Best 7 Mexican Muffins Recipes

Calling all breakfast and brunch enthusiasts! If you're searching for a tantalizing culinary adventure that combines the vibrant flavors of Mexican cuisine with the convenience of grab-and-go snacks, look no further than Mexican muffins. These delectable treats are bursting with authentic Mexican flavors, creating a symphony of tastes that will awaken your palate. From savory chorizo and cheese combinations to sweet and tangy corn and salsa variations, Mexican muffins offer a diverse range of options to satisfy every craving. Whether you're hosting a brunch party, preparing a quick weekday breakfast, or packing a flavorful lunch, these muffins promise to deliver a delightful culinary experience. So get ready to embark on a flavor-filled journey and discover the best recipes for cooking tantalizing Mexican muffins that will become a staple in your kitchen repertoire.

Let's cook with our recipes!

MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY

Mexican Meatloaf Muffins Recipe by Tasty image

Here's what you need: tomato sauce, honey, white vinegar, Club House® Taco Seasoning, olive oil, yellow onion, garlic, lean ground beef, bread crumbs, Club House® Taco Seasoning, large eggs, nonstick cooking spray, small flour tortillas, guacamole, salsa, shredded cheese, sour cream

Provided by Ivan Diaz

Categories Appetizers

Yield 12 servings

Number Of Ingredients 17

Ingredients

1 cup tomato sauce
2 teaspoons honey
1 tablespoon white vinegar
1 tablespoon Club House® Taco Seasoning
1 tablespoon olive oil
¼ cup yellow onion, minced
1 clove garlic, minced
2 lb lean ground beef
¼ cup bread crumbs
1 packet Club House® Taco Seasoning
2 large eggs, beaten
nonstick cooking spray, for greasing
12 small flour tortillas
guacamole
salsa
shredded cheese
sour cream

Steps:

Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
Divide the beef mixture into 12 4-ounce balls.
Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
Enjoy!

Nutrition Facts : Calories 185 calories, Carbohydrate 29 grams, Fat 4 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
Add the jalapeno peppers and mix gently again.
Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

JALAPENO MEXICAN CORN MUFFINS

Jalapeno Mexican Corn Muffins image

Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.

Provided by Graybert

Categories Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

Steps:

Sift flour, baking powder and salt together.
Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
Spray a medium muffin tin or use paper liners and fill with the mixture.
Bake at 450 for 15-20 minutes.

MEXICAN CORNBREAD MUFFINS, SUPER MOIST

MEXICAN CORNBREAD MUFFINS, SUPER MOIST image

Categories Bread

Number Of Ingredients 6

Ingredients

1 pkg Jiffy cornbread mix
1 egg
1/3 c milk
10 slices jalapenos from jar, diced
1/2 c sharp cheddar cheese
1/2 can whole kernel corn, or cream corn

Steps:

Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.

MEXICAN MUFFINS

Mexican Muffins image

Make and share this Mexican Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 30m

Yield 10 muffins

Number Of Ingredients 8

Ingredients

1 cup milk
1/4 cup butter, melted
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup chopped fresh cilantro

Steps:

Preheat oven to 400°; grease muffin tin.
In a bowl, whisk the milk, butter, and eggs together.
In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake about 15 minutes or until pick comes out clean and dry.

Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 3.8, Cholesterol 57.9, Sodium 249.1, Carbohydrate 20.7, Fiber 0.7, Sugar 0.2, Protein 4.8

MEXICAN POPCORN MUFFINS

Mexican Popcorn Muffins image

For a change from spicy cornbread, these muffins use shredded Mexican cheese and green chiles to give a South of Border taste.

Provided by Room A5A

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

3 cups flour
1 1/2 cups ground hot air popped corn
6 teaspoons baking powder
2 teaspoons salt
2 tablespoons sugar
4 tablespoons melted butter
2 cups milk
2 eggs, well beaten
2 cups shredded sargento reduced-fat Mexican cheese blend (8 ounce package)
1 (4 ounce) can chopped green chilies

Steps:

Sift flour, measure and sift with baking powder, salt, and sugar.
Add milk, popped corn, eggs and melted butter.
Stir in cheese and green chiles.
Fill well-oiled muffin tins 2/3 full.
Bake in pre-heated oven (435 F) for 20 minutes.
Makes 12 regular sized muffins.

MEXICAN CORNBREAD MUFFINS

Mexican Cornbread Muffins image

I recently found the Hatch brand of green chiles. If you haven't tried them yet, I highly recommend them. The flavor is fabulous!

Provided by Regina Shelnutt

Categories Savory Breads

Time 20m

Number Of Ingredients 7

Ingredients

2 c corn meal
1 egg
1/4 c vegetable oil
1-1 1/2 c buttermilk
1 can(s) chopped green chiles
1 c shredded cheese
4-5 dash(es) pepper sauce

Steps:

1. Preheat oven to 425 degrees
2. Mix all ingredients
3. Pour into greased muffin tins.
4. Cook 10-13 minutes until golden brown.
5. This recipe will make 12-18 muffins depending on how much batter you put in the muffin tin.

Tips for Making Perfect Mexican Muffins:

Use fresh, high-quality ingredients for the best flavor and texture.
Don't overmix the batter, as this can result in tough muffins.
Fill the muffin cups only 2/3 full to allow for rising.
Bake the muffins at a high temperature for a short time to create a crispy crust and tender interior.
Let the muffins cool slightly before serving for the best flavor and texture.

Conclusion:

Mexican muffins are a delicious and versatile breakfast, lunch, or snack option. With their flavorful combination of cornmeal, cheese, and chili peppers, these muffins are sure to be a hit with everyone. Whether you're following one of the recipes in this article or creating your own unique combination, be sure to use fresh ingredients and follow the tips above for the best results. Enjoy!