Spice up your typical cornbread by adding jalapenos, cheddar, and buttermilk to your Jiffy Cornbread Mix. These Jiffy Jalapeno Cornbread Muffins will be the star on your dinner table.
You are five ingredients and 22 minutes away from making these sweet and spicy cornbread muffins. They taste like a labor of love, but they only take 5 minutes to make. So quick, easy, and tasty!
Customizations:
- I love using buttermilk instead of regular milk to make these cornbread muffins more tender.
- A cup of jalapeno and cheddar cheese will give you a decent jalapeno-cheddar taste. Add 1/4 cup more of each to get a BOLD flavor.
- I highly suggest serving these with honey butter! The sweetness of the honey combined with the spicy jalapenos is soooo good.
CONSIDER THESE SWEET MUFFIN RECIPES:
I hope you love these Jiffy Jalapeno Cornbread Muffins! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!
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Jiffy Jalapeno Cornbread Muffins
- Prep Time: 5 Minutes
- Cook Time: 17 Minutes
- Total Time: 22 minutes
- Yield: 12 Muffins 1x
Description
Spice up your typical cornbread by adding jalapenos, cheddar, and buttermilk to your Jiffy Cornbread Mix. These Jiffy Jalapeno Cornbread Muffins will be the star on your dinner table tonight.
Ingredients
Units
Scale
- 8.5 oz cup Jiffy cornbread box
- 2/3 cup buttermilk (instead of regular) or 1/3 cup regular milk
- 1 egg
- 1 cup chopped jalapenos (about 3), seeds removed, reserve some for topping
- 1 cup shredded cheddar cheese, reserve some for topping
Instructions
- Preheat oven to 400 degrees. Spray muffin pan with nonstick spray or line with paper baking cups.
- mix all the ingredients in a large bowl
- Fill each muffin cup 2/3 of the way full.
- Bake for 17-22 minutes, or until golden brown
Very good and easy.
★★★★★
Did you seed your jalapeños first or leave in?
Hi Amy! I didn’t include the seeds when making the muffins, and they had a mild spice. If you want these really spicey, include the seeds from one or two of the jalapenos.