Easy ingredients dress up a box of cornbread mix to create these delicious Jiffy Box Corn Muffins with Jalapeno that are just a little bit spicy with the addition of chopped jalapenos.
These jalapeno corn muffins are a semi-homemade Mexican style muffin. They're not as spicy as my Jalapeno Popper Dip, but just as good, these muffins are the perfect side dish, snack or appetizer!
Growing up my mother made cornbread a few times a week using Jiffy Cornbread Mix often. And why not? It's easy to make and those little boxes are pretty inexpensive.
The addition of chopped jalapenos and honey to the recipe add just the right blend of spice and sweet to this easy box mix.
Another important thing to point out is that this is a moist cornbread muffin because we're adding Greek yogurt to the batter. You can also substitute sour cream if you don't have yogurt on hand.
Looking for more easy recipes? Try my Cream Cheese Spirals, Jalapeno Bacon Garlic Bread...yum! You might also enjoy these Mantecadas Muffins!
Table of Contents
📋Ingredients
- 1 box Jiffy corn muffin mix
- Egg
- Milk
- Plain Greek yogurt or sour cream.
- Honey
- Diced jalapenos fresh or canned. If you use canned, make sure you drain them.
- Canned cream corn
Step-by-Step Directions
Step 1: In a large mixing bowl, add the corn muffin mix and the other ingredients. Mix well being careful not to over-mix.
Step 2: Use a cookie scoop to add the batter to the prepared muffin pan.
Expert Tip
Spray the paper muffin liners with non-stick cooking spray before adding the batter.
Baking Instructions
Step 3: Bake the muffins for 15 to 20 minutes until they turn golden-brown, and a toothpick inserted into the center comes out clean. Allow the muffins to cool for a bit before taking them out of the pan and serving.
Before You Begin!
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Storage Tips
Store any leftovers in an airtight plastic storage container in the refrigerator for up to 3 - 5 days.
Freezing Tips
Cool the muffins completely before freezing them. If you don't, the heat and moisture can cause ice crystals to form and make the muffins soggy.
Wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn and to keep out any excess air.
Muffins can be kept frozen for up to 3 months.
Thawing and Reheating Tips
Remove frozen muffins from the freezer the night before to defrost in the refrigerator.
To reheat leftover muffins, microwave for 20 seconds on high. I like to slice day old muffins in half and then toast them. In my opinion, they're even better the next day!
Top Tip
These muffins were moist with just enough "kick" to make them extra delicious. Because we add the honey to the batter, the muffins are not overly spicy either.
More Recipes to Love
Treat yourself to a variety of irresistible muffins. Indulge in soft, sweet Homemade Blueberry Muffins bursting with juicy berries. Enjoy the classic comfort of Chocolate Chunk Muffins studded with melty chocolate.
For a luxurious twist, savor Cheesecake Chocolate Chip Muffins, a delightful marriage of creamy cheesecake and rich chocolate. Experience bakery-worthy, tall-domed Bakery Style Blueberry Muffins. Or, try Mini Bacon Corn Muffins for a satisfying, savory bite filled with salty bacon and tender corn kernels.
📖 Recipe Card
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Corn Muffins with Jalapeno
Equipment
Ingredients
- 1 8 ½ ounce box Jiffy corn muffin mix
- 1 egg
- ⅓ cup milk
- ¼ cup plain Greek yogurt or sour cream
- 1 tbsp. honey
- 2 tbsp. diced jalapenos fresh or canned. If you use canned make sure you drain them.
- ⅓ - ⅔ cup canned cream corn
Instructions
- Pre-heat the oven to 400 degrees.
- In a large mixing bowl, add the corn muffin mix and the other ingredients.
- Mix until combined being careful not to over-mix.
- Using a cookie scoop, divide the mixture evenly between a 12 capacity muffin pan.
- Bake the muffins for 15 to 20 minutes or until they are golden-brown and a toothpick inserted into the center of a muffin comes out clean.
- Let cool briefly before removing and serving.
Notes
This recipe has been updated since it first appeared in 2013with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Trish says
Can this be made as a bread vs muffin? Pan size?
Lois says
Yes! I would use a traditional loaf pan for this recipe. Thank you for visiting.
Donna @ Modern on Monticello says
Jiffy corn muffin mixes are the best! Thanks for sharing a great new version to try out. #HomeMattersParty
Heather says
Great recipe!!! I also tried with sun-dried tomatoes and also plain. All three taste grate. Adding the yogurt and corn helped keep them moist. Only downside is that they kinda stuck in the paper cups. Maybe I’ll try without next. Thank you for an easy way to make boxed cornbread taste better.
Lois says
That sounds yummy too! I added my tip of spraying the paper cups with non-stick cooking spray which helps the muffins from sticking to the paper cups. Thanks for visiting!
Paula says
YUMMY~ these looks so good and best of all~ easy peasy! Thanks for sharing, Lois! 🙂
davideugene01 says
I love spicy foods and this recipe is surely a hit for me. Now, I have to convince my wife to make some for me. Baking is really not my forte. lol 🙂 Thank your Lois for sharing this recipe. I just can't wait to try this. Yum!
Elena says
My hubby would love those. He loves spicey and jalapenos!
Debra Hawkins says
This looks delicious. I think my husband would love them!
Miss Debbie says
Hubby loves jalapeno cornbread...I will have to give this a try!
Beth says
They look and sound delicious Lois. Thank you for sharing the recipe!