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!

muffin


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.

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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!  

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corn muffin

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?

  1. Heat oven to 375°F and spray and muffin tin with cooking spray.
  2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin and salt.
  3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
  4. Mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.
  5. Gently fold in the chicken.
  6. Fill each muffin cup 2/3 full of batter.
  7. Bake for 15 minutes, or until lightly brown.
  8. Serve warm or at room temperature.
muffins with corn

Tips and substitutions:

  1. Don’t over mix the batter! Use a large spoon to fold and mix the ingredients together (not a stand or hand mixer). 
  2. Optional to grease the muffin tin instead of using paper liners.
  3. 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.
  4. 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.
  5. 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:

Mexican Muffins
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Mexican Muffins

Easy recipe to double or triple, and freeze! Spice up your meal with these Mexican Muffins, blending egg, cheese, corn, and chicken for a savory, bite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4
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Ingredients
 

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

Reposted from October 2013.
Cuisine: American
Course: Bread
Author: Sandy / Reluctant Entertainer
Calories: 178kcal, Carbohydrates: 20g, Protein: 11g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 65mg, Sodium: 504mg, Potassium: 202mg, Fiber: 2g, Sugar: 3g, Vitamin A: 229IU, Vitamin C: 1mg, Calcium: 221mg, Iron: 2mg
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Mexican Muffins recipe