Best 7 Mexicorn Muffins Recipes
Welcome to the wonderful world of "mexicorn muffins"! These scrumptious muffins are a delightful combination of Mexican flavors and the goodness of corn. Whether you're looking for a quick and easy breakfast, a tasty snack, or a side dish to accompany your favorite Mexican meal, "mexicorn muffins" have got you covered. With their moist and fluffy texture, irresistible flavors, and vibrant colors, these muffins are sure to become a hit at your next gathering or family meal. So, get ready to embark on a culinary journey as we explore the best recipe for creating these delightful "mexicorn muffins".
Here are our top 7 tried and tested recipes!
CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
Steps:
- Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
- In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
- Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
- NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
MEXICORN MUFFINS
I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix. The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornbread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 367mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
MEXICAN CORN MUFFINS
These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.
Provided by angie_pangie
Categories Quick Breads
Time 32m
Yield 18 Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
- Mix all ingredients together, blending well.
- Pour into muffin pan (liners) and fill about 1/2 full.
- Bake for 22-28 minutes.
Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3
MEXICORN MUFFINS
'I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix,' explains Judy Foley, Ridgeway, Virginia. 'The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long,' she adds.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 19.1 g, Cholesterol 29.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 3.6 g, Sodium 603.6 mg, Sugar 3.7 g
MEXICORN MUFFINS
'I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix,' explains Judy Foley, Ridgeway, Virginia. 'The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long,' she adds.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 19.1 g, Cholesterol 29.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 3.6 g, Sodium 603.6 mg, Sugar 3.7 g
MEXI CORN AND CHEESE MUFFINS
You may adjust the pimento, chilie and onion amount to taste, also if desired add in 1/2 teaspoon garlic powder :).
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 16 med size muffins
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Prepare greased muffin tins.
- Mix the first 6 dry ingredients in a bowl.
- Whisk in sour cream.
- Blend in eggs, then buttermilk and melted butter.
- Add the remaining ingredients; mix well.
- Add to dry ingredients.
- Spoon batter into prepared muffin tins.
- Bake for 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 163.3, Fat 8, SaturatedFat 4.6, Cholesterol 45.2, Sodium 244.7, Carbohydrate 19.4, Fiber 1.2, Sugar 5.4, Protein 4.3
MEXICAN MUFFINS
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
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
Tips:
- Use muffin liners: Liners help the muffins keep their shape and prevent them from sticking to the pan. If you don't have liners, you can grease the muffin cups with cooking spray.
- Don't overfill the muffin cups: Fill the cups only about 2/3 full. If you overfill them, the muffins will rise too much and may overflow.
- Bake the muffins at the right temperature: The recipe calls for baking the muffins at 400°F. If you bake them at a lower temperature, they will take longer to cook and may not rise properly. If you bake them at a higher temperature, they may overcook and become dry.
- Test the muffins for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it comes out with batter or crumbs attached, bake the muffins for a few minutes longer.
- Let the muffins cool before serving: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from falling apart.
Conclusion:
These Mexicorn muffins are easy to make and a delicious snack or side dish. They're perfect for a party or potluck, and they're also a great way to use up leftover corn. With their blend of sweet corn, savory black beans, and spicy jalapeños, these muffins are sure to be a hit with everyone who tries them.
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