Mexican Muffins
Spice up your meal with these Mexican Muffins, blending egg, cheese, corn, and chicken for a savory, bite. I love to make these muffins ahead and freeze them, so they’re always cooked and ready for company and a chili dinner. They make the perfect snack!
Moist and cheesy, with just the right amount of corn and spice, this Mexican Muffin recipe makes enough for a crowd. I love these muffins served with chowder, fish, chili, or actually any soup night. You can make them ahead, and pop them in the freezer for later. They’re also a great snack.
Mexican Muffins Recipe
For the corn, if fresh is not available, use frozen and thawed corn or well-drained canned corn. If you enjoy a sweeter cornbread, add a tiny bit of sugar. We’ve also added black beans for a tex-mex flavor.
Read more: Mexican Muffins
Why I love this recipe
This recipe is from Catherine McCord’s cookbook a few years back, Weelicous Lunches, Think Outside the Lunch Box, with more than 160 Happier Meals!
You can head right over to Amazon and order this book!
- This recipe doesn’t use pre-made cornbread mixes or packages (all from scratch).
- You can make, bake, cook, and freeze.
- Optional to use fresh corn, canned, or frozen.
- Kids love these for a snack!
Your family will love them just as much as you’ll be proud to put them on the table. But make sure you put at least one or two aside for yourself. With the smell of homemade baked cornbread in the air and the promise of a little butter, they tend to be gobbled up before they’ve even had time cool off!
Gather these ingredients
- Whole wheat flour
- All purpose flour
- Baking powder
- Garlic powder
- Onion powder
- Cumin
- Kosher salt
- Egg
- Milk
- Tomato paste
- Honey
- Mexican cheese blend, mozzarella, cheddar, monterrey jack
- Corn: frozen or fresh
- Cooked chicken
How do you make Mexican Muffins?
- Heat oven to 375°F and spray and muffin tin with cooking spray.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin and salt.
- In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
- Mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.
- Gently fold in the chicken.
- Fill each muffin cup 2/3 full of batter.
- Bake for 15 minutes, or until lightly brown.
- Serve warm or at room temperature.
Tips and substitutions:
- Don’t over mix the batter! Use a large spoon to fold and mix the ingredients together (not a stand or hand mixer).
- Optional to grease the muffin tin instead of using paper liners.
- Once out of the oven, allow the muffins to set for just 1-2 minutes and then remove them from the pan before they cool completely. This will keep them from continuing to cook and drying out.
- I freeze these muffins and then take out what I need to serve with soups or chilis. To freeze, let the muffins cool completely before storing in a resealable freezer bag. Muffins will keep frozen for up to 2 months.
- To reheat frozen cornbread muffins, wrap them in aluminum foil and place in a pre-heated 350-degree oven for 10 to 15 minutes or until heated through.
More muffin recipes to try:
Get the Recipe:
Mexican Muffins
Ingredients
- ⅓ cup whole wheat flour
- ⅓ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 large egg, whisked
- ⅓ cup milk
- 1 tablespoon tomato paste
- ½ teaspoon honey
- ⅓ cup mexican cheese blend, mozzarella, cheddar, monterrey jack
- ¼ cup corn kernels, frozen or fresh
- ½ cup cooked chicken, diced
Instructions
- Heat oven to 375°F and spray and muffin tin with cooking spray.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin and salt.
- In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
- Mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chicken.
- Fill each muffin cup ⅔ full of batter.
- Bake for 15 minutes, or until lightly brown.
- Serve warm or at room temperature.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I would really like to make my kids some healthful variations on lunches to give them the energy to make it through the rest of the day. This cookbook would be so wonderful to use.
I need new recipes for my kids to try
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I’d love to win this book. I’m always looking for ways to change up lunches for my picky eaters and even my teenagers have enjoyed recipes from Weelicious.
Not entering because I already own it but just wanted to comment and say these muffins look fantastic and I love Catherine’s cookbook!!
I’d love to have this book for my nephews. They are a challenge to feed… I get the feeling that these colorful and tasty ideas could be of big help to my sister.
… and I’d like to thumb through for ideas for my own office brown bag lunches. :-)
I’ve got 2 little guys to make lunches for. This book would be a lifesaver!!
I would love to win this cookbook for my daughter who now makes lunches for 3 kids everyday! She is trying her best but I know she would love some new ideas and this cookbook would be so amazing for her! Have a wonderful day!
After eighteen years of homeschooling, there is a good chance my youngest will be going to school next year. I need a lunch bag mentor! But we also pack a lot of meals for basketball, debate and travel days. That muffin recipe alone will help immensely.
Di
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That’s all I seem to do is make lunches. This book would be great.
Great timing! In an effort to get healthier food into our kids, I just informed our kids yesterday that they will be packing lunches from now on, rather than eating school lunches. These recipes would be great to help me “sell it.” :)
I follow RE on FB.
I follow Weelicious on FB.
I love her recipes and am excited for this cookbook since I don’t like making school lunches!
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My kiddos are grown but I would love to win it to pass down someday to them when they become moms or share it with the multitude of young moms I know.
I am a mom of two young toddlers, and I want to introduce variety into their diets! No more hot dogs :) I’d love a copy of this book!
I don’t have any little ones to pack lunches for these days but I think I will still try the muffins. They look great and a muffin with all those ingredients is different from the usual here.
Darla