Mexi Muffins
Bursting with bold flavors and a touch of spice, these Mexi Muffins are the perfect savory snack or side dish for any meal. Packed with hearty ingredients like shredded cheddar cheese, sweet corn kernels, and diced red bell pepper, these muffins get an extra kick from cumin, chili powder, and optional jalapeño. A tender, moist crumb is achieved with the addition of sour cream and melted butter, while chopped fresh cilantro adds a vibrant, herbaceous finish. Ready in just 35 minutes, this easy recipe combines the warmth of traditional Cornbread with the zesty flair of Tex-Mex cuisine. Perfect for breakfast, brunch, or alongside chili, soups, and stews, these muffins are sure to please your taste buds!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 1 cup shredded cheddar cheese
- 0.75 cup canned corn kernels (drained)
- 0.5 cup diced red bell pepper
- 1 tablespoon diced jalapeño (seeds removed for less heat, optional)
- 2 eggs
- 0.75 cup whole milk
- 0.25 cup unsalted butter (melted and slightly cooled)
- 0.5 cup sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cumin, and chili powder until well combined.
Gently stir in the shredded cheddar cheese, corn kernels, diced red bell pepper, and jalapeño, ensuring the mix-ins are evenly distributed.
In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and sour cream until smooth.
Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Be careful not to overmix.
Stir in the chopped cilantro, reserving a small amount if you'd like to sprinkle it on top later.
Divide the batter evenly among the prepared 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.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your flavorful Mexi Muffins!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 31.6 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1310 mg | 101% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1214 mg | 26% | |
*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.
