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.

Jiffy Jalapeño Cornbread Muffins on a plate

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

Jiffy Jalapeño Cornbread Muffins batter in bowl

Mix

In a mixing bowl, combine all of the ingredients until the batter is evenly mixed. Be careful not to overmix the batter.

Jiffy Jalapeño Cornbread Muffins batter in muffin tin

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.