Filled Corn Muffin Mix
Delight your taste buds with these irresistible Filled Corn Muffins, a versatile recipe that perfectly balances sweet and savory flavors. Featuring a fluffy corn muffin base made with a simple mix of corn muffin mix, milk, and egg, these muffins are stuffed with your choice of delightful fillings. For a savory twist, combine shredded cheddar cheese and diced jalapeños for a cheesy, spicy core. Prefer something sweet? Opt for a luscious blend of cream cheese and strawberry jam for a creamy, fruity surprise in every bite. Designed to be quick and easy, this recipe comes together in just 10 minutes of prep time and bakes to golden perfection in 15 minutes, making it ideal for breakfast on-the-go, a snack, or a side dish. With customizable fillings, these muffins appeal to every palate and are sure to become a family favorite.
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Recipe Information
Ingredients
- 1 box (approximately 8.5 oz) corn muffin mix
- 0.5 cups milk
- 1 large egg
- 0.5 cups shredded cheddar cheese (optional for savory filling)
- 4 oz cream cheese, softened (optional for sweet filling)
- 0.25 cups strawberry jam (optional for sweet filling)
- 2 tablespoons diced jalapeños (optional for savory filling)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease or line a muffin tin with papers.
In a mixing bowl, combine the corn muffin mix, milk, and egg. Stir until just combined; do not overmix.
If making the savory version, fold in the shredded cheddar cheese and diced jalapeños. If making the sweet version, set the cream cheese and strawberry jam aside for the filling.
Spoon approximately 1 tablespoon of batter into each muffin tin cavity to create a base layer.
For savory muffins: Add a small pinch of additional cheese or diced jalapeño into the center of the batter. Add another tablespoon of batter over the filling to seal it in.
For sweet muffins: Spoon about 1 teaspoon of cream cheese and 1/2 teaspoon of strawberry jam into the center of the base batter. Cover with another tablespoon of batter to seal it in.
Repeat this process until all muffin cavities are filled, being careful not to overfill the tins.
Bake in the preheated oven for 14-16 minutes, or until the muffins are golden brown and a toothpick inserted into the non-filled edge comes out clean.
Remove from the oven and let cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 89.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 909 mg | 70% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
