Tex-Mex Corn Muffins

These tender little muffins make a great quick breakfast on the run along with a juice box or two. You can omit the jalapeño and serrano and use Monterey jack cheese instead of pepper jack for a totally mild muffin.

Serves: 12Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 1⁄3 cup butter, softened
  • 1⁄3 cup sugar
  • 3 large eggs, beaten
  • 2⁄3 cup buttermilk
  • 1 small jalapeño pepper, seeded and minced
  • 1 small serrano chili, seeded and minced
  • 3⁄4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 cup frozen corn, thawed
  • 1 1⁄2 cups shredded pepper jack cheese


  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In large bowl, combine butter with sugar and beat until fluffy. Add eggs, buttermilk, jalapeño, and serrano chili and beat until combined.
  • In medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt, and mix well. Add to butter mixture and stir just until combined. Fold in corn and pepper jack cheese.
  • Spoon batter into prepared muffin cups. Bake at 375°F for 20 to 30 minutes until golden brown. Remove from pans immediately; serve warm.