Looking to spice up your side dish game? These Jiffy Corn Muffins with Jalapeño are the perfect blend of sweet and heat—soft, fluffy, and loaded with flavor in every bite.
Made with a simple boxed mix and a few easy add-ins, they’re a quick and tasty side dish to pair with any of our family dinner ideas, from hearty chili to grilled favorites and more!
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Growing up, my mom made cornbread several times a week—always with a box of Jiffy Cornbread Mix. And why not?
It’s affordable, easy to use, and bakes up beautifully every time. This version adds a flavorful twist with chopped jalapeños for a bit of heat and honey for a touch of sweetness.
What really sets these muffins apart, though, is how moist they are thanks to Greek yogurt in the batter. Don’t have yogurt? Sour cream works just as well!
Looking for more easy recipes with jalapenos? Try my Cream Cheese Spirals, Jalapeno Bacon Garlic Bread or my Jalapeno Popper Dip...yum! You might also enjoy these Mantecadas Muffins!
Table of Contents
Helpful Tips for Perfect Muffins Every Time
Spray the paper muffin liners with non-stick cooking spray before adding the batter to prevent sticking and make the muffins easier to peel.
Don’t overmix the batter—mix just until the ingredients are combined to avoid dense or tough muffins.
Use an ice cream scoop to portion the batter evenly, so all the muffins bake at the same rate.
Preheat your oven fully before baking to ensure a good rise and even texture.
Let muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely—this prevents sogginess on the bottoms.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Add cooked and crumbled bacon to the batter for a smoky flavor.
- Replace Greek yogurt with sour cream for a similar moistness and slight tang.
- Replace fresh jalapeños with canned green chilies or pickled jalapeños to tone down the spiciness.
- Sprinkle extra shredded cheese on top of the muffins before baking for a cheesy crust.
- Try my Jiffy Cornbread Muffins with Creamed Corn for a fun twist!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
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.
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How to Store, Freeze and Reheat
Refrigerator: Store any leftovers in an airtight plastic storage container in the refrigerator for up to 3 - 5 days.
Freezer: Cool muffins completely before freezing to prevent ice crystals. Wrap tightly in plastic wrap or foil. Freeze for up to 3 months.
Thawing: Remove frozen muffins from the freezer the night before to defrost in the refrigerator.
Reheating Tips: Place the muffins in the microwave for 15-20 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!
More Recipes to Love
Try my Homemade Blueberry Muffins bursting with juicy berries or Chocolate Chunk Muffins studded with melty chocolate. You might also like these Mini Bacon Corn Muffins filled with salty bacon and tender corn kernels.
📖 Recipe Card
Corn Muffins with Jalapeno
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 canned; make sure you drain them.
- ⅓ - ⅔ cup canned cream corn
Method
- 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.
Nutrition
Notes
- Spray paper liners with non-stick cooking spray before adding the batter to prevent sticking and make peeling easier.
- Mix gently—stir just until ingredients are combined to avoid dense or tough muffins.
- Use an ice cream scoop to portion batter evenly so all muffins bake at the same rate.
- Preheat your oven completely before baking to ensure proper rise and texture.
- Cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2013 with 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!