Jiffy Box Corn Muffins with Jalapeno – Easy ingredients dress up a box of cornbread mix to create a delicious muffin that’s just a little bit spicy with the addition of chopped jalapenos. Let me show you how to make this easy recipe that’s the perfect side dish or appetizer.
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them.
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Jalapeno Corn Muffins
Growing up my mother made cornbread using Jiffy Cornbread Mix often. At least two times a week we had cornbread served with our dinner. And why not? It’s easy to make and those little boxes are pretty inexpensive.
I wanted to add just a little spice and sweetness to the cornbread recipe on the back of the box. The addition of chopped jalapenos and honey to the recipe add just the right blend of spice and sweet to this easy box mix.
These jalapeno corn muffins are a semi-homemade Mexican style muffin that’s great to add as a side dish or late night snack.
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.
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 1/4 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.
- 1/3 – 2/3 cup canned cream corn
In a large mixing bowl, add the corn muffin mix and the other ingredients. Mix well being careful not to over-mix.
Easy Tip for Baking Muffins
Spray the paper muffin liners with non-stick cooking spray before adding the batter.
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 the muffins cool slightly before removing from the pan and serving.
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.
How to Store Fresh Baked Corn Muffins
If there are leftovers, and that’s a big if, you can store them in airtight plastic storage container in the refrigerator for up to 3 – 5 days. 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!
Easy Delicious Muffin Recipes to Try Next:
- Homemade Blueberry Muffins
- Chocolate Chunk Muffins
- Cheesecake Chocolate Chip Muffins
- Bakery Style Blueberry Muffins
- Mini Bacon Corn Muffins
If you are using real jalapenos, you can remove the seeds before dicing. Or if you like things spicy, leave the seeds. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 35 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 19mg Sodium: 49mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 2g
If you are using real jalapenos, you can remove the seeds before dicing. Or if you like things spicy, leave the seeds.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.