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Easy Mexican Cornbread Mini Muffins Recipe

Easy Mexican Cornbread Mini Muffins

Moist, savory-sweet mini cornbread muffins made with boxed corn-muffin mix, whole-kernel corn, cheddar cheese, sour cream, and jalapeño. This recipe makes approximately 24 mini muffins in about 25–30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 8.5-ounce box Jiffy Corn Muffin Mix
  • 1 Large egg
  • 1/3 cup Milk
  • 1/2 cup Sour cream
  • 1/2 cup Whole-kernel corn, drained if canned
  • 1/2 cup Shredded sharp cheddar cheese
  • 1 Small jalapeño, seeded and finely minced
Optional Ingredients
  • 2 tablespoons Chopped green chiles
  • 1/4 teaspoon Garlic powder
For the Pan
  • As needed Cooking spray or softened butter

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Grease a 24-cup mini-muffin pan with cooking spray or softened butter, or line the cups with mini paper liners.
  2. In a medium bowl, whisk together the egg, milk, and sour cream until smooth and evenly combined.
  3. Stir in the drained corn, shredded cheddar, finely minced jalapeño, and optional green chiles.
  4. Add the Jiffy Corn Muffin Mix and optional garlic powder. Stir only until the dry mix is moistened, keeping the batter slightly lumpy.
  5. Divide the batter among the mini-muffin cups, filling each one about two-thirds to three-quarters full.
  6. Bake for 12–15 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Drain canned corn and green chiles well so excess liquid does not make the muffins dense. For a milder flavor, remove all jalapeño seeds and membranes; for more heat, leave some seeds in or add 1/4 teaspoon cayenne. Store cooled muffins in an airtight container and reheat briefly before serving.