These easy Jiffy Jalapeño Cheddar Cornbread Muffins are the perfect combination of sweet, savory, and slightly spicy. Made with Jiffy cornbread mix, fresh jalapeños, and cheddar cheese, they're fluffy, golden brown, moist, flavorful, and ready in under 30 minutes. They are a perfect side for chili, soups, and BBQ.
Ingredients
Substitutions
Milk: Whole milk will give you a moister cornbread, but reduced-fat milk will work as well! I've also tested buttermilk in this recipe. Use ½ cup per box instead of ⅓ cup. The acidity of the buttermilk may curdle your eggs, so I like to mix the buttermilk in first, then the eggs. Buttermilk makes the muffins more tender.
Cheddar Cheese: I like to use sharp cheddar so the cheese flavor doesn't get lost in the cornbread. You can also use Gouda or pepper jack cheese.
Jalapeño: Two unseeded jalapeños will give you a light jalapeño taste. These muffins are very mild and may have little to no spice. If you want some spice, leave the seeds in the jalapeños. The more seeds you leave, the more heat you'll get.
How to Make Jiffy Jalapeño Cornbread
Mix
In a mixing bowl, combine all of the ingredients until the batter is evenly mixed. Be careful not to overmix the batter.
Fill Tin
Spray a standard 12-cup muffin tin with nonstick cooking spray. Divide the batter evenly among the muffin cups, filling all 12 cups. Top each one with a jalapeño slice.
Bake
Bake for 17-20 minutes, or until the muffins are fluffy and golden brown and cooked through. Let them cool slightly before serving warm.
Tips
Spice: Using two unseeded jalapeños will give you a mild flavor with little to no heat. For more spice, leave the seeds in the jalapeños.
Don't overmix: Stir the batter just until the ingredients are evenly combined. Overmixing can affect the texture of the muffins.
Use fresh jalapeños: I prefer using fresh jalapeños because I like the color and appearance they add to the muffins.
How to Store Leftovers
Place leftover cornbread in an airtight container or a large ziplock bag. Store at room temperature for about two days or in the fridge for a week.
You can also freeze them for up to 3 months. To defrost, thaw in the fridge overnight or on the counter for 1-2 hours. These muffins are also good at room temperature, so you don't need to reheat them before serving.
Frequently Asked Questions
Can I use buttermilk instead of milk in Jiffy cornbread muffins?
Yes! I've tested this recipe with buttermilk and really like the more tender texture it gives the muffins. Use ½ cup of buttermilk per box of Jiffy mix instead of ⅓ cup of milk. Mix the buttermilk into the cornbread mixture before adding the eggs to help prevent the acidity from curdling the eggs.
How spicy are these jalapeño cornbread muffins?
They are very mild when you use two unseeded jalapeños. For more heat, leave the seeds in the jalapeños.
Can I make these jalapeño cornbread muffins less spicy?
Yes. Remove the seeds and membranes from the jalapeños for a very mild muffin.
How do I store Jiffy jalapeño cornbread muffins?
Place leftover muffins in an airtight container or large Ziploc bag. They can be stored at room temperature for about two days or in the refrigerator for up to a week.
Can I freeze Jiffy jalapeño cornbread muffins?
Yes! Freeze the muffins for up to 3 months. Thaw them in the refrigerator overnight or on the counter for 1-2 hours.
Serve these Jiffy Jalapeño Cornbread Muffins alongside chili, shredded beef enchiladas, or hearty soups.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Jiffy Jalapeño Cornbread Muffins with Cheddar
Ingredients
- 2 packages of jiffy cornbread mix 8.5 oz each
- ⅔ cup whole milk (see notes for buttermilk)
- 1 cup sharp cheddar cheese
- 2 eggs
- 2 jalapeño, deseeded and diced include some seeds for more spice
- 1 jalapeño, thinly sliced into 12 slices
Instructions
- Preheat the oven to 400F. Lightly grease a 12-cup muffin tin or coat with nonstick cooking spray.
- In a large mixing bowl, combine the corn muffin mix, milk, cheddar cheese, eggs, and diced jalapeños. Stir until just combined; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top each one with a sliced jalapeno.
- Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
More Dinner Sides
Want another Jiffy Cornbread Recipe? Check out these Tamale Pie with Jiffy Cornbread.
Sean says
I always do mine slightly different, I use pepper jack cheese and I add a little sour cream. The pepper jack will give the muffins a touch more heat if you like that kinda thing. Other than that this recipe has been a huge hit at family gatherings, chili night or just a BBQ at a friends. I would definitely use buttermilk instead of regular milk, helps keep the cornbread nice and moist.
Keithk says
My wife makes cowboy candy with jalapenos and I use that instead of regular jalapenos. It added a sweetness that was unbelievable. Thank you for sharing your recipe.
sara warmbrunn says
How much butter milk
Megan says
1 cup for 12 muffins
1/2 cup for 6 muffins
Trisha Bray says
I added a can of corn as well and they were amazing! Thank you!
Dalia Winans says
Could not taste the cheese at all.
Amy says
Did you seed your jalapeños first or leave in?
Megan says
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.
Beth says
Can I use regular milk if I don't have buttermilk?
Megan says
Yes, you don't need to alter the recipe at all, just use 1 cup of regular milk.
Lois says
If you don’t have buttermilk just use a 1 Cup milk and add 1Tbs vinegar to the milk and let it sit for 10 minutes. Then add to recipe.
Megan Torres says
Yes, I've done that before, it works well!
Sandra Moore says
Very good and easy.