Best 4 Mexican Popcorn Muffins Recipes

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Indulge in the tantalizing flavors of Mexican Popcorn Muffins, a delightful fusion of sweet and savory. Featuring a moist cornbread base infused with the vibrant flavors of Mexican spices, these muffins are a unique and delectable treat. Topped with a flavorful Mexican popcorn mixture made from scratch, they offer a delightful crunch with every bite. This recipe also includes a variety of other enticing options, such as a sweet and tangy pineapple-mango salsa, a creamy and zesty avocado cream sauce, and a refreshing cucumber-tomato salad. Each element of this dish comes together to create a symphony of flavors that will tantalize your taste buds. Whether you're looking for a fun and easy snack or a unique addition to your next party, these Mexican Popcorn Muffins are sure to be a hit.

Here are our top 4 tried and tested recipes!

JALAPEñO CORNBREAD MUFFINS



Jalapeño Cornbread Muffins image

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.

Provided by Sally

Categories     Side Dish

Time 1h5m

Number Of Ingredients 12

1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1-2 chopped jalapeño peppers*

Steps:

  • Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
  • Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
  • Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
  • Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

MEXICAN CORN MUFFINS



Mexican Corn Muffins image

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

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

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

MEXICAN CORN BREAD MUFFINS



Mexican Corn Bread Muffins image

Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili's, soups and beans

Provided by Wendi Spraker

Categories     bread

Time 25m

Number Of Ingredients 12

1 box of Jiffy Corn Muffin Mix
2 large eggs
4 oz chopped green chilis
15 oz creamed corn
4 oz grated pepper jack cheese
2 Tbs vegetable oil
2 Tbs Sour Cream
2 Tbs Granulated White Sugar
1 tsp kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper

Steps:

  • Preheat the oven to 350
  • Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
  • Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
  • Use a scoop and fill the muffin cups with the mix to about ⅔ full.
  • Bake at 350 for 10-15 minutes until lightly browned on the top.

Nutrition Facts : Calories 36 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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.

Tips:

  • For a sweeter muffin, add 1/2 cup of granulated sugar to the batter.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make the muffins extra moist, add 1/2 cup of shredded zucchini or carrot to the batter.
  • For a crunchy topping, sprinkle the muffins with a mixture of 1/4 cup of melted butter, 1/4 cup of brown sugar, and 1/2 cup of chopped nuts before baking.
  • To make the muffins ahead of time, bake them according to the recipe and then freeze them in an airtight container for up to 2 months. When you're ready to serve, thaw the muffins overnight in the refrigerator or at room temperature for 1 hour.

Conclusion:

Mexican popcorn muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and tasty snack, give these Mexican popcorn muffins a try!

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