Easy Mexican Cornbread Muffins Recipe
Spice up your meal with Mexican Cornbread Muffins, blending jalapeños, corn, and cheese for a savory, bite-sized delight that transports your taste buds to the heart of Mexico.
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Calories: 150kcal
Servings: 12
Equipment
- Mixing Bowls
- Spatula or Wooden Spoon
- Oven and Oven Mitts
- Muffin Tin
- Muffin Liners
- Cooling Rack
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 cup corn kernels fresh or canned
- 1 cup shredded cheese
- 2 tablespoons diced jalapeños adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease each cup.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the corn kernels, shredded cheese, diced jalapeños, ground cumin, and chili powder. Mix until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve these Mexican Cornbread Muffins as a delightful side or snack, and enjoy the flavorful fusion of Mexican-inspired ingredients.
Notes
- Adjust Spice: Tailor the jalapeños or chili powder to suit your spice preference.
- Gentle Mixing: Avoid overmixing to maintain a tender muffin texture.
- Watch Baking Time: Monitor closely in the final minutes; aim for a clean toothpick test for optimal moistness.
Nutrition
Calories: 150kcal