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)

Jump to Recipe· 4.2 from 44 reviews

If you love the idea of cornbread but crave a little extra kick, then this Mexican Cornbread Muffins Recipe is going to be your new favorite treat. Imagine moist, cheesy muffins bursting with sweet corn kernels and just the right amount of heat from jalapeños. These muffins bring the perfect balance of flavors and textures, making them an irresistible side for chili, soups, or a fun addition to your BBQ nights. Each bite warms you up with a bit of spice and plenty of cheesy goodness, turning a simple muffin into a festive, crowd-pleasing delight.

Ingredients You’ll Need

Mexican Cornbread Muffins Recipe - Recipe Image

The beauty of this Mexican Cornbread Muffins Recipe is how straightforward the ingredients are, yet each one is essential for that perfect texture and flavor combination. From the hearty yellow cornmeal to the sharp cheddar cheese, every component adds a special touch that makes these muffins truly shine.

Yellow cornmeal: This gives the muffins their classic cornbread flavor and grainy texture.
All-purpose flour: Adds structure and helps balance the cornmeal’s coarse texture.
Baking powder: A leavening agent that ensures your muffins rise beautifully and become fluffy.
Baking soda: Enhances the rise and helps tenderize the crumb when combined with buttermilk.
Salt: Essential for flavor balance, it brings out the sweetness and spice.
Granulated sugar (optional): Adds a touch of sweetness to offset the heat from the jalapeños.
Buttermilk: Provides acidity for tenderness and depth of flavor; a milk-vinegar substitute works just as well.
Eggs: Bind all ingredients together and contribute to a moist, tender crumb.
Unsalted butter (or vegetable oil): Adds richness and keeps the muffins moist.
Canned corn kernels: Adds poppy bursts of sweetness in each bite.
Jalapeños: Finely chopped for a perfectly measured spicy punch.
Cheddar cheese: The melty cheesy element that makes these muffins indulgent.
Fresh cilantro (optional): Brings a bright, herbal contrast that complements the spice.

How to Make Mexican Cornbread Muffins Recipe

Step 1: Prepare your oven and muffin tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease each cup to prevent sticking. Getting this step right means your muffins will come out clean and easy to serve, preserving their delightful appearance.

Step 2: Combine dry ingredients

In a medium mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar if using. This mixture is the foundation of your muffins, so ensure it’s evenly combined to give your batter a uniform rise and texture.

Step 3: Mix wet ingredients

In a separate bowl, whisk the buttermilk, eggs, and melted butter until the mixture is smooth and cohesive. This wet mix adds moisture, richness, and a slight tang from the buttermilk that balances the flavors beautifully.

Step 4: Bring the batter together

Gently fold the wet ingredients into the dry mixture. Be careful not to overmix; you want everything just combined so that the muffins stay light and tender, not tough or dense.

Step 5: Add the flavorful extras

Now it gets exciting—fold in the canned corn, finely chopped jalapeños, shredded cheddar, and cilantro if you’re using it. These ingredients are what truly elevate the Mexican Cornbread Muffins Recipe, giving each bite a perfect harmony of sweet, spicy, and cheesy.

Step 6: Fill your muffin cups

Divide the batter evenly among the muffin cups, filling each about three-quarters full. This gives the muffins room to rise without spilling over, ensuring a perfectly shaped final product.

Step 7: Bake and cool

Place the muffin tin in the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops turn a glorious golden color and a toothpick inserted into the center comes out clean. Let them cool slightly before serving warm for the best flavor experience.

How to Serve Mexican Cornbread Muffins Recipe

A pile of golden yellow corn muffins with a slightly rough texture is placed close together on a light cloth inside a white bowl. The muffins are rounded with small cracks and a firm but soft surface, showing their fluffy inside. The warm light enhances their golden color while soft shadows add depth, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra shredded cheddar or some chopped fresh cilantro on top just before serving to add a fresh burst of color and flavor. A dollop of sour cream or a drizzle of honey-butter can also enhance the overall taste.

Side Dishes

These Mexican Cornbread Muffins are the perfect partner to chili, hearty soups, or grilled meats at your next BBQ. Their spicy, cheesy profile complements smoky, savory, or even tangy dishes beautifully.

Creative Ways to Present

For a fun twist, slice the muffins in half and use them as mini sandwich buns for pulled pork or grilled veggies. You can also crumble them over salads or soups for added texture and flavor contrast.

Make Ahead and Storage

Storing Leftovers

Keep leftover Mexican Cornbread Muffins in an airtight container at room temperature for up to 2 days. If you want to stretch their lifespan, refrigeration works well for up to 5 days without sacrificing too much moisture.

Freezing

You can freeze baked muffins for up to 3 months. Wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. This way, you’ll have your delicious Mexican Cornbread Muffins Recipe ready whenever the craving strikes.

Reheating

To reheat, pop the muffins in a 350°F oven for about 10 minutes or microwave for 20-30 seconds. This helps to refresh their softness and cheesy melty goodness. Avoid overheating, which can dry them out.

FAQs

Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure your baking powder and baking soda are gluten-free as well for the best results.

How spicy are these Mexican Cornbread Muffins?

The heat level depends on how many jalapeños you add and whether you keep their seeds. Starting with one seeded jalapeño provides a mild warmth, but you can increase the amount to suit your spice preference.

Can I use fresh corn instead of canned?

Yes! Fresh corn works wonderfully if it’s in season. Simply cut the kernels off the cob and use the same amount as the recipe calls for canned corn. This will add a fresh sweetness and lovely texture.

Is there a vegan version of this recipe?

To keep the spirit of this Mexican Cornbread Muffins Recipe but vegan, substitute eggs with flaxseed or chia seed “eggs,” use plant-based milk with a little vinegar for buttermilk, and swap butter for coconut oil or vegan margarine. Use vegan cheese or omit it if you prefer.

How do I know when the muffins are done baking?

The best test is a toothpick inserted into the center of a muffin; it should come out clean or with just a few moist crumbs attached. This ensures they are cooked through but remain moist and tender.

Final Thoughts

There is something truly special about baking up a batch of these Mexican Cornbread Muffins Recipe — warm, cheesy, and with that perfect touch of spice. Whether you’re serving them alongside chili or enjoying them as a snack, they have a way of brightening any meal. I can’t wait for you to try them and discover just how easy it is to bring a little fiesta to your kitchen!