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Mexican Cornbread Muffins Recipe

Mexican Cornbread Muffins are savory, tender muffins made with cornmeal, flour, cheese, and a touch of spice. Sweet corn kernels, diced jalapeños, and shredded cheddar add texture and flavor, while buttermilk helps keep the centers moist. They have a lightly golden crust with a soft, slightly crumbly interior.
These muffins pair well with chili, soups, tacos, and other Mexican-inspired meals. They are easy to prepare in a standard muffin pan and make a convenient side dish for weeknight dinners, potlucks, or casual gatherings. Adjust the jalapeños to suit your preferred spice level, and serve them warm for the best texture.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course bread, Side Dish
Cuisine American, Mexican-inspired
Servings 12 servings
Calories 210 kcal

Equipment

  • 12-cup muffin pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Ice cream scoop or large spoon
  • Wire cooling rack

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 2 large eggs
  • 1 cup buttermilk
  • ⅓ cup vegetable oil or melted butter cooled slightly
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ¾ cup corn kernels fresh, canned and drained, or thawed frozen
  • ¼ cup finely diced jalapeños seeds removed for less heat
  • 2 tablespoons chopped green onions

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin pan or line the cups with paper liners. If using canned corn, drain it well and pat it dry to prevent excess moisture in the batter.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, cumin, and chili powder. Break up any lumps so the leavening and seasonings are evenly distributed.
  • In a separate bowl, whisk the eggs, buttermilk, and vegetable oil or melted butter until smooth. If using melted butter, make sure it has cooled slightly before adding it to the eggs.
  • Stir the shredded cheese, corn kernels, diced jalapeños, and chopped green onions into the wet mixture. Distribute the ingredients evenly so each muffin gets a good amount of corn, cheese, and pepper.
  • Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula until just combined. The batter should be thick, and a few small lumps are fine. Avoid overmixing, which can make the muffins tough.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a little extra shredded cheese over the tops for a golden, cheesy finish.
  • Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins rest in the pan for about 5 minutes before removing them.
  • Transfer the muffins to a wire rack and allow them to cool slightly. Serve warm with butter, sour cream, salsa, or your favorite soup or chili. Store any leftovers once completely cooled.

Notes

  • Control the heat: Remove the jalapeño seeds and membranes for a milder flavor, or use less pepper. For more heat, leave some seeds in.
  • Use well-drained corn: Excess liquid can make the muffins soggy. Frozen corn should be thawed before adding.
  • Avoid overmixing: Fold the batter only until the dry ingredients are incorporated to help keep the muffins tender.
  • Choose your cheese: Cheddar adds a sharper flavor, while Monterey Jack melts smoothly. A combination of both also works well.
  • Check for doneness: Begin checking at 18 minutes because oven temperatures and muffin pans can vary.