Jiffy Jalapeno Corn Muffin
These Jiffy Jalapeno Cornbread Muffins are cheesy, fluffy, and packed with just the right amount of kick. They come together fast with simple pantry staples, making them the perfect side dish for busy weeknights, cookouts, and chili nights.
If your family loves easy comfort food recipes with bold flavor, these Jiffy Jalapeno Cornbread Muffins need a spot on your table. They are quick and loaded with cheesy goodness and tender corn flavor. I’m all about helping you make mealtime easier, while keeping it delicious, and this shortcut recipe does exactly that.
Serve them alongside soups, BBQ, casseroles, or your favorite Chili Side Dishes for a meal everyone will look forward to.
Why You’ll Love These Tasty Muffins
- Quick and easy shortcut recipe made with simple pantry staples
- Perfect side dish for Mexican dinners and BBQ, and a great snack for busy afternoons
- Easy to customize for your family
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Jiffy Cornbread Mix: The hero of our shortcut recipe. It gives you sweet, fluffy cornbread flavor without measuring a bunch of dry ingredients.
- Egg: The egg helps hold everything together and keeps the muffins tender.
- Milk: Whole milk gives these muffins the richest texture and best flavor. You can substitute 2% milk if needed, but whole milk helps keep them moist.
- Sour Cream: Adds moisture and richness. Plain Greek yogurt can be used as a substitute.
- Canned Corn: Drain the corn before mixing it in to prevent the batter from getting watery. Sweet corn adds texture and little bursts of flavor in every bite.
- Jalapeños: For a milder flavor, remove the membranes and seeds from your fresh jalapeños. If you like it spicy, leave them in. You can substitute canned green chilies if you prefer.
- Shredded Cheese: Cheddar adds classic flavor, but mozzarella or Colby Jack works well too. Pepper Jack is perfect if your family likes spicy cornbread muffins.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
- Do not overmix the batter. Stir just until combined and allow the batter to rest for 10 minutes to keep the muffins soft.
- Don’t skip the sour cream, it helps the muffins from being dry.
- Drain the canned corn well so the batter does not become too wet.
- If you have the time to shred our own cheese, it’s a great way to make these muffins a little extra special, but pre-shredded cheese works in a pinch.
- Grease the muffin pan well or use liners to prevent sticking.
- Fill muffin cups about 3/4 full for tall, fluffy muffins.
- For a sweeter cornbread flavor, drizzle honey butter on top before serving.
Serving Suggestions
These tasty muffins pair perfectly with homely comfort food dinners and bold Tex-Mex flavors.
- Slow Cooker BBQ Pulled Pork
- Chicken Spaghetti with Rotel
- Cheesy Chicken Hashbrown Casserole
- Buffalo Chicken Soup
- Sweet and Spicy Chili
Serve with your favorite compound butter or a drizzle of honey. Garlic chive butter is delicious on these yummy muffins.
Not ready to make this corn muffin recipe yet?
You’re going to want to add this side dish recipe to your meal plan! When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Jiffy Jalapeño Corn Muffins
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Ingredients
- 2 8.5oz box Jiffy Corn Muffin Mix
- 2 egg
- 2/3 cup milk
- 3 tablespoons sour cream
- 1/2 cup canned corn drained
- 1-2 jalapeños seeded and diced
- 2/3 cup shredded cheddar cheese optional
Instructions
- In a large bowl, gently stir the Jiffy Corn Muffin Mix, egg, sour cream, and milk until just combined.2 8.5oz box Jiffy Corn Muffin Mix, 2 egg, 2/3 cup milk, 3 tablespoons sour cream
- Stir in the corn, diced jalapeños, and cheese (if using).
- For best results, allow the batter to sit for 10 minutes to rest. You can use that time to preheat your oven to 400°F and use paper liners or grease a muffin pan.
- I like to use a cookie scoop to evenly spoon the batter into the muffin tin, filling each about 2/3 full.
- Bake for 15-20 minutes until golden brown. A toothpick inserted into the center should come out clean.
- Let the muffins cool for a few minutes before removing from the pan. Serve warm or room temperature.
Equipment
Notes
Storage
To Store: Leftover cornbread muffins should be stored in an airtight container in the refrigerator for 3-4 days. (These are my favorite airtight containers.) To Reheat: The easiest way to reheat these muffins is to wrap them loosely in a paper towel and microwave for 15 to 20 seconds. If you have a whole batch to reheat, it’s easier to wrap them in aluminum foil and warm in an oven set to 300F for about 8 minutes. To Freeze: Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap and store in a freezer-safe bag. Don’t forget to label the bag and include the date. They’ll last about 2-3 months in the freezer. To Thaw: Move the muffins from the freezer to the fridge and allow them to thaw overnight.Nutrition
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