Mexican Corn Muffins
Bright, bold, and bursting with flavor, these Mexican Corn Muffins are a savory twist on a beloved classic. Made with a hearty blend of cornmeal and all-purpose flour, these muffins are studded with sweet corn kernels, gooey cheddar cheese, and a spicy kick from finely diced jalapeños. Buttermilk ensures a moist, tender crumb, while fresh cilantro adds a touch of herby brightness. Perfect as a standalone snack or a side dish, these muffins come together in just 35 minutes and pair wonderfully with soups, chili, or a smear of butter. Whether you’re hosting a fiesta or simply craving a flavorful companion to your meal, these muffins deliver rustic charm with a Mexican-inspired flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 cup sweet corn kernels, drained (canned) or thawed (frozen)
- 0.5 cup shredded cheddar cheese
- 1 jalapeño, finely diced
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the corn kernels, shredded cheddar cheese, diced jalapeño, and cilantro (if using) until evenly distributed.
Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown 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 about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with soups, salads, or on their own with a smear of butter.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 51.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 779 mg | 60% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1404 mg | 30% | |
*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.
