Cheesy Jalapeno Cornbread Muffins

These fluffy, flavorful cornbread muffins are simple to prepare thanks to the convenience of a pre-made cornbread mix. I always keep a few boxes of Jiffy in the pantry for this exact reason! Pair with your favorite chili, stew, or soup and enjoy.

Course Baked Goods, Side Dish

Cuisine American

Keyword Cheesy Cornbread, Cornbread Muffins, Jalapeno Cornbread, Jiffy Mix Recipes

Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings muffins

Calories 295kcal

Author Cara Harbstreet

Equipment

muffin tin or pan aluminum or stainless steel (see notes for stoneware or cast iron)
12 muffin tin liners

Ingredients

1 cup sour cream
1/4 cup whole milk
2 large eggs
2 boxes Jiffy brand cornbread mix 8.5 oz per box
1/2 cup minced jalapenos fresh or canned (drain well)
1 tp 1 1/2 cups shredded cheese such as sharp cheddar, white cheddar, pepper jack, or Colby jack
1/2 tbsp honey optional

Instructions

Preheat the oven to 400℉. Prepare a muffin pan by lining it with cupcake liners.
In a large mixing bowl, combine the wet ingredients with a whisk or fork (sour cream, milk, eggs, and honey if you choose to include it).
Open the boxes of cornbread mix and add both to the mixing bowl. Fold together until a thick, sticky dough starts to form. Make sure the dry mix is fully incorporated, but do not overmix.
Add the minced jalapenos and shredded cheese. Fold in until evenly distributed, then scoop the cornbread mixture into the prepare muffin tin.
Bake for 20-23 minutes, or until the tops are golden brown and springy to the touch. Remove the muffin tin from the oven and let it cool for about 5 minutes before removing the cornbread muffins. Serve warm.

Notes

If baking in stoneware or cast iron, reduce oven temperature to 360 degrees F and extend baking time to 25-27 minutes. After baking, transfer to a wire cooling rack to avoid burning the bottom of the muffins.

Nutrition