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 MuffinsWhy 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.
Would love to win this cookbook. I have a 2.5 year old who needs to branch out more and try some new foods. These muffins look great–can’t wait to try them out!
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I’ve been trying to be more creative with my daughter’s lunch and this book would be great to go through for new ideas
Also I am a fan of weelicious on FB.
After 6 long years I finally have both my boys 8 & 14 eating almost anything i put in front of them. But after all those years I am really burned out on fancy food and seriously have gotten into the lunch rut of tofu/rice/bean/cheese burritos, chili, or sunbutter & jelly sandwiches.
I would love to be able to branch-o and try some new lunches instead of the same exact ones almost every single day.
I love following her on FB. I have 2 little ones and am expecting a third soon. This book would get plenty of use for sure!!!
I am a facebook fan!
I’d love a copy of this book. I’ve got a 3-yr-old in preschool so I’m just at the beginning of my lunch-making journey. I’d like to start off on the right foot so that she expects (and eats!) a variety of things in her lunch.
Following SandyCoughlinRE on instagram :)
Following weelicious on instagram! :)
Liked reluctantentertainer on fb! :)
Liked weelicious on fb. :)
I would LOVE to win this cookbook because I love making healthy lunches for my kids and always need new ideas!
What a sweet post and sharing one of our favorite recipes! Thank you friend :) xo
My oldest starts kindergarten next year. I need all the lunch box ideas I can get!
These mexican muffins looks great and are perfect for adults and young kids.
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Would love to win this book
I am always at a loss for what to pack for lunch, this cookbook would really help.
These muffins looks delish! I adore Catherine’s new cookbook!
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Since we homeschool, I have to eat the lunches, too! PB&J gets tiring for all of us :)