’s ready!

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together your cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using). This step ensures all your rising agents and flavors are evenly distributed—nobody wants a muffin with a surprise salty pocket!

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully combined. Mixing wet ingredients separately before joining them with the dry ones keeps your muffins tender and avoids overmixing.

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the bowl with the dry. Stir only until you see no streaks of flour; overmixing can make muffins dense and tough. It’s okay if the batter looks a bit lumpy—rustic is the name of the game!

Step 5: Add Flavorful Mix-Ins

Now, for the best part: stir in your corn kernels, chopped jalapeños, shredded cheddar cheese, and cilantro if you’re using it. These flavorful bits are what transform basic cornbread into festive Mexican Cornbread Muffins bursting with color and taste.

Step 6: Fill the Muffin Cups

Divide the batter evenly among your prepared muffin cups—shoot for about ¾ full so they have space to rise. This will give you beautifully domed tops that just beg for a pat of butter when they’re warm.

Step 7: Bake to Golden Perfection

Slide the tray into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops are lightly golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Let them cool for a few minutes before digging in so the cheese has a chance to set a little.

How to Serve Mexican Cornbread Muffins

Garnishes

Dress up your Mexican Cornbread Muffins with a sprinkle of extra cheddar cheese, a few fresh jalapeño slices, or a little shower of chopped cilantro right before serving. If you’re feeling bold, a drizzle of hot honey will make your taste buds sing.

Side Dishes

These muffins work wonders alongside just about anything. My favorites? A bowl of hearty chili, a steaming cup of tortilla soup, or a platter of BBQ pulled pork. They also shine next to a fresh summer salad for a lighter touch.

Creative Ways to Present

Don’t just plop them on a plate—arrange them in a rustic basket with a colorful napkin for potlucks, or serve in miniature form for party appetizers. Split one open and top with a fried egg and salsa for a killer brunch, or slice and toast them for an irresistible savory snack.

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Mexican Cornbread Muffins (as if that ever happens!), just let them cool completely and stash them in an airtight container. They’ll stay fresh at room temperature for two days, or in the fridge up to five days—perfect for lunchbox treats!

Freezing

Want to save some for later? Freeze baked (and cooled) muffins in a zip-top bag for up to three months. Just wrap them individually if you like to grab-and-go, or stack between layers of parchment so they don’t stick together.

Reheating

To bring those muffins back to their fresh-baked glory, pop them in a preheated 300°F (150°C) oven for about 10 minutes, or microwave for 20–30 seconds until warm. If you froze them, let them thaw at room temp or give them an extra minute in the oven.

FAQs

Can I make these Mexican Cornbread Muffins less spicy?

Absolutely! Just use one jalapeño, remove all the seeds and membranes (where most of the heat lives), or substitute with mild canned green chiles for a much gentler kick. You’re in total control of the spice level.

What kind of cheese is best?

Classic cheddar is always a win, but feel free to swap it for Monterey Jack, pepper jack for extra heat, or any cheese that melts nicely. Each brings its own personality to the muffins.

Can I use fresh or frozen corn instead of canned?

Definitely! Fresh corn (especially in summer) adds delicious texture and sweetness. If using frozen corn, thaw and drain it first so your Mexican Cornbread Muffins don’t get soggy.

How do I make these gluten-free?

You can substitute a good gluten-free all-purpose flour blend for the regular flour. Make sure it’s a 1:1 replacement and contains xanthan gum or another binder for best results.

Can I make mini muffins instead of regular ones?

Yes! Simply divide the batter among mini muffin tins and check for doneness at around 10–12 minutes. These bite-sized Mexican Cornbread Muffins make perfect party snacks or lunchbox goodies.

Final Thoughts

There’s just something magical about pulling a tray of homemade Mexican Cornbread Muffins from the oven—the aroma, the cheesy tops, the little bits of jalapeño peeking through. Whether you’re a seasoned baker or just starting out, this is one recipe that guarantees smiles all around. Go ahead, bake a batch, and make an everyday meal feel like a fiesta!