Nacho Corn Muffins
Give your favorite Tex-Mex flavors a savory twist with these irresistible Nacho Corn Muffins! Packed with sharp cheddar cheese, diced jalapeños, black beans, and a hint of taco seasoning, these fluffy, golden muffins bring the essence of loaded nachos straight to your plate. The balance of tender cornmeal texture and zesty, cheesy goodness makes them perfect for pairing with chili, soups, or as a bold, standalone snack. Quick to prepare in just 15 minutes, these muffins are baked to golden perfection in under 22 minutes, ensuring a crowd-pleasing treat for game days, potlucks, or cozy family dinners. Whether served warm or at room temperature, these nacho-inspired muffins deliver a fiesta of flavors in every bite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons diced jalapeño peppers (seeds removed for less heat)
- 0.5 cup canned black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon taco seasoning
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, and taco seasoning.
In a medium bowl, whisk together the buttermilk, melted butter, and egg until fully combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir just until combined. Do not overmix—the batter may have small lumps, which is okay.
Fold in the shredded cheddar cheese, diced jalapeños, black beans, and chopped cilantro using a rubber spatula or spoon.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 pan 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 chili, soups, or as a standalone savory snack.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.4 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1198 mg | 92% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1114 mg | 24% | |
*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.
