If you’ve ever wanted to jazz up your snack game with something irresistibly flavorful and super easy to whip up, you’re going to love this Jiffy Mexican Jalapeño Cornbread Muffins Recipe. These muffins are a charming blend of spicy jalapeños, sharp cheddar cheese, and that classic, comforting cornbread taste we all adore. Perfectly moist with just the right amount of kick, they are an absolute crowd-pleaser whether you’re serving them for breakfast, snack time, or alongside your favorite dinner.
Ingredients You’ll Need
The beauty of this Jiffy Mexican Jalapeño Cornbread Muffins Recipe lies in its simplicity. With a handful of pantry staples, each ingredient plays an essential role, from lending creaminess and moisture to delivering a cheese-filled bite and a spicy surprise that wakes up your palate.
- Jiffy Cornbread Mix (2 packages, 8.5 oz each): The classic base providing that perfect cornbread texture and flavor with zero fuss.
- Buttermilk (1 cup): Adds a subtle tang and tender crumb; regular milk works in a pinch for a milder taste.
- Sharp Cheddar Cheese (1 cup): Brings rich, melted cheesiness that complements the jalapeño heat beautifully.
- Eggs (2): Essential for binding all the ingredients and giving structure to the muffins.
- Jalapeños (2, diced): The star of the show – fresh, diced jalapeños add bold spice and vibrant green flecks throughout.
How to Make Jiffy Mexican Jalapeño Cornbread Muffins Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by setting your oven to 400 degrees Fahrenheit. While it warms up, give your 12-cup muffin tin a generous spray of non-stick spray so these goodies pop out effortlessly after baking.
Step 2: Mix the Ingredients
In a large bowl, combine the two packages of Jiffy cornbread mix, buttermilk, sharp cheddar cheese, eggs, and diced jalapeños. Stir everything together just until the ingredients come together into a thick, uniform batter—no overmixing here to keep the muffins tender.
Step 3: Fill the Muffin Cups
Using a spoon or an ice cream scoop, dollop the cornbread mixture evenly into each of the 12 muffin cups. Filling them evenly ensures consistent baking and beautiful golden tops on every muffin.
Step 4: Bake Until Golden
Pop the muffin tin into your preheated oven and bake for 17 to 20 minutes. You’ll know they’re done when each muffin has risen nicely and boasts a deliciously golden brown crust. A toothpick inserted in the center should come out clean.
How to Serve Jiffy Mexican Jalapeño Cornbread Muffins Recipe
Garnishes
For an extra touch, you could sprinkle freshly chopped cilantro or a little extra shredded cheddar on top right before serving. A light drizzle of honey or a pat of creamy butter also pairs wonderfully, balancing the heat with a little sweetness and richness.
Side Dishes
These muffins make a fantastic side for chili, hearty soups, or grilled meats like BBQ chicken or steak. Their spicy-cheesy profile really shines alongside a smoky or savory main dish, turning an ordinary meal into a festive spread.
Creative Ways to Present
Want to impress your guests? Serve these muffins on a rustic wooden board with bowls of guacamole, sour cream, and salsa for dipping. You can also cut them in half and turn them into mini sliders with pulled pork or sliced turkey for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left after your feast, store them in an airtight container at room temperature for up to two days to keep them moist and tender.
Freezing
These cornbread muffins freeze beautifully. Wrap them individually in plastic wrap or foil and pop them in a freezer-safe bag. They’ll keep for up to three months. Perfect for a quick snack whenever you want a bit of spicy comfort.
Reheating
To bring back that fresh-baked warmth, reheat muffins in the oven at 350 degrees Fahrenheit for about 10 minutes or microwave them for 20-30 seconds. They’ll taste just as amazing as the first time you made them.
FAQs
Can I use canned jalapeños instead of fresh?
Fresh jalapeños are best for texture and flavor, but if you only have canned, drain them well and add cautiously since they’re usually milder and sometimes packed in vinegar.
What if I don’t have buttermilk? Can I substitute it?
Absolutely! Use regular milk mixed with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes before adding to your batter. This mimics the tang and acidity of buttermilk.
Are these muffins gluten-free?
The traditional Jiffy cornbread mix contains wheat flour, so this recipe is not gluten-free unless you use a specially formulated gluten-free cornbread mix.
How spicy are these muffins?
These have a moderate heat level, perfect for those who enjoy a little kick but don’t want to be overwhelmed. You can always adjust the number of jalapeños to suit your taste.
Can I add other ingredients to the batter?
Definitely! Diced onions, corn kernels, or cooked bacon bits all make delicious additions and add texture and flavor to your muffins.
Final Thoughts
If you’re looking for a super simple, crowd-pleasing snack or side that bursts with flavor and warmth, you really can’t go wrong with this Jiffy Mexican Jalapeño Cornbread Muffins Recipe. It’s one of those perfect recipes to keep in your back pocket for when you want a quick bake that feels special. I promise, once you try these, they’ll become a favorite fast. Happy baking!
Print
Jiffy Mexican Jalapeño Cornbread Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Mexican-American
Description
These Jiffy Mexican Jalapeño Cornbread Muffins are a quick and flavorful twist on traditional cornbread, combining the spicy kick of fresh jalapeños with sharp cheddar cheese to create a moist and savory muffin perfect for any meal or snack.
Ingredients
Ingredients
- 2 packages of Jiffy cornbread mix (8.5 oz each)
- 1 cup buttermilk (or regular milk)
- 1 cup sharp cheddar cheese, shredded
- 2 eggs
- 2 jalapeños, diced
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a 12-cup muffin tin by spraying it with non-stick cooking spray to ensure easy muffin removal.
- Mix Ingredients: In a large mixing bowl, combine the two packages of Jiffy cornbread mix, one cup of buttermilk (or regular milk), one cup of sharp cheddar cheese, two beaten eggs, and the diced jalapeños. Stir thoroughly until the batter is evenly mixed.
- Fill Muffin Tins: Evenly distribute the cornbread batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Notes
- For a milder flavor, remove the seeds from the jalapeños before dicing.
- Sharp cheddar gives the muffins a nice tang; however, you can substitute with pepper jack for an extra spicy kick.
- Serve warm with butter or as a side to your favorite chili or soup.
- These muffins freeze well; store in an airtight container for up to one month.
