Mexi Corn and Cheese Muffins
Packed with bold, Southwestern flavors, these Mexi Corn and Cheese Muffins are a delightful twist on classic cornbread. Made with a blend of all-purpose flour and cornmeal, these muffins are light yet hearty, perfectly infused with the smoky warmth of cumin and chili powder. Each bite features bursts of sweet corn, gooey sharp cheddar cheese, and an optional kick of heat from diced jalapeños, balanced with the herbaceous freshness of cilantro. Quick and easy to make in just 35 minutes, these muffins are an ideal side for hearty chili, BBQ, or a zesty Southwest-inspired brunch. Perfect for snacking or entertaining, they’ll add a pop of color and flavor to any occasion.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 0.5 teaspoons ground cumin
- 0.25 teaspoons chili powder
- 1 cups buttermilk
- 1 whole large egg
- 4 tablespoons unsalted butter, melted
- 1 cups canned corn kernels, drained
- 1 cups shredded sharp cheddar cheese
- 1 medium finely diced jalapeño (optional, seeds removed for less heat)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, sugar, salt, cumin, and chili powder. Whisk to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; avoid overmixing to keep the muffins tender.
Fold in the corn, shredded cheddar cheese, diced jalapeño (if using), and cilantro (if using) until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Serve warm as a snack or alongside your favorite dishes. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 47.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1171 mg | 90% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1326 mg | 28% | |
*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.
