Corn Muffins with Jalapeno

5 from 1 vote

Jalapeno Corn Muffins made with Jiffy Cornbread Mix creates a sweet and somewhat spicy muffin that's perfect as a side dish or an appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: American

Keyword: corn muffins with jalapeños, cornbread, jalapeno cornbread, jiffy mix

Servings: muffins

Calories: 35kcal

Author: Lois

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

Get Recipe Ingredients

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.

If you are using real jalapenos, you can remove the seeds before dicing. Or if you like things spicy, leave the seeds.