Jiffy Corn Muffin Mix makes amazing Jalapeno Corn Muffins. These Mini Jalapeno Popper Corn Muffins have a burst of cream cheese in the middle, and using Jiffy cornbread mix makes them so easy to make!
This is an amazing, zingy Jiffy cornbread recipe that is fun and quick to make. Kids love to help mixing, but don’t let them chop the jalapenos! The corn muffins are not overly spicy and have a warm little kick to them. If we’re looking for something a little more traditional, we go with Honey Cornbread Muffins, which are just as quick and are delicious too.
This post may contain affiliate links. Please read my disclosure policy.
Follow Our Zesty Life on Pinterest for more great recipes and ideas!
PIN these Jalapeno Corn Muffins to your Side Dish Board!
These cornbread mini muffins are just the right size for kids to pop in their mouths. Even our two year old son tries to eat the whole mini jalapeno cheddar cornbread muffin in just one bite. It’s a mouth watering explosion, and he absolutely loves it!
My kids can be funny about corn muffins because at times we’ve been served dry and bland corn muffins, but these little jalapeno cornbread muffins are moist with just the right amount of spicy kick to liven up your tastebuds. It’s hard to stop at just one of these bite sized mini muffins! We could eat these Jiffy Mexican cornbread muffins as a meal just by themselves!
This magical creation was born when my niece and nephew came over and we wanted to make something to go with ribs and coleslaw that we were having for dinner. I immediately thought of mini cornbread muffins. We were all pondering “What can you add to Jiffy cornbread mix?” Poof, incredibly, like magic, we came up with the best corn bread recipe we have ever made.
The magic ingredients are Jiffy Corn Muffin Mix, jalapenos, cheddar cheese and cream cheese. Jiffy corn muffin mix recipes are already so yummy and the jalapeno and cheddar give it the right amount of heat to transform the dish into a kind of zesty Jiffy Mexican cornbread.
How to Make Corn Muffins With Jiffy?
To make the best cornbread muffins, start with Jiffy Corn Muffin Mix. Simply add egg and milk to the muffin mix, then blend in some fresh jalapeno and cheddar cheese. We pop in a little cream cheese for a surprise center, giving a slightly spicy corn muffin recipe with smooth creamy flavor.
I love to use my favorite chopper for the jalapenos. My sister gifted me hers and I use it all the time! I’ve given many as gifts too. I love that it makes perfectly small diced pieces, without much handling of the jalapeno, in no time flat. If you haven’t used it before, you definitely should! I have the Vidalia Chopper, found at Amazon.
Your friends will think you whipped up homemade cornbread muffins. We won’t tell. If you are looking to really make these mini muffin creations even more amazing, you can always add bacon bits, because as you know everything goes with bacon.
How Do You Make Jiffy Cornbread Sweet and Moist?
Is Jiffy corn muffin mix sweet enough? I think it is perfectly sweet to start with and no additional sweetness is needed. The trick to making a moist corn muffin recipe is to make sure you do not over mix. Add in your ingredients and mix only until combined. Allow the batter to sit for 3 minutes before adding them to the muffin tin. These jalapeno popper mini corn muffins have the secret cheesy center so are guaranteed to be very moist cornbread muffins!
What Goes Best With Cornbread?
Cornbread tastes so good with other dishes such as Mexican Lasagna, Chili With Stew Meat or Bacon Corn Chowder. Oh, and don’t forget about One Pot Mexican Pasta, because with all that extra sauce, the Jiffy jalapeno cornbread will mop it up.
I love these mini cornbread muffins on the side of Lasagna Soup and my favorite Kale Quinoa Salad too! The dishes compliment each other perfectly.
How Do You Make your Corn Bread Muffins Last Longer?
The best way to make your mini cornbread muffins last longer would be to not serve them right away so that nobody has a chance to eat them all. Seriously though, these little guys can be stored in a plastic airtight container on the counter for up to 2 days. They can also be put in a zip top bag and be frozen for later, so make extra muffins.
Looking for other Jiffy corn muffin mix add ins? Try mixing in some blueberries instead of the jalapeno and cheeses to make a delectable blueberry corn muffin. The berries make this a very moist corn muffin recipe, perfect for dessert (or even breakfast). And don’t forget about pumpkin, they’re one of my favorites!
Sometimes we bake the blueberry cornbread muffins at the same time as the Mini Jalapeno Popper Corn Muffins so we have a ready dessert. While we most often use blueberries, other berries of your choice would work too.
Jalapeno Cornbread Muffins
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
- 1 jalapeno pepper finely diced
- 1 egg
- ⅓ cup milk
- 3 ounces cream cheese cut into 20 cubes
- ½ cup sharp cheddar cheese shredded
- 1 jalapeno pepper thinly sliced (optional)
- Preheat oven to 400°F. Grease mini muffin tin (I use butter).
- Mix dry corn muffin mix and diced jalapeno together. Add egg and milk and stir until just combined. Allow to sit for 3 minutes.
- Using 1 ½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins).
- Push small cube of cream cheese into each muffin. Sprinkle each muffin with cheddar cheese. Top with jalapeno slice (if desired).
- Bake for 12-15 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
Pin these Jalapeno Corn Muffins!