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Mexican Cornbread Muffins Recipe

Mexican Cornbread Muffins are savory, tender muffins made with cornmeal, cheddar cheese, jalapeños, and sweet corn. They have a lightly crisp exterior, a soft center, and a gentle kick of heat that makes them a flavorful addition to everyday meals.
These easy cornbread muffins bake in a standard muffin pan and are ready in about 30 minutes. Serve them warm with chili, soups, grilled meats, or your favorite Mexican-inspired dishes for a simple homemade side.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course bread, Side Dish
Cuisine American, Mexican-inspired
Servings 12 servings
Calories 195 kcal

Equipment

  • 12-cup muffin pan
  • Paper muffin liners (or cooking spray)
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup corn kernels fresh or thawed
  • 1/4 cup diced jalapeños seeds removed for less heat
  • 1/4 cup finely chopped red bell pepper

Instructions
 

  • Prepare the Oven and Muffin Pan: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line it with paper liners to prevent the muffins from sticking.
  • Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Break up any lumps to distribute the leavening ingredients evenly.
  • Combine the Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and vegetable oil until smooth. Make sure the eggs are fully incorporated into the mixture.
  • Prepare the Add-Ins: Stir together the shredded cheddar cheese, corn kernels, diced jalapeños, and chopped red bell pepper. Pat thawed or canned corn dry before using to avoid adding excess moisture.
  • Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the cheese and vegetable mixture, taking care not to overmix the batter.
  • Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a little extra cheddar cheese on top if desired.
  • Bake Until Golden: Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins a few extra minutes if the centers still look wet.
  • Cool and Serve: Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack. Serve warm, when the cheese is still soft and the edges are lightly crisp.

Notes

  • Adjust the heat: Remove the jalapeño seeds and inner membranes for a milder flavor. For more heat, leave some seeds in or add a pinch of cayenne pepper.
  • Choose the right corn: Fresh, frozen, or canned corn works well. Drain canned corn and thaw frozen corn before adding it to the batter.
  • Avoid overmixing: Stir only until the ingredients are combined. Overmixing can make the muffins dense.
  • Check for doneness: The tops should spring back lightly when touched, and a toothpick inserted into the center should come out without wet batter.
  • Storage: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.